Name: Pork Chili Verde Enchiladas
Yield: Makes 6 servings
Ingredients: 2 fresh Anaheim chilies; 1 14 1/2 -ounce can low-salt chicken broth; 1 1/4 cups chopped onion; 4 ounces tomatillos, husked, rinsed, quartered; 1 jalapeño chili, seeded, coarsely chopped; 1 garlic clove, chopped; 1/4 cup chopped fresh cilantro; 1 tablespoon fresh lime juice; 1/4 cup sour cream; 12 6-inch-diameter corn tortillas; Pork Chili Verde , chilled; 2 1/4 cups shredded asadero cheese; 2 plum tomatoes, seeded, chopped

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Pork Chili Verde EnchiladasGary Moss

Traditionally, the tortillas are fried in oil until soft. We've omitted the oil by wrapping the tortillas in damp paper towels and heating them in the microwave. Serve the enchiladas with the Ranch Beans and Mexican rice with tomatoes and onions.

Recipe notes

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