Print Options:

Hatch Pepper Chile Verde Enchiladas

Instant Pot “Hatch” Chile Verde
 1 medium yellow onion, chopped
 4 cloves garlic peeled and smashed
 Olive oil
 ½ roasted hatch chiles (or one fresh jalapeño, stemmed), roughly chopped
 2 cans tomatillos, drained
  cup loosely packed cilantro leaves, roughly chopped
 1 lime, juiced
 1 tbsp cumin
 2 tsp garlic powder
 1 tsp onion powder
 1 tsp kosher salt
 Freshly ground black pepper
Chile Verde Enchiladas
 3 lbs pounds ground chicken or your choice of meat, cooked (Pulled pork, shredded chicken, etc.)
 salt and pepper, to taste
 10 oz Queso Fresco cheese
 1 tub cream cheese (I used jalapeño)
 1 cup shredded cheese
 12 corn tortilla shells
Instant Pot “Hatch” Chile Verde
1

Press sauté, and allow the IP to warm up

2

Add onion and cook until tender. Add garlic and stir until fragrant.

3

Add chilies, stir

4

Add tomatillos, one at a time, squeezing each when you place in the pot.

5

Add spices and stir.

6

Press, off. The press manual, and set the time for 15 minutes.

7

Allow NP release, remove lid

8

Using an emersion blender, purée sauce until smooth.

9

Season with salt and pepper to taste.

Chile Verde Enchiladas
10

Preheat oven to 350°

11

Place meat, cream cheese and shredded cheese into a bowl. Mix and ladle 1 scoop of the verde into the bowl.

12

Place a couple ladles of verde sauce in the bottom of a 9 X 11pan

13

Steam the tortillas, one at a time

14

Place a tablespoon or 2 of the filling mix on to a tortilla, and roll up.

15

Place enchilada onto the sauce in the pan.

16

Complete, until out of tortillas

17

Pour several ladles of sauce over enchiladas, and top with crumbled queso fresco.

18

Bake for 30-40 minutes until cheese in golden brown.