Victor Protasio
Active Time
30 MIN
Total Time
30 MIN
Yield
Serves : 4

These fast-fix enchiladas are packed with flavor thanks to a few heavy hitters, like green Hatch chiles, which you can purchase online and occasionally from the freezer section at Trader Joe’s. Roasted bell pepper mellows the sofrito into a rich, densely flavored base, and the Hatch Chile Salsa brings salt, heat, and brightness. The simple avocado salad is vibrant, simple, and provides the perfect cooling balance.

How to Make It

Step 1    

Preheat broiler with oven rack 6 inches from heat. Heat oil in a large skillet over medium-high. Add onion, garlic, and 1 teaspoon salt. Cook, stirring often, until onion begins to brown, about 10 minutes. Stir in vinegar, and cook 1 minute. Add 2 cups cheese, sour cream, and 1/2 cup Hatch chile salsa, and stir until smooth. Fold in pork, and cook, stirring occasionally, until mixture is hot but not bubbling.

Step 2    

Spoon about 1/3 cup pork mixture down middle of each tortilla, and roll up. Place seam side down in a lightly greased 13- x 9-inch broiler-safe baking dish. Pour remaining 1 cup Hatch chile salsa over tortillas; sprinkle with remaining 1 cup cheese. Broil in preheated oven until cheese is melted and browned in places, about 3 minutes. Let stand 5 minutes.

Step 3    

While enchiladas stand, stir together avocado, cilantro, pepitas, olive oil, lime juice, and remaining 1/4 teaspoon salt in a small bowl. Spoon over enchiladas, and serve with additional sour cream.

You May Like