Poblano Chile Enchiladas - rich and spicy enchiladas filled with roasted poblano chiles and topped with a salsa verde-sour cream sauce - are a must-make for your meal plan this week!
Preheat the oven to 350°. Spray a 9×13 inch pan with nonstick spray.
In a large mixing bowl, combine the sour cream and salsa verde. Whisk until smooth. Spread ¼ cup sauce over bottom of prepared dish.
Soften tortillas by warming them briefly. Roll each enchilada by placing half a chile and a small handful of cheese inside each tortilla. Roll and place seam side down in pan. Continue rolling until all twelve enchiladas are assembled.
Pour sauce over the top. Sprinkle with remaining cheese.
Bake for 20-30 minutes until heated through and starting to bubble.
Notes
Here are some of the strategies you can use to make this recipe more economical:
Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the poblano chiles is key. My husband will randomly text me pictures from the produce department when he finds a good batch at a great price.
Roast and freeze your chiles in advance. This dish comes together quickly if you have this step already taken care of.
Make your own tortillas. Commercial tortillas are great in this recipe; homemade takes it OVER THE TOP.