Let me just tell you how serious I am about Mexican food, I don't mess around. I won't eat it at most restaurants and I live in the southwest where Mexican food is abundant. Unfortunately, I've been spoiled. I've eaten Mexican food cooked by people who know what they're doing and now I can't go back to the imposter's at most chain restaurants. Good Mexican food consists of just 2 or 3 important factors in my opinion.
- The sauce. Canned stuff is out of the question and it's NOT hard to make your own.
- The tortillas. I implore you to stop buying the thin, cardboard tasting stuff from the store. Again, seriously easy to make your own in just minutes. Masa. Water. Boom, corn tortillas!
- Good Cheese. Nuff said.
So here you go, my simple enchiladas verdes recipe. Oh, the Santa Fe style comes in because of the thicker, moist corn tortillas which are stacked and also the smoked Poblano peppers. Enjoy.
You will need:
3 Poblano Peppers
1/4 cup white onion, finely minced
1/4 cup cilantro, plus more for garnish
1 tsp salt
2 zucchini, thinly sliced
handful of mushrooms, thinly sliced
1 cup Jack Cheese, shredded
1 cup corn kernels
In the bottom of a glass dish meant for pressure cookers (or casserole dish if baking) Spread a bit of Salsa Verde (tomatillo mixture). Layer tortillas, then zucchini, mushrooms, onion, corn and chopped poblanos. I usually throw all of these veggies into a bowl together, toss then just add by handfuls to the enchiladas to make things easier. Sprinkle with cheese, drizzle more salsa verde. Again, tortillas, veggies, cheese, salsa. Top with tortillas, salsa and then more cheese.
Fold a piece of foil long enough to use as a handle to help remove casserole dish when done.
Cover casserole dish with foil, fold foil handle over top. Lock lid onto pressure cooker. Over high heat bring pressure to 2nd red ring. Lower heat, stabilize at 2nd red ring. Cook 8 minutes.*If baking, bake at 400F for 40-45 minutes.