Green Chile Enchiladas
- Category Dinner
- Cook Time 00:15:00
- Prep Time 00:05:00
- Cuisine Wrap
Ingredients
- Angelic Bakehouse Sweet Potato Wraps
- 1 c tomatillo salsa verde
- 4 hatch green chiles
- 1 lb grated Monterey jack cheese
- Sour cream
- Cilantro
Instructions
- Preheat oven to 350 F
- Roast green chiles directly over gas stove flame, or broil in a roasting pan, turning until blackened on each side
- Place blackened chiles in a bowl and cover. Let steam for 5 minutes
- Peel and discard blackened chile skin
- Slice chiles into strips, making sure to remove stem and all seeds
- Pour enough tomatillo sauce to lightly coat bottom of a casserole pan
- To assemble enchiladas, place some grated cheese and a strip of green chile in center of each wrap. Roll them up and place seam side down in casserole pan
- Top enchiladas in pan with remaining tomatillo sauce and cheese
- Bake for 15 minutes, until cheese is melted
- Serve with sour cream and cilantro
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