Beef Enchiladas Verdes

Ingredients

  • 2 poblano peppers

  • 4 scallions

  • 8 tablespoons (0.5 cup) sour cream

  • 2 teaspoons hot sauce

  • 1.5 lb ground beef

  • 2 tablespoons Southwest spice blend

  • 14 oz Salsa Verde

  • 12 flour tortillas

  • 1 cup Mexican cheese blend

Instructions

  1. Move oven rack to highest position and preheat broiler to 500°F.

  2. Halve, core, and thinly slice poblano crosswise, into strips. Trim and thinly slice scallions, separating greens from whites.

  3. In a small bowl, combine sour cream with hot sauce to taste. Stir in water, 1 teaspoon at a time, until mixture reaches a drizzling consistency. Season with salt and pepper.

  4. Heat a drizzle of oil in a large, ovenproof pan over medium-high heat. Add poblano and season with salt and pepper. Cook, stirring, until softened (5-7 minutes).

  5. Add another drizzle of oil, beef, and scallion whites to pan. Season with Southwest spice blend, salt, and pepper. Cook, breaking meat into small pieces, until browned and cooked through (4-6 minutes).

  6. Stir in one quarter of the salsa. Season with salt and pepper to taste. Turn off heat and transfer mixture to a bowl.

  7. Place a small amount of filling on one half of each tortilla. Roll up the tortillas, starting with the filled sides, to create enchiladas. Place seam sides down in the pan used to cook the filling.

  8. Top with remaining salsa and sprinkle with cheese.

  9. Broil until enchiladas are browned and bubbly (3-4 minutes). Watch carefully to avoid burning.

  10. Serve drizzled with crema and sprinkled with scallion greens.

Notes

  • Green bell peppers can be substituted for poblano.