This week at Good Cheap Eats, we’re talking about those random, but rich ingredients that make the rest of your pantry zing with flavor. Think vinegar, soy sauce, ethnic sauces, chile peppers, rich cheese, and the like. Some of these items may be a little pricier than other pantry staples, but they pack a punch of flavor. Usually a little goes a long way.
One of my very favorite dinners in the whole wide world is this one. In the early years of our marriage, I discovered a recipe called, “Chile Relleno Enchiladas.” It was very similar to this one, except that it called for red salsa. Red salsa mixed with sour cream looked a little too much like Pepto Bismol. Not really that appetizing. So, as with most recipes, I started tweaking so that we could make a family favorite.
And did we ever! This is the one dish that FishPapa and I “fight over.” That is to say, I keep track. We divide them, even-Steven. They are that good.
Our kids don’t really care for them, but that’s okay. More for us! We had it for our Anniversary Dinner at home and it was delish!
Recipe: Poblano Chile Enchiladas
- Preheat oven to 350°. Spray a 9×13 inch pan with nonstick spray.
- In large mixing bowl, combine sour cream and salsa verde. Whisk until smooth. Spread 1/4 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. (This will vary depending on the temperature of your ingredients.)
Got a recipe rich in flavor?
Share it with us for this week’s Ultimate Recipe Swap! Leave your recipe in the comment section or drop the permalink in good ole’ Mr. Linky.
Next Week: Recipes that Feature Tomatoes