Poblano-Pork Enchiladas with Creamy-Avocado Sauce
Course: Main, DinnerCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
20
minutesCooking time
20
minutesCalories
564
kcalIngredients
- Cilantro-Spinach Pesto
1/4 cup fresh cilantro leaves
1/4 cup unsalted pepitas (pumpkin seeds)
2 tablespoons olive oil
1 cup baby spinach
1/4 cup diced red onion
3 cloves garlic, peeled
1/3 fresh jalapeño, stemmed
1 1/2 teaspoons salt
- Enchiladas
1 pound ground pork
1 Poblano pepper , roasted, stemmed, deseeded, and chopped
2 cups mushrooms , diced
1/2 cup salsa Verde
1 tablespoon olive oil
1 bunch collard leaves
almond flour, for garnish, optional
diced red onion, for garnish, optional
fresh chopped cilantro, for garnish, optional
pepitas, for garnish, optional
- Creamy Avocado-Cilantro Sauce
2 avocados, peeled and pitted
1/2 jalapeño, stemmed
3/4 cup water
1 1/2 tablespoon white vinegar
1 clove garlic, peeled
1/4 cup red onion, diced
1/2 cup fresh cilantro leaves
1 teaspoon salt plus more to taste
Directions
- Make Cilantro-Spinach Pesto
- Add all ingredients for cilantro-spinach pesto to a food processor and process until smooth. **Make Enchiladas
- Preheat oven to 375º F.
- Cut off edges of stem of collard leaves; using a knife, Slice off round part of thick stem.
- Fill a large saucepan with water (a half) and bring to a soft boil. Blanch collard leaves for about 60 seconds, or until turn to a very bright kelly green; about 2-4 at a time. Remove and drain.
- Heat olive oil in large saucepan over medium heat, add ground pork, breaking apart, brown until mostly cooked through. Add mushrooms and sauté until softened.
- Stir in cilantro-spinach pesto until well combined. Add poblano pepper. Remove mixture from heat.
- Lay collard leaf onto a flat surface. Stuff with 1/2 cup or pork mixture at the middle. Roll towards open edge. Place seam-side down in a baking dish.
- Repeat until no filling remains (about 8 enchiladas). Top with 1/2 cup salsa verde.
- Creamy Avocado-Cilantro Sauce
- Add all ingredients for sauce to a food processor and process until smooth. Season with salt to taste.
- Bake enchiladas for 20 minutes, remove from oven and let cool slightly.
- Top with avocado sauce, red onions, fresh cilantro, and ground almonds.
- Serve immediately!
