Emeril's Hearty Green Enchiladas

Ingredients:

4 Poblano chile peppers, about 1 pound

Cheese Sauce:
4 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups chicken or vegetable stock
1 cup whole milk
Salt and pepper
1 cup cubed queso fresco or queso blanco

Greens:
1 cup chopped yellow onions
1 tablespoon chopped garlic
2 teaspoons chili powder
Pinch cayenne
4 pounds fresh collard greens, mustard greens, Swiss chard and spinach stems removed and well rinsed and sliced

To Assemble:
12 corn tortillas
1 cup grated Pepper Jack


Method:

Preheat the oven to 350 degrees F.

To Roast the Poblanos:
Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and discard the seeds and the stems. Roughly chop and set aside.

For the Cheese Sauce:
Melt 4 tablespoons butter in a skillet. Add ¼ cup of the flour and cook, stirring with a heavy wooden spoon, to make a light roux, 2 minutes. Gradually add 2 cups stock and the milk, stirring, until thick, 2 to 3 minutes. Remove from the heat and fold in half of the chopped chiles. Adjust the seasoning, to taste with salt and pepper.


Fold in the cubed queso fresco and set aside.

Greens:

In a large saucepan, heat 2 tablespoon olive oil over medium-high heat. Add the onions, chili powder and the cayenne and cook, stirring, until very soft, 3 to 4 minutes.


Add the garlic, stirring, for 45 seconds. Add the chopped greens and 1 cup stock, cook for
5 minutes or until greens are wilted and tender. Stir in remaining chopped poblano
peppers and 1 cup of cheese sauce.

To Assemble Enchiladas:
In a skillet, heat 2 tablespoons of oil over medium temperature. One at a time, add the tortillas to the hot oil and cook, turning, until soft and pliable, 15 seconds per side, adding more oil as needed.

Remove from the pan and place on a work surface. Place about ½ cup of the greens mixture into the center of each tortilla and roll up into a cylinder. Place, seam side down, in a single layer across the bottom of a 9 by 13-inch casserole dish.

Pour remaining cheese sauce over the filled enchiladas, top with grated Pepper Jack cheese and bake for 30 to 45 minutes, until the cheese is melted and bubbly and the enchiladas are completely heated through.

To Serve:
Remove from the oven and let sit for 5 minutes before serving.

Yield: 6 servings

Learn more about sustainable food choices with our Eat Green Guide.

This recipe was featured on the Healthy Me, Healthy You Episode of Emeril Green.

From Planet Green