Gwen’s Pressure Cooker Santa Fe Style Enchiladas Verdes – Reader Recipe

Place Poblano peppers on a broiler sheet and put in oven, 3 inches from top broiler. Cook for 10-12 minutes, turn with tongs, cook another 8-10 minutes till very charred. Remove from oven, put in a paper or plastic bag, roll closed and let skins steam off, at least10 minutes. Remove from bag, set aside until cool enough to handle. Pinch off stems, smush out seeds, peel off skins. Don’t worry about getting every last bit.

Husk and wash tomatillos under warm water to remove natural sticky film. Pat dry and place on broiler pan. Preheat broiler and put tomatillos on the middle rack. Cook for 10-12 minutes till browned. Remove, set aside in a bowl. Some recipes I’ve seen say to remove peels. I seriously don’t see how that’s possible. I don’t bother. Throw tomatillos, 1 cup roasted poblano, cilantro and salt in a food processor or blender and pulse till smooth. Save the rest of the poblano’s for layering into enchiladas.

In the bottom of a glass dish meant for pressure cookers (or casserole dish if baking) Spread a bit of Salsa Verde (tomatillo). Layer tortillas, then zucchini, mushrooms and chopped poblanos. Sprinkle with cheese, drizzle more salsa verde. Again, tortillas, veggies, cheese, salsa. Top with tortillas, salsa and then more cheese.

Place trivet in bottom of pressure cooker if using, and add 1 cup water.

Fold a piece of foil long enough to use as a handle to help remove casserole dish when done.

Cover casserole dish with foil, fold foil handle over top. Lock lid onto pressure cooker. Over high heat bring pressure to 2nd red ring. Lower heat, stabilize at 2nd red ring. Cook 8 minutes.

All Photos courtesy of Gwen from Simply Healthy Family blog.