Chile Verde Enchiladas

Roast the white onion, poblano peppers, jalapeños, garlic, and tomatillos until charred. You can also boil them if you prefer.

Add all the roasted vegetables to a blender.

Season with ground cumin, salt, and a little water to help it blend.

Blend until the sauce is smooth.

Add a handful of fresh cilantro to the blender and pulse a few times to combine. Set the sauce aside.

In a large skillet, add the cooked and shredded pork carnitas.

Pour about half of the chile verde sauce over the pork. Cover and let it simmer for about 15 minutes until the pork is soft and has absorbed the flavor.

While the meat is simmering, lightly fry the corn tortillas in a little oil until pliable.

Preheat your oven to 400°F (200°C). Pour a thin layer of the remaining chile verde sauce into the bottom of a baking dish.

To assemble, fill each tortilla with a sprinkle of shredded Chihuahua cheese and a generous amount of the chile verde pork mixture.

Roll the tortillas tightly and place them seam-side down in the prepared baking dish.

Pour the rest of the chile verde sauce over the top of the enchiladas, ensuring they are fully covered.

Cover the dish with aluminum foil and bake for 10-15 minutes, until heated through and the cheese is melted.

Remove from the oven and top with a drizzle of Mexican crema, a sprinkle of grated Cotija cheese, and fresh chopped cilantro before serving.