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Posted April 2, 2015by Casey Cora
Here’s a sure-fire comfort food recipe to keep in your back pocket: Roasted Tomatillo Enchiladas.
It’s the perfect balance of flavor — corn tortillas and the fillings provide toothsome texture, tomatillo sauce brings the brightness, Mexican cheese supplies the savory and onions and cilantro furnish the freshness.
The best part? This dish comes together fairly quickly. Make it just once and you’ll soon be adding it to your arsenal of “go-to” weeknight meals.
These will taste good withone pound ofground beef, pork or turkey (browned in a little oil alongside chopped onion and seasoned with salt), but I like them better with coarsely shredded cooked chicken, pork, beef, fish, shredded melting cheese or even goat cheese.
Don’t forget: Snap pics of your finished dish and tag them #MoreBayless on Twitter, Instagram and Facebook for a chance to win an autographed copy of my new cookbook, “More Mexican Everyday.”Details here.
Ingredients
- 1pound (about 8 medium) tomatillos, husked and rinsed
- 4 garlic cloves, unpeeled
- 1 or 2 fresh serrano chiles
- 1small white onion, sliced ½ inch thick plus A few slices for garnish (divided use)
- 2tablespoons vegetable oil, olive oil, bacon drippings or fresh-rendered pork lard
- 1 1/2cups chicken broth, vegetable broth or water
- 1/4cup chopped cilantro or parsley OR a large sprig of epazote
- 2 3/4cups (12 ounces) cooked, coarsely shredded, boneless chicken, pork or beef (this is a good place for rotisserie chicken or leftover roasted or braised meats) OR 3 cups (12 ounces) shredded Mexican melting cheese (such as Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar OR 1 ½ cups (12 ounces) goat or dry-ish ricotta cheese
- 8 corn tortillas, preferably from a local tortillería
- Dollops of Mexican crema, sour cream, crème fraiche or Greek-style yogurt thinned with a little milk OR A few tablespoons grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan OR A handful of shredded Mexican melting cheese (such as Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar —you can sprinkle it over the enchiladas before they go into the oven
- A handful of cilantro leaves (if I have them)
Instructions
First make a roasted tomatillo base: On a rimmed baking sheet, spread out tomatillos, garlic, serrano, and the small white onion, sliced ½ inch thick. Slide the baking sheet as close up under a preheated broiler as possible. After 4 or 5 minutes, when everything is blotchy-black and softening, turn the vegetables and roast the other side until everything is cooked through (they should be soft), while taking on an attractive bit of rustic char. Once the vegetables are roasted, they go on the stove top to cool down a little.
When the vegetables have cooled down enough to handle, slip the skins off the garlic and pull the stem off the chiles. In a blender, combine the tomatillos (and any juice on the baking sheet), garlic, chiles, onion and a scant teaspoon salt, and blend everything to a coarse puree.
In a large (10-inch) skillet over medium-high heat measure the oil or lard. When it’s hot, add the roasted tomatillo sauce base. Let the sauce reduce and concentrate, stirring it frequently, for about 4 minutes. When it’s thicker than spaghetti sauce, stir in chicken broth and cilantro or parsley. Season the sauce with salt, turn the heat down to medium-low and let it simmer while you prepare the filling.
Measure out your choice of filling. Turn on the oven to 400 degrees. Spray or brush with oil on one side of the tortillas then stack them up, slip them into a plastic bag, fold it over and microwave them at 100% for 1 minute. Let them stand for a minute (to uniformly absorb the heat) while you stir a little sauce into the meat to moisten it (the cheese needs no sauce). Then lay out the tortillas on the counter, top them each with a portion cup of the meat or cheese, roll them up and fit them into a 13 x 9-inch baking dish. Spoon the hot sauce over them (covering the whole tortilla avoids dry ends), slide them into the oven and bake just until heated through—about 4 minutes. Longer in the oven means mushy enchiladas.
To serve the enchiladas, simply use a spatula to transfer them to dinner plates. Garnish the enchiladas with the topping(s) of your choice, crema, cheese, white onion, and or cilantro leaves.
Enchiladas, Entree, Cheese, Masa,
FAQs
Green enchilada sauce is generally a mixture of green tomatillos and green chilies, along with ingredients like onions, garlic, vinegar and other spices. The tomatillo, also known as the Mexican husk tomato, is a staple in Mexican cuisine.
Where did green chile enchiladas originate? ›
As early as the preclassical period (c. 2000-250 BC), the Maya of the Yucatán Peninsula are known to have dipped corn tortillas in pumpkin seeds, rolled them around a chopped, hard-boiled egg and then covered them in a rich tomato sauce. But the Aztecs were the first to develop the first 'true' enchilada.
What are enchiladas verdes made of? ›
What are enchiladas verdes made of? Enchiladas verdes start with a homemade green enchilada sauce made of roasted tomatillos, onions, and serrano chilis. Once cooked, these vegetables are blended with garlic, lime juice, cilantro, chicken stock, and a little sour cream until smooth and creamy.
Can I use salsa verde instead of enchilada sauce? ›
You can use store-bought green chile enchilada sauce or salsa verde for this recipe. I like the options from Hatch, Las Palmas, and Frontera. Or, to make it from scratch, try this homemade salsa verde made with tomatillos, green chile peppers, and garlic (it's amazing).
Why are they called divorced enchiladas? ›
They are called 'divorced' enchiladas because one is covered in green salsa and the other in red salsa! Subscribe to our free CTP download, to be kept up to date with all cookery items.
Why are green enchiladas called suizas? ›
This cheesy, creamy dish originated at a Sanborns cafe in Mexico City in 1950. Its name, "Swiss enchiladas," alludes to its copious use of dairy. This recipe first appeared in our August/September 2012 issue, with Todd Coleman's article Saucy Dish.
Is salsa verde the same as green enchilada sauce? ›
The main difference between green enchilada sauce (verde sauce) and salsa verde is that enchilada sauce is cooked, and salsa verde is raw. Enchilada sauce also requires liquid (either stock or water), but salsa verde ingredients are simply blended together and eaten as is.
Do authentic enchiladas use corn or flour tortillas? ›
Corn tortillas are traditional for enchiladas, but flour tortillas also work. Choose 7- or 8-inch flour tortillas or 6-inch corn tortillas—they fit best in most pans. Recipes vary, but for a 3-quart rectangular casserole dish, you will need about eight flour or corn tortillas. Get colorful!
Are enchiladas better with corn or flour? ›
While some recipes use flour tortillas, corn tortillas are traditional — and for good reason — are the better option for enchiladas. Corn tortillas have a distinct flavor that plays a key part of the enchilada experience, compared to flour tortillas, which are more like a blank slate.
How do you keep flour tortillas from getting soggy in enchiladas? ›
Tips for keeping your flour tortillas from getting soggy in enchiladas
- Preheat your pan. Try preheating your enchilada pan in the oven before you start cooking. ...
- Pre-fry your tortillas. ...
- Put the sauce on top, not on the bottom. ...
- Bake the enchiladas before adding sauce. ...
- Put your enchiladas under the broiler.
To make enchiladas, get some oil in a skillet or frying pan, get it hot (but not smoking hot), and heat the tortilla in the hot oil for a few seconds each side. Put the tortilla in a plate and remove the excess oil with a paper napkin. If you do this, when you roll the enchiladas the tortilla will not break.
Should you cover enchiladas in the oven? ›
It isn't necessary to cover enchiladas while baking. All of an enchiladas components are cooked and you are just heating them through when you bake them. Ideally your ingredients will be room temperature, not ice cold, when you assemble the enchiladas.
What is the difference between green sauce and tomatillo sauce? ›
Tomatillo sauce: A Sause made using tomatillos, most of the time the final result is a green looking salsa, but it can end up being other color depending on other ingredients that where used. Salsa verde = Green salsa, is just to generic.
What is a substitute for green enchilada sauce? ›
Salsa Verde is a fantastic replacement for green enchilada sauce. Most salsa Verde is a little simpler than green enchilada sauce, often just a mix of tomatillos and jalapenos without other spices. Enchilada sauce is often a bit more complicated, including onions, garlic, spices, and other additions.
What is a substitute for tomatillo sauce? ›
When it comes to finding alternatives for tomatillos, green bell peppers are a popular choice. These vibrant vegetables are not only visually appealing but also offer a unique taste and texture that can elevate your dishes. Whether you're making salsa, sauce, or soup, green bell peppers can be a fantastic substitute.
What's the difference between green enchilada sauce and verde sauce? ›
The main difference between green enchilada sauce (verde sauce) and salsa verde is that enchilada sauce is cooked, and salsa verde is raw. Enchilada sauce also requires liquid (either stock or water), but salsa verde ingredients are simply blended together and eaten as is.
