Description
Discover how to make delicious green chile enchiladas with this easy recipe. Learn how to prepare the perfect spicy and flavorful Mexican dish at home!
Ingredients
- 1 1/2 pounds (680 g) tomatillos
- 3 cloves garlic, still in their peels
- 2 jalapeño peppers
- 1/2 cup (120 ml) chopped fresh cilantro, leaves and stems
- Salt
- 4 large Anaheim or Hatch green chiles (can sub with poblanos, if you want spicier)
- Vegetable oil
- 12 yellow corn tortillas (look for sturdy corn tortillas)
- 1/2 to 1 pound (225-450 g) Monterey Jack cheese, grated (quantity depends on how cheesy you want the enchiladas to be)
- Sour cream
- Cilantro
Instructions
- Peel the outer layer off the tomatillos and rinse them clean. Halve the tomatillos and arrange them cut-side down on a foil-lined baking tray. Add the garlic cloves, still in their skins, and jalapeños to the tray. Broil on the oven’s top rack for 5 to 10 minutes until the tomatillos acquire a light char. Take them out and let them cool until they can be handled. Remove the garlic cloves from their skins and discard the skins. Cut the jalapeños open, remove the seeds and stems, and discard them. Blend the tomatillos, roasted garlic, jalapeños, cilantro, and a teaspoon of salt until smooth. Set aside; this can be prepared ahead and refrigerated.
- If using a gas stove, roast the chiles over the flame until charred, or alternatively, place them under the broiler, turning until fully blackened.
- After roasting, place the chiles in a bowl, covering them with a plate to trap the steam for 5 minutes. Peel off and discard the charred skin. Open the chiles to remove and discard the seeds and stems. Slice the chiles into strips.
- Heat some vegetable oil in a skillet over medium-high heat. Once the oil is hot, place a corn tortilla in the pan. It should sizzle upon contact. Flip it over and cook until air pockets form. Remove and drain on paper towels, repeating the process with the rest of the tortillas, adding more oil as needed. Use paper towels to separate them as they cool.
- Coat the base of a 9×13 baking dish with a bit of the tomatillo sauce. Fill each tortilla with grated cheese and a couple of chile strips, roll them up, and lay them seam side down in the dish. After filling the dish, cover the tortillas with the rest of the tomatillo sauce and sprinkle with the remaining cheese.
- Bake at 350°F for 15 minutes, until the cheese is melted.
- Serve with a drizzle of thinned sour cream and a sprinkle of chopped cilantro. A side of thinly sliced iceberg lettuce dressed with vinegar and salt complements the dish well. These enchiladas make great leftovers and can be stored in the fridge for several days.
Notes
- For a spicier flavor, try using poblano peppers instead of Anaheim or Hatch green chiles.
- Make sure to drain the tortillas on paper towels to remove excess oil before filling.
- Prepare the tomatillo sauce in advance and refrigerate until ready to use for a time-saving option.
