Saturday, June 18, 2011

Enchiladas with Tomatillo Sauce

My friend SM, who was a chef in a former life, has graciously entertained my request for cooking lessons. Last time we got together, we made misoyaki butterfish and a variety of salad dressings. Now that I've gone veg, we whipped up these vegetarian enchiladas with tomatillo sauce.

First off, tomatillos are those little green tomato things with the green "paper" on the outside. You'll need about 3 lbs of them, a large yellow onion, and at least one jalapeno. Peel the paper off the tomatillos, slice up the onion and jalapeno, and place on a foil-lined baking sheet.

Broil the veggies for about 5 minutes each side, or until nice and charred and the tomatillo's skins burst.

Pour the veggies and their juices, along with a nice handful of cilantro, several cloves of garlic, and salt into a blender or food processor. Depending on the size of the blender, you may have to do this in batches.

Now that the sauce is done, you'll want to prepare your filling. We sauteed up some onion and garlic with corn and spinach, and the next night I used corn and peppers. It's your call, fill them with whatever you like.

Once you are ready to fill the tortillas (use corn if you can), start by warming the tortillas in the microwave. Pour a ladle of sauce in to the bottom of a glass baking dish and spread around so the tortillas don't stick. Take a pie plate and place a 1/4 cup of the sauce inside with about 1/2 cup water. Grab a warm tortilla and dip into the pie plate with the diluted sauce, wetting both sides. Grab a handful of your filling and place in the center of the tortilla along with a TBL or 2 of cheese. We used goat cheese (chevre), but pepper jack, or queso fresco would be wonderful, too. Roll up the enchilada, don't worry if some filling falls out the sides, and place in your baking dish. I was able to fit 8 enchiladas in a 10"x13" baking dish.

Pour the sauce generously over the top, adding more cheese of you wish as a final touch, and bake in a 350 degree oven for 30 minutes or until cheese is melty and enchiladas have warmed through.

I guess my husband really liked them, he looks full.

If you like spice, you will need to add another jalapeno or some chile powder to the sauce, it was pretty mild.

Who knew making enchilada sauce could be this easy? I will definitely make this again. What's your favorite version?

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