Try This: Cheese Enchiladas With Tomatillo Sauce

Try This

Try This

Try This

Try This

Try This

Try This

Tex-Mex does not exist here in Boston. We’ve found a pretty good restaurant substitute thanks to our friends, but it has more of a cajun influence. So, when we are craving some authentic Tex-Mex, we make it ourselves and this is our go to recipe. I prefer flour tortillas, instead of corn and I found the perfect recipe in Lisa Fain’s Homesick Texan Cookbook. I’ve mentioned it before, but it is one of my absolute favorites. Her recipe for Red Chile Rice is the perfect compliment to these enchiladas. The tomatillo sauce is adapted from one of our favorite Tex-Mex Restaurants. It’s not your normal Chile Con Carne Enchilada, but it’s amazing and the perfect fix for our cravings.

Ingredients

Tortillas
2 tbsp. unsalted butter
3/4 cup milk
1 tbsp. canola oil
2 cups all purpose flour (extra for kneading)
1/2 tsp. salt

Tomatillo Sauce
2 tbsp. unsalted butter
1/2 cup cilantro (divided)
1/4 cup green onions
1/8 cup jalapeño slices with juice
2 lbs. tomatillos
3 cups water
1 pinch sugar
5 tbsp. cornstarch
3 tbsp. vegetable bouillon
8 oz. sour cream
1/4 tbsp. garlic salt
1/4 tbsp. salt
1/4 tbsp. black pepper

Enchiladas
1. Tortillas
2. Tomatillo Sauce
3. 16 oz Mozzarella

Directions

Tortillas
1. Heat butter and milk on stove until butter is melted
2. Turn off heat, and add oil
3. In a separate bowl mix salt, baking powder, and flour
4. Stir in warm milk mixture, and form a sticky ball
5. Knead dough for 2 minutes
6. Cover and let rest for 1 hour
7. Divide into 8 pieces, cover and let rest for 1/2 hour
8. Roll out dough into 8 inch tortillas (don’t overwork it)
9. Cook each tortilla in a cast iron skillet for 1 minute on each side
10. Wrap cooked tortillas in a cloth

Tomatillo Sauce
1. Wash and cut green onions, 1/4 cup cilantro, and tomatillos
2. Add these items slowly to a food processor and blend
3. Add jalapeño slices/juice and lime juice to food processor
4. Blend until pureed
5. Into a large stock pot add butter and melt
6. Add tomatillo mixture to the stock pot
7. Simmer for about 10 minutes, or until it stops foaming
8. In a separate pot prepare vegetable bouillon according to directions
9. In a third separate pot add water and corn starch
10. Once the water and cornstarch are mixed add in bouillon, salt, garlic salt, sugar, and pepper
11. Once thoroughly mixed add cornstarch mixture to tomatillo mixture
12. Simmer for 10 minutes, stirring constantly until it thickens
13. Pick leaves off remaining 1/4 cup of cilantro and add to pot
14. Add sour cream and mix
15. Season to taste

Enchiladas
1. Dip tortilla in sauce until it is bends without cracking
2. Add tortilla to large baking dish, and fill with cheese
3. Pour tomatillo sauce into tortilla (about a small ladle worth)
3. Roll and place crease of tortilla on bottom so it stays together
4. Repeat until baking dish is full
5. Pour more tomatillo sauce over enchiladas and top with cheese
6. Bake at 350 degrees for about 15 minutes, or until cheese is light brown and bubbling

Sources

Tortilla recipe from the Homesick Texan Cookbook adapted from a recipe found in The Border Cookbook by Cheryl Alters Jamison and Bill Jamison.

Tomatillos Sauce adapted from the Chuy’s Deluxe Tomatillo Sauce recipe