I have had my fair share of enchiladas as they tend to be my dinner of choice at Mexican restaurants. A few years ago, one of my friends (also the friend who introduced me to beer bread) taught me how to make fresh enchilada sauce. She had just been given a lesson on cooking authentic Mexican food. I honestly don’t know if I can ever buy the canned stuff again. The flavor is so bright and fresh.
This recipe will make approximately 12 enchiladas with some sauce left over to refrigerate and use to dip chips in or freeze for next time.
12 Tomatillos (those little green tomatoes that are wrapped in a green, papery husk)
1-2 small jalapenos (I only use 1 and I remove the seeds and membrane – this is where most of the heat is at. If I was cooking for only me and my hubby, I would use 1 whole with seeds but since my boys were eating it too, I removed the seeds and membrane making them have little to no spiciness.) You can also use 1 medium poblano chile here, if preferred.
1/2 medium onion
3 cloves garlic
1/4 cup Knorr Chicken Flavor Bouillon (I find this in the aisle with the other Mexican food ingredients). This amount does produce a pretty salty sauce, which I like, but feel free to add a little and taste before adding full amount.
1 Tbsp cilantro
12 flour tortillas – As you may know by now, I highly recommend the Tortilla Land raw tortillas. They are superior to any other I have tasted and I love being able to cook them myself. Just adds to the fresh taste.
2 lbs shredded meat of your choice. I have used shredded chicken, beef and pork. This time I used the pork from my leftover “Crock Pot Shredded Pork.”
2-3 cups shredded cheddar cheese
1 wheel of Queso Fresco – I buy the “part skim milk cheese”, they also have “whole milk cheese.” This is a very mild cheese, almost tastes like mozzarella, but it’s crumbly.
1 avocado, diced
1 can black olives
Peel tomatillos. Wash thoroughly – They will have an oily, sticky film under the husk.
Place tomatillos and jalapeno in a pot of boiling water. Boil until you notice the peel on the bottom of the tomatillo sluffing. As soon as you notice this on one, remove from heat.
Using a slotted spoon, place tomatillos in a blender or food processor. Add onion, garlic, cilantro and bouillon. Pulse until liquified. (There are some who prefer to roast the tomatillos, which I’m sure creates a wonderful flavor. I have never tried it – Maybe next time. Also, if you prefer to remove the seeds, let tomatillos cool slightly. Cut a slit in the bottom and squeeze out the seeds. I kind of like the seeds because I think they give the sauce a little texture, visually.
If you are using the raw tortillas, cook before assembling.
Add a small handful of shredded pork (or meat of your choice) to the center of a cooked tortilla. Spread a good amount (~2 Tbsp) of sauce over pork. Sprinkle with cheddar cheese (or just Queso if you prefer). Fold each end of tortilla to the middle and place on seam in a greased 9×13 pan. Each pan will fit 6 enchiladas. Once all enchiladas are assembled, spread about 1 cup of sauce over each pan. Bake at 350 degrees for 30 minutes. Serve with additional sauce, avocados, olives, sour cream, queso fresco crumbles and cilantro.