Tuesday, January 15, 2013

Cheese Enchiladas with Tomatillo Sauce

Brace yourself!  I'm back!  After taking a needed hiatus as a result of a new addition to the family, I'm ready to start blogging again.  I have missed writing my little anecdotes and silly stories to go along with the recipes that I find.

One of the perks (I wish there was a sarcasm font) of having a new baby is the amount of sleep I get.  Wait... that's right.  I don't.  Me running on lack of sleep can be a dangerous combination.  You never know when instead of telling you, "go to the store and get some pork chops," I would say, "go to the pore and get some stork chops."  Wait, what?  Do they sell stork chops?  My mind isn't always top notch on lack of sleep.  Well, the first time I made this recipe, I made a serious blunder that nearly burned our faces off, but in the end, we decided that they were probably the best enchiladas ever- despite the aftermath similar to the poor guys in Indiana Jones that kept their eyes open when the Covenant of the Ark (looking back, I didn't even mean to flip those words.  ha!) was opened.  

I'll post the original recipe, but if you want some serious (and I mean serious) kick, I'll post the original way that I did it as an optional change.  Amazing!  Both ways are delicious- one is mild and one is hot.

Cheese Enchiladas with Tomatillo Sauce
source: adapted from food.com

4 tomatillos, husks removed and washed
1 serrano pepper
1/4 c white onion
3 T cilantro
1 dried chipotle pepper- OPTIONAL
1 T vegetable oil
1 t Adobo seasoning or taco seasoning
1/2 c chicken broth, optional

8 Flour or corn tortillas
Shredded Monterey Jack and/or Cheddar cheese
chopped onion
Sour cream
diced tomatoes
chopped lettuce

Place the washed tomatillos and the serrano pepper in a saucepan.  (If you want the added heat, add the dried chipotle pepper in as well).  Bring to a boil.  Turn heat down and simmer for ten minutes.  Drain.  Let them cool a little bit.  I cut the stem part out of the tomatillos, but I don't think it's necessary.  Cut open the serrano pepper and remove the seeds.  

Preheat oven to 350.

Place everything in a blender.  (If you're doing the part with the chipotle pepper, cut off the stem and place the whole thing in the blender.  I totally forgot that I had it in there until I had blended it up and tasted it.  If you want some heat but not as much, remove some or all of the seeds.) Puree the mixture until it is smooth.  Set aside.

Heat the 1 T oil in a skillet over medium-high heat.  Once it is heated, add the tomatillo sauce.  Bring it to a boil.  Lower the heat and cook it five more minutes.  It should darken and thicken a bit.  Season it with Adobo seasoning or taco seasoning.  

*As a side note, I thought the sauce was a bit thick.  Next time, I'll add 1/2 c chicken broth to thin it out a little bit.

Pour some of the sauce in a 13x9 pan.  

Take a tortilla in your hand.  Place about 1/4 c of cheese down the center.  Top it with a few chopped onion, if desired.  Roll it up and place it seam side down in the pan.  Repeat with the remaining 7 tortillas.  Pour the remaining sauce over the top of the enchiladas.  Sprinkle some extra cheese on top.  Bake for 10-15 minutes, or until the cheese is melted.  

Top with sour cream, chopped lettuce, tomatoes, green onions, pico de gallo, or whatever you like.

I love this enchiladas.  The flavor from the sauce is wonderful.  It's better than any store bought sauce.  It also tastes like the green mild sauce from a restaurant that shan't be named but it starts with Cafe' and ends with Rio.  It's much cheaper to make it at home!  


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