Enchiladas Verdes

The Sauce:
12-14 ish tomatillos
5-10 cloves of garlic
A medium yellow onion or large shallot
One poblano or jalapeño or a 7 oz can of green chiles
A large handful of cilantro, stems are fine
Salt to taste

Roast the tomatillos, onion/shallot, peeled garlic, and fresh chile if using. Remove the seeds and ribs if spice is a concern. 20 minutes at 350° does the trick.
Pop everything in the blender or food processor until well blended.
Taste and adjust seasoning if needed.
This part is optional but really makes a difference- Bring the sauce up to a boil and then lower to simmer. Simmer for 20-30 minutes or so to really marry and deepen the flavors.
Now it’s ready to use or store!

I made some chicken thighs in the instant pot. 6 minutes with a cup of water and whatever seasonings you want. Shred with a hand mixer and give me a high five.

Spread a thin layer of your sauce all over the pan you wanna cook up some enchiladas in.
Warm up some tortillas over the flames or in a griddle until pliable.
Fill with your chicken, or potatoes, or black beans, or lentils, or shredded beef, or whatever you want!
Roll and put the seam side down in your saucy pan.
Repeat until your pan is nice and full.
Cover everything with the rest of your enchilada sauce.
Top however you like. This batch got @rawfarm_by_organicpastures raw cheddar, chopped tomatoes, sliced black olives (which aren’t typically black by nature and i know this blew a lot of minds when i showed that in stories, and @lapreferidainc tamed jalapeños.
Bake at 350° for 30-40 minutes. Serve with this spin on a cowboy caviar/chopped salad or whatever you like. I’ll be right over with a ranch water in hand. Thanks.

How useful was this post?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.