I’ve been on a bit of a ‘Mexican Kick’ lately.
My husband and I just recently visited Cabo San Lucas and our Sobey’s here in town just started selling tomatillo’s….so it was pretty much meant to be!
Anytime I’m looking for some authentic Mexican flavour – Rick Bayless is pretty much my go to chef. I am usually very happy with any of his recipes and it brings me back to our travels throughout Mexico. This one is no exception.
You can make these with chicken too, if you aren’t in to the vegetarian version. I actually rolled up half of ours with chicken from yesterday’s leftover roast chicken as my boys prefer the meaty version. Either way you do it – these are fabulous!
– 6-8 tomatillo’s
– 2 jalepeno or 3 serrano peppers
– 3 cloves garlic, peeled
– 1 medium white onion, plus extra for garnish if desired
– 2 cups or so of chicken broth
– 1/2 cup of Mexican Crema (if you can’t find, as I couldn’t, substitute with heavy whipping cream)
– 2/3 cup of mexican melting cheese or mild cheddar or montery jack if you can’t find (I used a wee bit more cheese on mine)
– Corn tortillas (small ones)
– Cilantro and white onion rings to garnish
– Salt and Pepper
Heat up your broiler. On a sheet pan put your rinsed and husked tomatillo’s, hot peppers (I cut the end stem off), garlic and onion (sliced into rings about 1/2 inch thick). Place under the broiler until charred about 4-5 minutes, then flip over and char a few minutes on the other side. Remove, let cool a little and puree until smooth in a blender.
In a medium to large saucepan, heat up some oil (about 1 tbsp). Once the oil is hot, pour in your pureed mixture (it should sizzle when you pour it in). Stir almost continuosly for a few minutes or so until the mixture is darkened and thickened. Once it is – pour in your chicken broth and cream, partially cover and turn down the heat to medium low and cook for 30 minutes. After 30 minutes add about 1tsp of salt to taste and set aside.
While your sauce is cooking, roast your veggies. Rick recommends quite a few that would be good in these. I used mushrooms, carrots and onions cut into a rough dice. you need about 8 cups chopped if you are doing all vegetarian. On a sheet pan roast the veggies, tossed in a bit of oil and salt and pepper for about 20-25 minutes, until the carrots are done.
Heat your corn tortillas for a minute in the microwave in a plastic bag until pliable.
Once ready pour some of the tomatillo sauce into a baking pan on the bottom. Roll up your enchiladas with your veggie mixture. Then top with the remaining sauce and shredded cheese. Bake at 400F for about 10 minutes.
Serve immediately garnished with cilantro sprigs and white onion.