Yields:
4 Servings
Difficulty: Easy
Prep Time: 1 Hr 30 Mins
Cook Time:
35 Mins
Total Time:
2 Hr 5 Mins
This is my absolute favorite type of enchilada!!! I have found in my moves around the U.S. that tomatillos (7 states) entero can be difficult to find so I’ve given you the option of how to use fresh tomatillos. Here they are pictured with my Jazzed Up Refried Beans
Ingredients
Adjust Servings
-
Tomatillo Choices To Make This -- You Only Need 1 Of These
- Rest Of The Ingredients For Enchilada Sauce
- Cornstarch Slurry
- Enchilada Ingredients
Instructions
- Place tomatillos in a blender. If using canned, include the juice from the can. If using fresh use the chicken broth listed under tomatillo choices. To the blender add the first quantity of oregano and parsley along with garlic, salt, and pepper. Puree tomatillos well.
- Add onion, 2nd quantities of oregano and parsley to a pot with a small amount of oil and fry to get onions softened and slightly browned.
- Add tomatillos and the 1 cup of chicken broth to this pot. Bring to a boil, add the cornstarch slurry to thicken. Cover and lower to simmer, simmer an hour to an hour and a half to get all the flavors to meld together well.
- Pour a small amount of enchilada sauce in the bottom of a pyrex dish, this helps prevent sticking
- Using tongs, dip a corn tortilla in the sauce to soften, then place a chile and some cheese in the middle and roll. Lay seam side down in pyrex. Continue until all 8 are filled and placed.
- Pour remaining sauce over top. Top with remaining cheese. Bake at 350 for 30 minutes.