The inspiration came from Cook's Illustrated, however I've made changes to fit my families needs. Please note that you can substitute three 11-ounce cans of tomatillos, drained and rinsed, for the fresh ones in this recipe. If using fresh tomatillos, be sure to have the large tomatillos (more than 2 inches in diameter) before broiling (placing the skin-side up). UPDATE: Just found out the hard way, bake immediately and DON'T overcook. . . we just had enchilada mush for dinner; great flavor, lousy texture!