Prep 25 mins
Cook 20 mins
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!
- 4 teaspoons vegetable oil
- 1 cup onion, chopped
- 3 teaspoons garlic cloves, minced (separated)
- 1⁄2 teaspoon ground cumin
- 1 1⁄2 cups vegetable broth
- 1 (16 ounce) can black beans, drained and rinsed
- 1 1⁄2 lbs tomatillos, husks and stems removed, rinsed well and dried (16 to 20 medium)
- 3 medium poblano chiles, halved lengthwise, stemmed, and seeded
- 1 -2 1⁄2 teaspoon sugar
- table salt
- ground black pepper
- 1 tablespoon coarsely chopped fresh cilantro leaves
- 2 cups monterey jack pepper cheese, grated (Mexican substitutes ( Queso Blanco, Chihuahua)
- 1⁄2 cup cottage cheese
- 1⁄4 cup sour cream
- 1 medium onion, minced
- 12 (6 inch) corn tortillas
- 1⁄2-3⁄4 cup cilantro cream (Cilantro Cream)
- 2 medium scallions, sliced thin
- 3 radishes, thinly sliced
- Adjust oven racks to middle and highest positions and oven at broiler.
- Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, until golden, 6 to 8 minutes.
- Add 2 teaspoons garlic and the cumin; cook, stirring frequently, until fragrant, about 30 seconds.
- Decrease heat to low and stir in broth.
- Toss tomatillos and poblanos with remaining 2 teaspoons oil (see note in description); arrange on rimmed baking sheet lined with foil, with poblanos skin-side up.
- Broil until vegetables blacken and start to soften, 5 to 10 minutes, rotating pan halfway through cooking.
- Place poblanos in covered dish for 10 minutes to allow skin to soften; remove skin.
- Leave tomatillo skins intact (cool 10 minutes).
- Transfer tomatillos and chiles to food processor.
- To food processor add1 teaspoon sugar, 1 teaspoon salt, remaining teaspoon garlic, and 1/4 cup broth to food processor; process until sauce is somewhat chunky, about eight 1-second pulses.
- Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 teaspoon at a time.
- Set sauce aside (you should have about 3 cups).
- Adjust oven temperature to 350 degrees.
- Combine 1 1/2 cups grated cheese, cottage cheese, onion, cilantro and sour cream; stir in black beans, season with salt.
- Smear bottom of 13- by 9-inch baking dish with 3/4 cup tomatillo sauce.
- Wrap tortillas in dampened paper towel and warm in microwave for 30 - 45 seconds.
- Place warm tortillas on countertop and spread 1/3 cup filling down center of each tortilla.
- Roll each tortilla tightly and place in prepared baking dish, seam-side down. Pour remaining tomatillo sauce over top of enchiladas.
- Use back of spoon to spread sauce so that it coats top of each tortilla. Sprinkle with remaining 1/2 cup cheese and cover baking dish with foil.
- Bake enchiladas on middle rack until heated through and cheese is melted, 15 to 20 minutes.
- Uncover, top with cilantro cream and serve immediately,.
- Pass garnishes separately.