Prep 45 mins
Cook 30 mins
Goodbye diet! Goodbye Velveeta! A recipe from the weekly flyer at our local grocery store. The finest quality ingredients you can find are imperative for the success of this recipe. Splurge a little!
- 1 dozen 6-inch corn tortillas, best quality or 1 dozen homemade corn tortilla
- 1⁄4 cup vegetable oil
- 12 ounces gourmet monterey jack cheese, grated
- 6 ounces gourmet sharp white cheddar cheese, grated
- 1⁄2 cup creme fraiche (NOT canned) or 1⁄2 cup Mexican crema (NOT canned)
- 1 lb tomatillo, husked, rinsed and stems removed
- 2 garlic cloves, peeled
- 1 serrano chilies or 1 milder chile, such as Anaheim
- 1⁄4 cup white onion, coarsely chopped
- 1⁄4 cup fresh stock
- 1 tablespoon fresh lime juice
- 1⁄2 teaspoon salt
- fresh cilantro
- lime slice
- NOTE: To all residents of the Pacific Northwest. The original recipe specified Willamettte Valley Cheese Company's Eola Jack, Rogue Creamery's Raw Milk Sharp, and Bellwether brand creme fraiche. Substitute accordingly.
- Preheat oven to 375 degrees. Have all your ingredients, cooking utensils and sauce pans ready for the enchilada preparation.
- Sauce: Place the whole tomatilllos, garlic, and chilis in sauce pan. Cover the tomatillos with water and bring to boil. Reduce heat and cook 5 minutes. Remove half of the cooking liquid and set aside. Drain the rest. Put the boiled ingredients, including the reserved cooking liquid, the onion, fresh stock, lime juice and salt in a blender. Blend the mixture until smooth and adjust seasoning if necessary. Set aside.
- Enchiladas: Grease a 13" x 9" ovenproof baking dish.
- Place 1 cup of the tomatillo salsa in a shallow bowl. Heat oil in a saute pan until hot. Quickly cook one tortilla at a time until softened, about 10 to 15 seconds. Place each softened tortilla in the bowl with the salsa to lightly coat each side. Place tortillas on a large cookie sheet until ready to fill with cheese. Repeat process until all the tortillas are cooked and sauced.
- Spoon 1/4 cup of the Monterey Jack cheese down the center of each prepared tortilla, roll up, seam side down and place in baking dish. Repeat. Once all the tortillas are filled, pour the remaining sauce over the enchiladas. Top with the grated sharp cheddar. Cover the baking dish with foil, and bake the enchiladas for 20 minutes. Remove the foil and bake another 5 minutes. Drizzle the enchiladas with creme fraiche. Garnish with lime slices and fresh cilantro sprigs.
This turned out fantastic. The sauce is excellent. I made this to bring to a Mexican themed pot luck, and it was a hit. Thanks for posting this recipe!
This is just the most delicious recipe! My first time using tomatillos, and boy, am I hooked! I cut the recipe in half, and it turned out beautifully. A very adult taste! Thaks so much for sharing!
Oh, my! Very rich, just spicy enough (Iused a nice fat little jalepeno), very easy to put together. And, sinfully easy to put away. Thanks, CG!