Prep 1 hr
Cook 1 hr
This comes from the Enchilada Queen, Sylvia Casares, who is a Houston, Texas, restaurant owner. Excellent enchiladas, no wonder she's the Queen!
- 1 1⁄2 lbs tomatillos
- 1 large onion
- 1⁄2 jalapeno
- 1 tomatoes
- 2 1⁄2 cups water
- 1 cup cilantro
- 1 1⁄4 teaspoons salt
- 1⁄2 large onion
- 1 bell pepper
- 2 garlic cloves
- 2 tablespoons vegetable oil
- 1⁄4 cup water
- 1 teaspoon salt
- 6 cups fresh spinach
- 12 corn tortillas
- 1 cup oil
- 3 cups monterey jack cheese
- For Salsa Verde:.
- In a large stock pot, add tomatillos, chopped onion, chopped tomato, diced jalapeno, and water.
- cover and simmer over low about 45 minutes.
- Clean cilantro. remove the stems,.
- Add cilantro, garlic and salt to blender and blend on high 2 minutes.
- Add simmered salsa. Blend.
- Set aside to cool.
- For enchilada stuffing:.
- Saute onion, bell pepper, and garlic in oil until tender.
- Add remaining stuffing ingredients and simmer over low heat 8-10 minutes.
- Drain excess liquid. Set aside.
- For enchiladas:.
- Heat vegetable oil over medium heat.
- Dip each tortilla in hot oil until pliant.
- Stack on a plate until finished with all 12.
- Place 2 T of spinach mixture and 1 T shredded cheese into each tortilla.
- Roll up with open side down in a baking pan.
- Repeat until all tortillas are rolled up.
- Pour tomatillo sauce over enchiladas and add leftover shredded cheese.
- Bake at 350°F for about 10 minutes until cheese is melted.
I love this dish at her restaurant, so I was very excited to see this recipe! It did not disappoint! Very tasty. My only comment is that the sauce was very runny. Next time I'll use less water and maybe simmer it part if the time without a lid.
Super YUM!!! These are really fabulous. I followed the recipe except for substituting mushroom for green pepper and microwaving the corn tortillas rather than cooking in oil. The salsa verde is the highlight of this dish and made enough for twice as many enchiladas. I will happily make this again soon to use the extra. The salsa verde ingredients leave out the garlic that is called for in the directions. I used 4 cloves. Thank you!! This is a new top 5 favorite in our house.
Delicious!! My family loved these easy, yummy enchiladas. I did add 1 c. cooked, chopped chicken to the spinach filling because I wanted to make them a little more substantial. Also, I felt that the salsa verde needed a little seasoning, so I added some sugar (to cut the tartness of the tomatillos), cumin, extra salt, and chili powder. I added 2 cloves minced garlic to the salsa verde. The directions called for garlic in the sauce, but there was no garlic listed in the ingredients for the salsa verde. To simplify the blending process, I used my immersion blender in the cooking pot to blend the salsa verde. Thank you for sharing this great recipe...it is definitely a keeper!! *Made for 2009 Football Pool*