Recipe by pamela t.
This comes from the Enchilada Queen, Sylvia Casares, who is a Houston, Texas, restaurant owner. Excellent enchiladas, no wonder she's the Queen!
Top Review by pwdcrazy
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.
- 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
Directions See How It's Made
- 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.