Friday, March 15, 2013

Cheese Enchiladas with Tomatillo Sauce

Enchiladas are a favorite meal in our house.  We've tried a whole lot of kinds and ways and sauces, but I think this was the first time I've made them vegetarian.  It's funny, because back in the day when we used to eat at On the Border often, I always ordered cheese and onion enchiladas.

We did miss the "heft" of chicken since I did not make Mexican rice to go alongside these, but they are super tasty, though they do look messy above (I cannot for the life of me figure out how to serve enchiladas in a visually pleasing way; anyone with help on this?).

This Martha Stewart recipe offered three choices for enchilada sauces and I obviously chose the tomatillo, though I seriously cut the amount of jalapeno in it.  I look forward to trying the other sauces on enchiladas sometime soon!

Cheese Enchilada Casserole with Tomatillo Enchilada Sauce Source:  Everyday Food March 2011


  • 1 1/2 cups Tomatillo Enchilada Sauce (see below)
  • 8 fajita sized flour tortillas
  • 2 cups shredded cheddar cheese
  • Diced onion, avocado, chopped cilantro, cheese, or sour cream (optional), for serving


  1. Preheat oven to 350 degrees. Pour 1 cup sauce into a wide, shallow bowl. Working with one at a time, dip tortillas in sauce, shaking off excess, then sprinkle 1/4 cup cheese down center. Roll tortilla around cheese and arrange, seam side down, in 8-inch square baking dish. Top with 1/2 cup sauce. Cover tightly with foil and bake until heated through, 10 minutes. Serve with desired toppings.

For Sauce
  • 1 pound tomatillos, husks removed
  • 1 cup diced white onion
  • 1 garlic clove
  • 1 jalapeno, quartered (seeded if desired)
  • 1 cup water
  • Coarse salt and ground pepper
  • 1 tablespoon vegetable oil
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon white vinegar
  • Pinch of sugar


  1. In a medium pot of boiling salted water, cook tomatillos until tender, 10 to 15 minutes. Drain tomatillos and transfer to a blender; add onion, clove, jalapeno, and water. Puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Season with salt and pepper. In pot, heat oil over high until shimmering. Add tomatillo mixture and simmer, stirring occasionally, until thickened, 5 to 10 minutes. Remove from heat and stir in cilantro, vinegar, and sugar. Season to taste with salt and pepper.

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