Enchiladas Verdes

25m
Prep Time
20m
Cook Time
45m
Ready In


"The inspiration came from Cook's Illustrated in an effort to recreate a dish we enjoyed in Loreto, Mexico. The directions to make your own green sauce is included, however I have found that Hatch Green Chili Sauce is very good. If making your own sauce, 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!"

Original is 5 servings

Nutritional

  • Serving Size: 1 (733.2 g)
  • Calories 1634
  • Total Fat - 111.7 g
  • Saturated Fat - 7.1 g
  • Cholesterol - 635.7 mg
  • Sodium - 4769.9 mg
  • Total Carbohydrate - 115 g
  • Dietary Fiber - 26.3 g
  • Sugars - 12.3 g
  • Protein - 47.9 g
  • Calcium - 972.4 mg
  • Iron - 25.4 mg
  • Vitamin C - 23.1 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Adjust oven racks to middle and highest positions and oven at broiler.

Step 2

Green Sauce: 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.

Step 3

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.

Step 4

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).

Step 5

Transfer tomatillos and chiles to food processor. To food processor add 1 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).

Step 6

Adjust oven temperature to 350 degrees.

Step 7

Assemble Enchiladas: Combine 1 1/2 cups grated cheese, cottage cheese, onion, cilantro and sour cream; stir in black beans, season with salt.

Step 8

Lightly spray a 9 x 13 inch baking dish with non stick spray. Smear bottom of of baking dish with 3/4 cup tomatillo sauce.

Step 9

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.

Step 10

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.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Look for large tomatillos (more than 2 inches in diameter) when buying fresh tomatillos.
  • If using canned tomatillos, drain and rinse them before using.

  • Substitute the vegetable broth with a low-sodium broth for a healthier option. The benefit of this substitution is that it reduces the sodium content of the dish, making it a healthier choice.
  • Substitute the canned black beans with cooked quinoa for a more protein-packed dish. The benefit of this substitution is that it adds more protein to the dish, making it a more filling and nutrient-rich meal.

Vegetarian Enchiladas Verdes Substitute the black beans for 2 cups of cooked vegetables of your choice such as mushrooms, zucchini, bell peppers, corn, etc. Omit the cilantro cream. Sprinkle with vegan cheese and bake uncovered for 15 to 20 minutes.


Vegetarian Enchiladas Verdes with Tofu Substitute the black beans for 2 cups of crumbled extra-firm tofu. Saute the tofu with a tablespoon of olive oil, 1 teaspoon of chili powder, 1 teaspoon of garlic powder, and 1 teaspoon of ground cumin for 5 minutes. Omit the cilantro cream. Sprinkle with vegan cheese and bake uncovered for 15 to 20 minutes.


Mexican Rice: Mexican Rice is a delicious accompaniment to enchiladas. It is simple to make, and adds a flavorful and colorful side dish to the meal. The combination of garlic, onion, and peppers gives it a great flavor and the tomatoes and cilantro add a hint of freshness.


Black Beans: Black Beans are a great accompaniment to Mexican Rice. They provide a hearty and flavorful contrast to the light and fluffy texture of the rice. They are packed with protein and fiber, making them a nutritious addition to the meal. They are also easy to prepare and can be seasoned with spices to add even more flavor to the dish.




FAQ

Q: How do I prevent enchilada mush?

A: Bake immediately and don't overcook. If you overcook, the enchiladas will lose their shape and become mushy.



Q: How do I make enchiladas from scratch?

A: Start by making the sauce. Combine tomato sauce, chili powder, garlic, cumin, and other spices in a saucepan and simmer for 10 minutes. Then, assemble the enchiladas by filling tortillas with a filling of your choice and rolling them up. Place the enchiladas in a baking dish and top with the sauce. Bake for 15-20 minutes until the enchiladas are hot and bubbly. Enjoy!

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Fun facts:

The poblano chile is a favorite ingredient in Mexican cooking, but did you know that it was also a favorite of the famous Mexican artist Frida Kahlo? She often used poblano chiles in her paintings.

The tomatillo, another key ingredient in this recipe, has been around since the Aztec Empire! It was a staple food of the Aztecs and is still popular in Mexican cuisine today.