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Enchiladas Verdes

Here's how you make Enchiladas Verdes
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  • Servings: 5
  • Prep: 25m
  • Cook: 20m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • Green Sauce:
  • 4 teaspoons vegetable oil
  • 1 cup onion, chopped
  • 3 teaspoons garlic cloves, minced (separated)
  • 1/2 teaspoon ground cumin
  • 1 1/2 cups vegetable broth
  • 1 1/2 pounds tomatillos, husks and stems removed, rinsed well and dried (16 to 20 medium)
  • 3 medium poblano chiles, halved lengthwise, stemmed, and seeded
  • 1 to 2 1/2 teaspoons sugar
  • 1/4 teaspoon table salt (to taste)
  • Ground black pepper (to taste)
  • 1 tablespoon coarsely chopped fresh cilantro leaves
  • Enchiladas:
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 cups monterey jack pepper cheese, grated (Mexican substitutes ( Queso Blanco, Chihuahua)
  • 1/2 cup cottage cheese
  • 1/4 cup sour cream
  • 1 medium onion, minced
  • 12 (6 inch) corn tortillas
  • 1/2-3/4 cup cilantro cream (see cilantro cream recipe)
  • Garnish:
  • 2 medium scallions, sliced thin
  • 3 radishes, thinly sliced
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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