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Green Chile Enchiladas
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Delicious green chile enchiladas filled with roasted green chiles and jack cheese, topped with tangy tomatillo salsa verde. Perfect for meal prep or freezing.
Ingredients:
  • For the tomatillo sauce:
  • 1 1/2 pounds tomatillos
  • 3 cloves garlic, still in their peels
  • 2 jalapeño peppers
  • 1/2 cup chopped fresh cilantro, leaves and stems
  • Salt
  • For the enchiladas:
  • 4 large Anaheim or Hatch green chiles (can sub with poblanos, if you want spicier)
  • 12 yellow corn tortillas (look for sturdy corn tortillas)
  • Extra virgin olive oil, corn oil, or canola oil
  • 1/2 to 1 pound Monterey Jack cheese, grated (quantity depends on how cheesy you want the enchiladas to be)
  • For garnish:
  • Sour cream
  • Cilantro
Instructions:
  • Prepare the tomatillo sauce: Peel and rinse the tomatillos, then halve them and place cut-side down on a foil-lined roasting pan with garlic and jalapeños. Broil on the top oven rack until lightly charred. Cool slightly, peel garlic, deseed jalapeños, and blend with cilantro and salt until smooth. Chill in the fridge (can be done in advance).
  • Roast the chiles: Char the chiles over an open flame on a gas burner or under the broiler until blackened all over.
  • To prepare the chiles, char them until blackened, then steam them in a bowl covered with a plate for 5 minutes. Peel off the skin, deseed by slicing open and removing the seed pod, seeds, and stems, and slice into strips.
  • Heat oil in a skillet over medium-high heat. Cook each corn tortilla until it sizzles, flipping once bubbles start to form. Place on paper towels to drain. Repeat with remaining tortillas, adding more oil as needed. Drain on paper towels.
  • Prepare the enchiladas: Begin by preheating the oven to 350°F. Pour a layer of tomatillo sauce into a 9x13 casserole pan. Fill each tortilla with grated cheese and green chiles, rolling them up before placing them seam side down in the pan. Once the pan is filled with the enchiladas, top with the remaining tomatillo sauce and cheese.
  • Bake at 350°F for 15 minutes until the cheese is melted.
  • Serve by drizzling thinned sour cream and chopped fresh cilantro over the top. Serve alongside thinly sliced iceberg lettuce sprinkled with cider or white vinegar and salt. Enjoy as leftovers; store in the refrigerator for several days.

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