Green chile enchiladas make a make-ahead or freezer mealor eat them tonight.
These Green Chile Enchiladas are a riff on my mom’scheesy enchiladas.
Anaheims and Hatch chiles tend to be milder than poblanos.
Elise Bauer
Have you ever cooked with tomatillos?
Short on Time?
Of course, the enchiladas will taste best with roasted fresh chiles and homemade salsa.
Elise Bauer
it’s possible for you to also roast chiles ahead of time.
I like to buy chiles in season (late summer) and roast them all at once.
Take some enchiladas to work and reheat them in the microwave.
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Or reheat them and top with a fried egg for breakfast.
Let the whole pan cool to room temp.
Transfer them to a freezer safe container.
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Rinse off the tomatillos.
Cut the tomatillos in half and place them cut-side down on a roasting pan lined with aluminum foil.
Place the garlic and jalapenos on the pan with the tomatillos.
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Broil on the top rack in the oven for 5 to 10 minutes until the tomatillos are lightly charred.
Remove from the oven and let cool to touch.
Remove garlic from the garlic skins, discard the skins.
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Cut bring up the jalapenos and remove and discard the seeds and the stems.
(you’ve got the option to make several days in advance and store in the refrigerator.)
Place the blackened chiles in a bowl and cover with a plate.
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Let the chiles steam in their own heat for 5 minutes.
Then remove the chiles from the bowl, peel off, and discard the blackened skin.
Slice bring up the chiles and remove and discard the seed pod, any seeds (they’re hot!
Elise Bauer
), and the stems.
Slice the chiles into strips.
Heat a couple tablespoons of oil in a frying pan (cast iron works well) on medium-high heat.
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Once the oil is hot, add a corn tortilla to the pan.
The tortilla should sizzle as it hits the pan.
Turn it over and let it cook until little pockets of air start to bubble up.
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Cook the remaining tortillas this way, adding more oil as needed.
Separate the cooling tortillas with paper towels.
Spread a little tomatillo sauce in the bottom of a 9x13 casserole pan.
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Bake for 15 minutes at 350F, until the cheese is melted.
Serve with sour cream (thinned with some water) drizzled over, and some chopped fresh cilantro.
Thinly sliced iceberg lettuce sprinkled with cider or white vinegar and salt is also good with it.
Elise Bauer
Makes for excellent leftovers; will keep in the refrigerator for several days.
Elise Bauer
