Ranch Recipes - Tomatillo Enchiladas
Tomatillos might be very strange and a little intimidating to use if you haven't before. They're one of my favorite ingredients for making a tasty sauce. Here's a fast and loose week night dinner. I read a recipe similar to this years ago. Lost it. Never found it. But remembered enough to bust this interpretation out.
1 to 1 1/2 pounds of husked tomatillo
1 white onion
3 garlic cloves (or your preferred amount of garlic)
Generous pinch of salt
3 cans of shredded or chuck chicken
1 small can of sliced olives
1 bag of shredded cheddar cheese
Taco size flour tortillas
Sour cream or Crema
Peel the husk from the tomatillo. Give it a little twist at the end to pop it off. Quarter and drop in boiling water.
If you haven't cooked with these yet you might be wondering when they're done. Boil them until they turn from bright green to olive green.
Drain The tomatillos and set aside.
Rough chop the onion and garlic. Add to hot oil stir until cooked through.
Rough chop the jalapeno. If you're a wuss like me and usually touches their eyes after handling pepper, use latex gloves!
Add jalapeno and tomatillos to onion and garlic.
Blend everything together into a sauce. I recommend using a hand mixer, but a good processor or blender works too.
Add the generous pinch of salt.
Preheat your oven to 350
Let's assemble! Add a spoonful of tomatillo sauce to the bottom of the backing dish.
Add tortillas. I like everything to fit nicely in the pan so I recommend cutting the tortillas in half.
Scatter olives and cheese into 1 layer
Add more tomatillo sauce
Repeat all the layering steps until you run out of ingredients.
Bake for 45 minutes. If the cheese on top starts getting too crisp, put a piece of foil on top .
Garnish with cilantro and sour choice or sour cream or Crema.