Tomatillo Enchalada Sauce
1 pound tomatillos, husks removed
1 cup diced white onion
1 garlic clove
1 jalapeno, quartered (seeded if desired)
1 cup water
Coarse salt and ground pepper
1 tablespoon vegetable oil
1/4 cup chopped fresh cilantro
1 teaspoon white vinegar
Pinch of sugar
In a medium pot of boiling salted water, cook tomatillos until tender, 10 to 15 minutes. Drain tomatillos and transfer to a blender; add onion, clove, jalapeno, and water. Puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Season with salt and pepper. In pot, heat oil over high until shimmering. Add tomatillo mixture and simmer, stirring occasionally, until thickened, 5 to 10 minutes. Remove from heat and stir in cilantro, vinegar, and sugar. Season to taste with salt and pepper.
Cheese Enchaladas
- 1 1/2 cups of one of the following enchilada sauces:
- Tomato-Jalapeno Enchilada Sauce
- Tomatillo Enchilada Sauce
- Chile-Raisin Enchilada Sauce
- 8 corn tortillas
- 2 cups shredded or crumbled cheese, such as Monterey Jack or queso fresco, or a combination
- Diced onion, avocado, chopped cilantro, cheese, or sour cream (optional), for serving
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Preheat oven to 350 degrees. Pour 1 cup sauce into a wide, shallow bowl. Working with one at a time, dip tortillas in sauce, shaking off excess, then sprinkle 1/4 cup cheese down center. Roll tortilla around cheese and arrange, seam side down, in 8-inch square baking dish. Top with 1/2 cup sauce. Cover tightly with foil and bake until heated through, 10 minutes. Serve with desired toppings.
Cook's Note
Instead of a casserole, cook enchiladas open-faced; you can make the full batch or just enough to feed two. To make: Place tortillas on a baking sheet and top each with 1/4 cup cheese. Bake at 350 degrees until cheese melts, 5 minutes; fold or roll to close. Serve with sauce and toppings.
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