Green Tomatillo or Red Chili Enchiladas
Author: 
Cuisine: Mexican
Serves: 4
 
Ingredients
Green Tomatillo Sauce:
  • 3 Tbsp olive oil
  • 1 white onion, chopped
  • 4 cloves garlic, minced
  • 2 Anaheim peppers, chopped
  • 2 jalapeño peppers, seeded
  • 10 tomatillos, husked and cut in half
  • ½ bunch cilantro, chopped
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp cumin
  • 4 cups chicken stock
Red Chili Sauce:
  • 4 cups chicken stock
  • 2 oz dried guajillo chiles
  • 1 oz dried New Mexico chiles
  • 2 Tbsp vegetable oil
  • 1 white onion, chopped
  • 2 Roma tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp Mexican oregano
  • ½ tsp smoked paprika
  • ½ tsp cumin
Enchilada Assembly:
  • 8 tortillas
  • Shredded cheese
  • Meat (shredded chicken, ground beef, etc.)
  • Sauteed veggies (corn, peppers, onion, etc.)
Instructions
Green Tomatillo Sauce:
  1. Place all ingredients in blender and process until smooth. Add the mixture to a large pot. Bring mixture to a simmer and cook for about 30 minutes.
Red Chili Sauce:
  1. In a large saucepan, bring stock and chiles to a boil. Reduce heat, cover and simmer for about 30 minutes.
  2. Drain the chiles and reserve the liquid. Remove stems, seeds and membranes from chiles.
  3. Heat oil in a medium sauté pan. Add onions, tomatoes, garlic, salt, oregano, paprika and cumin and cook for about 5 minutes.
  4. Transfer mixture to a blender. Add the chilies, reserved liquid and blend until smooth.
  5. Return mixture to large saucepan. Simmer uncovered for about 30 minutes.
Enchilada Assembly:
  1. Dip 8 tortillas in your favorite enchilada sauce
  2. Fill each tortilla with a little cheese, meat and your favorite veggies (corn, peppers, onion)
  3. Roll and place them in a dish
  4. Pour sauce over enchiladas
  5. Top with some grated cheese
  6. Bake in a 450°F oven for 15–20 minutes
Recipe by Northwest Fresh at https://nwfresh.haggen.com/the-art-of-making-enchiladas/