The Queen’s Kitchen

 

Creamy Tomatillo Enchilada Sauce July 30, 2007

Filed under: Main Dish — Carrie @ 9:06 am

I wouldn’t post this, but it has been requested. Why wouldn’t I post this? Because I am not too good at measuring things. If you are a good cook, take this as a basis for a recipe. If you need real directions, maybe you can look up a different recipe.

10 or so tomatillos
2 cans diced green chiles
1 onion, finely diced
1 T. minced garlic
olive oil
salt
pepper
1 cup milk
A dash of real cream if you have it
1 jalepeno
dash of lime juice
1 T corn starch
2 T cold water

Directions

Line a shallow baking dish with foil. Turn your oven on to 200F or so. Hull, wash and core the tomatillos. Throw them in the pan, drizzle them with olive oil, and stick them in the oven for a couple of hours. You don’t have to do this, but they will have a much more astringent taste if you don’t.

After the tomatillos are ready, you can start cooking!

Throw some oil in the bottom of a big sauce pan. Add in a finely diced onion and start sauteeing. When it is almost done, throw in the garlic and brown it as well. When that is all done, you can throw in the roasted tomatillos, diced chiles and a finely diced jalepeno (if you like a little heat). Cook that all up for a little while until everything looks soft and mushy. Add in the milk, cream and salt and pepper to taste, then throw the whole mess into a blender (or use a hand blender) and puree it until you have a sauce.

Put it back on the heat and bring to a boil. In the meantime, mix a tablespoon of cornstarch with 2 tablespoons of cold water, then mix the slurry into your boiling sauce. This should start to thicken it up. Let it boil up until it gets to the thickness you want. You can make it thinner with more milk or chicken broth or thicker with more cornstarch/water slurry.

When you think it is done, add a couple of tablespoons of lime juice and remove from heat. This should make enough for two batches of enchiladas.

Preparing the enchiladas

I like to use this sauce with chicken enchiladas, so I use the Mexican Chicken recipe to prepare my chicken.

I grate up a bunch of cheddar cheese and colby jack cheese. The colby jack is more creamy so matches nicely with the sauce.

I line a 9″x13″ baking dish with foil, which holds about 12 or 13 enchiladas depending on how tight you roll them.

I take three corn tortillas at a time and heat them for 20 seconds in the microwave to get them soft, then fill them with some grated cheese and chicken, roll them up tight, and push them over to the side of the pan. Since they haven’t been dipped in grease they break up easily, but we aren’t fancy so we don’t care.

Once I have the pan filled up, I ladle the sauce over each enchilada to make sure it is covered, then put the pan in the oven on 350F for about 20 minutes.

I take them out at that time, then cover them all with grated cheese. The pan goes back in the oven for ten minutes, or until the cheese is bubbly.

I serve with salsa, sour cream, refried beans and Goya Spanish Yellow Rice (we love that stuff!).

I freeze the left over sauce and always have enough for one more batch of enchiladas.