Go Back
Print Recipe

RECIPE FOR GREEN TOMATILLO ENCHILADAS

Ingredients

  • 2 pounds tomatillos
  • 1 bunch cilantro
  • Garlic/ajo fresh or powdered, to taste
  • Salt
  • Green chiles to taste (around 4 or 5), hot as you want it
  • Good tortillas from Las Cruces I use Roberto’s or El Indio brand
  • Cheese to taste: longhorn cheddar, colby, Monterey Jack (whatever you have on hand, but no swiss)
  • Onion to taste

Instructions

  • Boil tomatillos for a few minutes until the skins are soft but not mushy. Save the water.
  • Blend tomatillos with 1/3–1/2 of the bunch of cilantro. Add water as needed, but not too much.
  • Remove seeds from the chiles. Add 4–6 chiles, to taste.
  • Add fresh or powdered garlic/ajo, to taste.
  • Add more water as needed to make a sauce that is not too thin. The taste improves the next day.
  • Save tomatillo water to add to soups or vegetable dishes, or to water plants.
  • Fry tortillas, layer flat, and spread with cheese and onion. Ladle prepared chile onto the cooked tortilla sureño/southern style. I usually do at least three layers and have often done up to seven.
  • ¡Buen provecho! Enjoy!

Notes

Be picky about the tomatillos. Select firm green tomatillos, nothing scrawny, mushy, or dry. The skins will be dry, but look through them to the green fleshy pulp inside.