If you want to make enchiladas, you need to have a sauce. Don’t cook this green enchilada casserole when you are in a rush. Make the sauce ahead of time. This recipe is enough to feed eight people. But you can also prepare individual portions in the microwave.
Green Enchilada Sauce:
- 2 pounds tomatillos (or more), peel, wash, & cube
- 2-4 jalapeños, diced
- 1 or 2 green bell peppers, diced
- 1 medium onion
- 2 cloves garlic
- juice from 1 lime
- 10 sprigs cilantro
- salt, 2 TBS oil, 1 cup water
Chop onion finely, sauté (2 TBS oil) in sauce pot until glazed. Add jalapeños and bell peppers, keep stirring (10 min). Add the tomatillos and keep cooking on medium heat, until the vegetables turn mushy (ca. 15 min). Then add shredded garlic, lime juice and chopped cilantro. Cook until well blended (ca. 5 min). Add 1 cup water, let this bubble up one more time. Then blend this mixture (careful hot!) into a sauce with your blender or food processor. The sauce freezes well for later use.
Make the enchiladas:
For the filling:
- Chicken or any meat (left overs), roasted vegetables, cooked shrimp, potato fries
- Shredded Mexican or Colby cheese
- Seasoning or sauce
Roll the enchiladas: Use ca. 2 TBS filling and cheese, and roll up each enchilada, put them all neatly in a casserole. An 9×12 inch form can hold 8-12 enchiladas. Pour the green sauce over the enchiladas, sprinkle generously with cheese and bake this 45 minutes in the oven at medium heat. Serve with rice and black beans.
For individual portions: Roll up your (2) enchiladas on a dinner plate, pour sauce over them, sprinkle with cheese, and cook in the microwave for 1 minute.