Green enchiladas

Updated at: Fri, 16 Aug 2024 05:00:53 GMT

Step 1

Peel the paper off tomatilloes and wash. Cut onion is half and remove the skin. Roast all of the above in a preheated 400 degree oven for like 30 min or less, flip at the 10 min mark. You want them to get toasted marks and soften. The onion doesn't have to be completely softened. They'll all get done around same time... this is flexible stuff. You don't want everything like mushing like the wicked witch but you want the tomatillos browned and soft. If something looks like it's gonna melt or burn just take it our early and toss in the blender.

Step 2

Toss everything in the blender with 1/2 a bunch of fresh cilantro, stems and all. Add 1 tsp salt and pulse with the cap on and a towel covering the top so it doesn't explode. It's hot, after all. Pulse until it looks right, taste and add more salt, then let cool to room temp. Once at room temp add crema from mexican market or basic sour cream until it lighter colored and tastes how you want. .

Step 3

This makes about 12 enchiladas. Fill with chicken and cheese and bake for 30

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