I can’t think of anything more delicious than enchiladas verde. The quality of Mexican food in most of the USA is terrible, so we don’t go out for it unless we know somewhere good. That means I cook a lot of Mexican food at home. Totally worth it.
I use my carne asada recipe to make the filling for the enchiladas. I have considered reworking it to turn it into shredded pork, but so far I have just cooked it as described by my recipe and then chopped it up.
Verde Sauce Ingredients
1 yellow onion
a handful of peeled garlic
1/2 serrano pepper (seeds removed)
1 bunch cilantro
14 oz. chicken stock
2 lbs tomatillos
1 cup water
Verde Sauce Directions
Roughly dice the onions and garlic. Split the serrano in half and remove the seeds, dice it very fine. Add the onions, garlic and serrano to a hot pot with a tablespoon or two of olive oil in the bottom. Stir regularly while you prepare the other ingredients. Chop the cilantro very fine. Remove the outer skin of the tomatillos, rinse and quarter them. If the onions and garlic have started to caramelize, add the remaining ingredients to the pot. Stir well and bring it to a boil. Reduce heat, simmer for at least half an hour, or until it reaches a light soup consistency. Stir occasionally. I often simmer for about an hour. Once done, transfer to blender or food processor and pulse until smooth with no large chunks. Add salt and pepper to taste.
10 medium flour tortillas (you can of course, use whatever tortillas you prefer. I use Guerrero brand.)
5-10 oz Cojita cheese
Heat a skillet on the stove to warm the tortillas. One at a time add a tortilla, cheese, and filling to the tortillas. Roll each tightly and transfer to casserole dish. I use a 3 qt Pyrex dish like this one. Once you have filled the casserole dish, pour the verde sauce over and spread evenly. Crumble the remaining cojita over the top. Heat your oven to 400 degrees and bake for 10 minutes to heat through.