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- 2 large tomatillos, husked
- 1/2 medium onion, cut into thin wedges
- 2 fresh jalapeno chile peppers
- 2 cloves garlic
- 1 14 1/2 ounce can fire-roasted tomatoes, undrained
- 3/4 cup fresh cilantro sprigs, packed
- 1 cup Mexican crema or sour cream
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup cheese (your choice), shredded
1. Preheat broiler. On a large baking sheet, place tomatillos, onion, chile peppers, and garlic. Broil 3 inches from the heat for about 14 minutes or until peppers are tender and pepper skins have black spots and blisters, turning once during broiling.
2. Cool slightly. With gloved hands, use a paring knife to peel as much skin from the peppers as possible;* halve and seed peppers. Core tomatillos.
3. In a blender, combine roasted vegetables, canned tomatoes, and cilantro. Cover and blend until smooth. Add 1Mexican crema or sour cream, all-purpose flour, and salt. Cover and blend briefly until smooth.
4. Spread about 1/2 cup of the sauce in a 3-quart rectangular baking dish. Add the filled enchiladas and top with the remaining sauce. Sprinkle with desired cheese and bake, uncovered, as directed. Makes 8 servings.
- Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.