After picking up some tomatillos from a local Mexican grocery store, I was racking my brain to figure out what to make. Instantly enchiladas popped into my head and I pulled together this delicious recipe. This recipe is inspired by the Food Network’s recipe.
Tomatillo Chile Enchiladas
Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Tomatillo Chile Salsa
3/4 pound tomatillos, husked
3/4 white onion, peeled and quartered
4 garlic cloves
2 tbsp olive oil
1 tsp salt
2 tsp ground cumin
1/2 cup cilantro leaves
1/2 lime, juiced
2 tbsp olive oil
1 small white onion, peeled and diced
1.5 green or red bell peppers, diced
1/2 (15-ounce) can black beans, drained
3 cups Mexican-blend shredded cheese
8 soft taco sized flour tortillas
How to Make It
- Preheat oven to 400°F.
- For the salsa: On a baking tray, roast tomatillos, onion, garlic, and jalapeños with olive oil and salt for 15 minutes, then broil for 3 minutes until tomatillos are soft and darkened. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, cilantro, and lime juice and pulse mixture until well combined.
- Reduce oven temperature to 350°F.
- For the enchiladas: In a large skillet, heat oil over medium heat. Add diced bell pepper for 3 minutes, until slightly softened. Add diced onion to skillet and cook both until soft. Add beans and 1/3 of tomatillo chile salsa stir until combined.
- To assemble enchiladas, add 1/4 cup of bean-veggie mixture with 1/3 cup shredded cheese to the edge of the tortilla. Roll up tortilla and place in a 9 x 13-inch baking dish coated with the tomatillo chile salsa.
- Assemble remaining tortillas. Spread remaining salsa over rolled tortillas and sprinkle cheese on top.
- Bake uncovered for 20 minutes, until enchiladas are cooked through and the cheese is melted. Remove from oven and serve.