Tomatillo Chile Enchiladas

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.

Veggies and beans
Before the oven

Tomatillo Chile Enchiladas

Yield: 4 Servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients

Tomatillo Chile Salsa

3/4 pound tomatillos, husked

3/4 white onion, peeled and quartered

4 garlic cloves

2 jalapeños

2 tbsp olive oil

1 tsp salt

2 tsp ground cumin

1/2 cup cilantro leaves

1/2 lime, juiced

Enchiladas

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

  1. Preheat oven to 400°F.
  2. 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.
  3. Reduce oven temperature to 350°F.
  4. 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.
  5. 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.
  6. Assemble remaining tortillas. Spread remaining salsa over rolled tortillas and sprinkle cheese on top.
  7. Bake uncovered for 20 minutes, until enchiladas are cooked through and the cheese is melted. Remove from oven and serve.

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