I think everyone should know how to pull together at least one recipe. You can bring it out on a bad day, to feed friends, or to impress a date. This is definitely one of those recipes. I threw it together in under half an hour then it simmered in the oven for another twenty minutes.

Yummy, easy, and quite impressive if I do say myself. I offer you this: Roasted Tomatillo Enchiladas. You’ve seen tomatillos, those funny tomato looking things with the husks on ‘em. They have a wonderful fresh taste and are great in everything from salsas to enchiladas, which brings me to today’s recipe! There’s also some queso fresco tossed in there making this a great recipe to try some ingredients that may be new to you in a very easy and tasty way.

Roasted Tomatillo Enchiladas

1.25 lbs fresh tomatillos

1/2 bunch cilantro

4 cloves garlic

1 small white onion

1 serrano pepper

at least 10 white corn tortillas cut into quarters

1 cup Mexican blend cheese, white

4 oz queso fresco

4 oz light sour cream

1 small chicken breast, cooked and shredded

1 medium avocado, sliced (optional)

Olive oil

Preheat your broiler. While this is going on peel, wash, and quarter your tomatillos. Wash and cut your serrano pepper into quarters and cut your onion into quarters as well. Peel four cloves of garlic.

Arrange everything on a lined cookie sheet that is prepped with nonstick. Break up the onions a little bit. Drizzle a little olive oil over the top of the vegetables then sprinkle with about  a teaspoon of salt.

Pop these under the broiler to toast for a few minutes. Keep an eye on the garlic, you don’t want that to burn. Nice char on other veggies will add flavor, but on the garlic not so much. Pull the garlic once it is golden, letting the rest roast for about 8 minutes

Once your veggies are nice and toasty scrape them off of the sheet and add them to a blender or food processor along with the cilantro and blend until smooth. Add sour cream and blend until smooth.

De-stick or line a casserole dish with foil, I used a 10.5 x 7 inch rectangle. Arrange a single layer of tortilla quarters and spread with the sauce, about 1/4 to 1/2 cup. Sprinkle on some queso fresco, cheese blend, some shredded chicken, and some avocado slices, add more tortillas and repeat the process. Squish down the layers if you want to make it more dense.

I will warn you, I went super duper light on the cheese and it would be delicious with double what’s listed.

Once all your layers are complete (I had four) top with the remaining cheese and pop in the oven for 2o minutes, till heated through.

Bonus points: Turn on the broiler at the end to give the enchilada casserole a crunchy topping.

Cut and serve!

Look at that, you’ve made a delicious and fresh meal that’s ready to impress a crowd…or arm yourself with some tasty leftovers.

Happy Eating!

Rebeca