Enchiladas Verdes. These are a classic at Casa Del Tooth. It's super easy to make a huge batch and freeze the extras for an "I have to work until 10pm" weeknight dinner. You can make these vegetarian but I like to fill them with a combination of shredded chicken and black beans. The sauce is the only really important part - anything will taste good with it.
Umami Tooth's Salsa Verde for Enchiladas:
(will cover approximately four 8x8 pans of enchiladas)
2 lbs. tomatillos
1 small bunch cilantro
1 large yellow onion
2 large cloves garlic
1 large Jalapeno
1 cup chicken or vegetable broth
Salt to taste
De-husk the tomatillos and wash well. Roast them on an oiled baking sheet in a 400 degree oven until collapsed and charred in some spots - about 45 minutes OR throw them on a hot grill until they are softened and charred here and there. Make sure to save any tomatillo juice that accumulates.
Coursely chop the onion, garlic, jalapeno and cilantro, including the cilantro stems.
Put all ingredients except salt and broth into a blender and blend on high. Slowly add the chicken stock until you have a thick puree. Add salt to taste.
