Tomatillo-Sauced Enchiladas w/ Spinach & Mushrooms


3 cloves garlic, peeled
1 jalapeño or 2 serrano chiles, stemmed and quartered
10 to 12 medium tomatillos (about 1 1/2 pounds), husked, rinsed, and quartered
3/4 cup loosely packed chopped fresh cilantro, plus sprigs for garnish
3 tablespoons vegetable oil, olive oil, or bacon drippings, plus more for the tortillas
2 cups homemade or store-bought low-sodium chicken broth
8 ounces mushrooms, such as button, oyster, or shiitake, stems removed and sliced
1 large red onion, thinly sliced
10 ounces spinach (about 10 cups), stems removed
1 cup shredded cooked chicken or cubed ham (about 4 ounces), optional
Coarse salt
12 corn tortillas
3 tablespoons Mexican crema, sour cream, heavy cream, or crème fraîche
1/2 teaspoon sugar, optional
1 cup crumbled Mexican queso fresco (about 4 ounces) or other fresh cheese, such as feta or goat cheese

1. Preheat oven to 350°. With a food processor running, drop garlic cloves and chiles through feed tube one at a time, puréeing each piece before the next addition. Add tomatillos and cilantro; process until smooth.

2. Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add purée; cook, stirring constantly, until mixture has reduced to the consistency of a thick tomato sauce, about 7 minutes. Add chicken broth; reduce heat to medium and simmer for 10 minutes.

3. Meanwhile, heat remaining 1 1/2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring constantly, until they begin to brown. Add three-quarters of the onion, reserving the rest for garnish; cook, stirring frequently, until onion is translucent, 1 to 2 minutes. Add spinach and chicken, if using; cook, stirring constantly, until spinach is wilted, about 1 minute. Season with salt. Cover to keep warm; set aside.

4. Lay tortillas on a clean work surface. Spray or brush lightly on both sides with oil; stack in twos and transfer to a parchment paper-lined baking sheet. Bake until tortillas are soft and pliable, about 3 minutes. Stack tortillas in a single pile; cover with a clean kitchen towel to keep warm.

5. Stir crema into sauce; season with salt. Taste sauce; if too tart, add sugar, if desired. Holding tortilla by one edge, dip into sauce, and then lay it on a plate. Spoon a heaping 2 tablespoons filling down the center, roll it up, and lay seam-side down on a dinner plate. Repeat with 2 more tortillas. Top enchiladas with about 1/4 cup of the tomatillo sauce, sprinkle with 2 tablespoons cheese, and garnish with reserved onion and cilantro. Assemble remaining enchiladas, 3 to a plate; serve immediately.

Recipe from Mexican Everyday by Rick Bayless

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