Name: Dinner Tonight: Stacked Green Enchiladas Recipe
Cook time: 30 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 3 garlic cloves, unpeeled; 1 pound tomatillos, husks removed and cut in half; 1 onion, quartered; 4 serrano chiles; 1/4 cup fresh cilantro, chopped; 1/2 teaspoon sugar; Salt; 2 tablespoons olive oil; 1 cup chicken broth; 2 tablespoons fresh lime juice; 12 corn tortillas; 6 ounces Chihuahua cheese or Monterrey Jack, shredded

Dinner Tonight: Stacked Green Enchiladas Recipe

I had my first green enchilada experience at a friend's house in Brooklyn. He was actually from New Mexico and used to make a huge batch every weekend for anyone who happened to stop by the apartment. But he made...

30 min total 30 min cook 1810 cal

Instructions

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1 Heat a large iron skillet over medium-high heat. Set a timer for 9 minutes. Add the onion quarters and cook, flipping after 4 minutes. With 6 minutes left on the timer, add the tomatillos and chilies. Flip both after 3 minutes. Add the garlic with 4 minutes left. When all are slightly blackened transfer to a food processor. Toss in the cilantro and sugar, and process until very smooth.
2 Clean out the iron skillet, then pour in the oil over medium-high heat. Carefully pour in the tomatillo mixture. Cook for 2 minutes or until it has thickened. Pour in the chicken broth and lime juice. Bring mixture to a boil, then reduce to a simmer. Cook for 10 minutes. Season with salt to taste.
3 Time to stack. Place a tortilla on a plate. Top with a little bit of sauce and sprinkling of cheese. Repeat process two more times. Place plate in a microwave and cook until cheese has melted, about a minute.