Ingredients:
1 dozen 6-inch corn tortillas, best quality or 1 dozen homemade corn tortillas
1/4 cup vegetable oil
12 ounces gourmet monterey jack cheese, grated
6 ounces gourmet sharp white cheddar cheese, grated
1/2 cup creme fraiche (NOT canned) or 1/2 cup Mexican crema ( NOT canned)
1 lb tomatillos, husked, rinsed and stems removed
2 garlic cloves, peeled
1 serrano chilies or 1 milder chilies, such as Anaheim
1/4 cup white onions, coarsely chopped
1/4 cup fresh stock
1 tablespoon fresh lime juice
1/2 teaspoon salt
fresh cilantro
lime slices
Directions:
NOTE: To all residents of the Pacific Northwest. The original recipe specified Willamettte Valley Cheese Company’s Eola Jack, Rogue Creamery’s Raw Milk Sharp, and Bellwether brand creme fraiche. Substitute accordingly.
Preheat oven to 375 degrees. Have all your ingredients, cooking utensils and sauce pans ready for the enchilada preparation.
Sauce: Place the whole tomatilllos, garlic, and chilis in sauce pan. Cover the tomatillos with water and bring to boil. Reduce heat and cook 5 minutes. Remove half of the cooking liquid and set aside. Drain the rest. Put the boiled ingredients, including the reserved cooking liquid, the onion, fresh stock, lime juice and salt in a blender. Blend the mixture until smooth and adjust seasoning if necessary. Set aside.
Enchiladas: Grease a 13″ x 9″ ovenproof baking dish.
Place 1 cup of the tomatillo salsa in a shallow bowl. Heat oil in a saute pan until hot. Quickly cook one tortilla at a time until softened, about 10 to 15 seconds. Place each softened tortilla in the bowl with the salsa to lightly coat each side. Place tortillas on a large cookie sheet until ready to fill with cheese. Repeat process until all the tortillas are cooked and sauced.
Spoon 1/4 cup of the Monterey Jack cheese down the center of each prepared tortilla, roll up, seam side down and place in baking dish. Repeat. Once all the tortillas are filled, pour the remaining sauce over the enchiladas. Top with the grated sharp cheddar. Cover the baking dish with foil, and bake the enchiladas for 20 minutes. Remove the foil and bake another 5 minutes. Drizzle the enchiladas with creme fraiche. Garnish with lime slices and fresh cilantro sprigs.
Servings: 4-6
Time preparation: 45 min.
Time total: 75 min.