Whenever I ask my kids what they want for a birthday meal, or any meal for that matter, the answer I get most often is: enchiladas. I loved the Santa Fe Enchiladas we made a while back. The sauce was a little on the spicy side, and took a while to make, but worth every minute. This recipe calls for lots of tomatillos. Little, round, paper-like wrapped green things in the produce section of the grocery.
Beef Enchiladas with Roasted Tomatillo Sauce
- 1 small red onion halved
- 2 pounds tomatillos husked and rinsed
- 3 large anaheim peppers
- 1 Serrano chili pepper stemmed and seeded
- 1 cup of chicken broth
- 2 tablespoons sour cream optional
- kosher salt
- 16 corn tortillas
- 6 cups shredded chuck roast*
- 6 1/2 cups shredded cheese- jack mozzarella or cheddar/jack combo, divided
- 1 cup fresh cilantro chopped and divided
- 2 tablespoons of olive oil
- 3/4 crumbled queso fresco or crumbled feta
Preheat broiler. Slice half of onion into thin rings and set aside for garnish. Place the other onion half, tomatillos and chilies on a foil lined baking sheet. Broil until all of the vegetables are softened and slightly browned about 7-10 minutes, turn if needed.
Transfer the vegetables to a bowl, and chop with hand immersion blender, or transfer to a blender and blend in batches until smooth. Add chicken broth and sour cream, puree. Season with salt and a dash of sugar. Set aside.
Prepare 2- 9x13 pans for cooking. Spray both pans lightly with Pam, and put about 1/2 cup of the sauce mixture in each pan. Spread mixture around so it covers the bottom of the pan.
Stack the tortillas and wrap in a damp paper towel in microwave and heat just until warm and soft, about 1 minute. Keep covered.
Toss the meat with 4 cups of the grated cheese and 1/2 cup chopped cilantro. Place some of the meat mixture in the middle of a tortilla, roll up and place seam side down in the prepared 9x13 pan.
After filling all of the tortillas, brush with a little olive oil and broil until golden about 2-3 minutes. Pour the remaining sauce over the enchiladas and top with remaining cheese.
Reduce oven heat to 350 and bake for about 15-20 minutes. Garnish with sliced red onion, and queso or feta cheese and fresh cilantro. Serve with fruit salsa.
-This recipe makes 2 9x13 pans, and can easily be halved.
- I used a 3-4 lb roast. Early in the day, or the next time you cook a roast for dinner, throw in another one for an additional meal. Place roast in pan, fat side up (if not trimmed), season well. Add about 1/2 cup water (around the sides of the meat, not poured over the top), a whole sliced onion on top of the meat and cook low and slow
- in crock pot for about 8-10 hours or in a 275 oven in heavy dish covered with foil for about 8 hours. Remove from oven, discard any fat, shred or chop meat when cooled a bit. If making before day of use, cook then refrigerate, or freeze for later use. Save the broth from meat in a jar and freeze to make gravy or soup base.
-If making enchiladas ahead and baking later in the day, wait to cover the enchiladas with sauce until just before baking. Bring pan of enchiladas to room temperature, then proceed with broiling instructions. Cover with sauce and proceed with baking instructions. Otherwise, the enchiladas will absorb too much of the sauce before baking.
Fresh Peach Salsa
- 2 Peaches peeled, pitted and chopped
- 1/2 cup chopped cilantro
- 1/2 cup chopped red onion
- 1 avocado chopped, optional
- 2-3 tablespoons of fresh lime juice
- pinch sugar
Mix together all ingredients in bowl. Season to taste.