I finally broke down over the weekend and made cheese enchiladas with homemade salsa verde. They were so good. Like, life altering good. My oldest son, who shares my adoration for Mexican food, loved them too. I had leftover salsa that is fantastic with tortilla chips. I think I'm going to be making more things like this from scratch from now on. It's so worth it! Not only does it taste better, but it's so much healthier using fresh ingredients rather than buying processed foods.
1 lb. tomatillos (about 15 medium), husked and rinsed
2 jalapeños, stemmed and halved lengthwise
1/2 of a large sweet onion, cut into wedges
1/3 cup roughly chopped fresh cilantro
8 6-inch corn tortillas
2 cups shredded queso chihuahua cheese
First, make the salsa verde. Bring a medium pot of salted water to a boil. Add the tomatillos, jalapeños, and onion wedges; cover and simmer until tender, about 10 minutes. Drain well and transfer to a blender along with the cilantro. Purée until smooth and season to taste with salt. It should look something like this...
Pour some salsa onto the bottom of a 9x13 inch pan and spread around in a thin layer. Next, wrap the tortillas in a few slightly damp paper towels and microwave on high until warm, about 45 seconds. Working with one tortilla at a time, sprinkle a good helping of cheese onto each one and roll up tightly. Transfer each to the prepared baking dish, seam side down. Repeat with the remaining tortillas and cheese. Pour about a cup or so of the remaining salsa verde over the enchiladas and sprinkle with the remaining cheese. Bake at 350 degrees for about 20 minutes, until heated through and the cheese is melted. Garnish with additional cilantro and chopped onions, if desired.
Recipe adapted from Fine Cooking