Enchiladas with Roasted Tomatillo Sauce

I’ve been promising for a while that i’d make my green enchilada sauce and it took a little nudge from some friends to get me in the kitchen and cooking up this favorite standby.

I was talking with friends last weekend and they mentioned that they had gotten a ton of tomatillos in their CSA (Commuity Supported Agriculture) box and they weren’t sure what to do with it.  I told them I had a great recipe for enchilada sauce.

Wandering the aisles of the farmers market the next morning, I saw some amazing-looking green heirloom tomatoes and some perfectly plump anaheim chillis and I figured it was a sign that I had to make my enchilada sauce.

This sauce is actually a recipe that my friends Samantha and Dave taught me when I went to visit them in Arizona.  Since then I have played around with the ingredients a bit, but I always keep to the basics.






I also had some zucchini I wanted to use up and the giant onions at the farmers market were going to be the icing on the cake.

So I whipped up the sauce on Saturday, then made the enchiladas on Sunday, but frankly it would be just as easy to do it all at once.  My timing was just all whacked for cooking this weekend.

Anyway, you start with about 1 lb of tomatillos (I usually get more, just in case some are bad you won’t have too few).  You want to peel off the paper skin and make sure there’s no mold inside.  They will be sticky.  You need to wash them.

I just threw the washed tomatillos in a 400 degree oven with my 2 beautiful heirloom tomatoes (but you can use any tomatoes you want, or omit altogether) tossed it in some oil and some kosher salt and let it roast away.






Note: make sure you roast in something with sides as a lot of the juices will seep out, but you want to keep all that deliciousness.

The blender always works best for me to make the sauce, but you can for sure use your food processor.  It just may be a little thicker.  Also be super careful when you put the tomatoes and tomatillos in the blender as it will be HOT.  Put the lid on the top and use a towel over that because believe me that stuff will burn you through any crack it can find.  And being burned is not fun.






I made the mistake of getting flour tortillas for the enchiladas, but they break down and get all gummy.  It’s still amazing and i’m eating it by the truck full, but the corn tortillas are going to be what you want to use in the enchiladas.  Don’t be like me.

Eat and enjoy (I know I did)!


Enchiladas with Roasted Tomatillo Sauce
Author: Rebecca
Prep time: 1 hour
Cook time: 1 hour
Total time: 2 hours
Serves: 4-8
  • For the Tomatillo Enchilada Sauce:
  • 1 1/2 lbs tomatillos, picked through for mold and cleaned
  • 2 tomatoes, green heirloom if you can find it, but any will do (or omit)
  • 3 green onions
  • 1 anaheim chili, de-seeded if you don’t want heat
  • 1 clove garlic
  • 1 tsp cumin
  • 1 tbsp brown sugar
  • Olive oil
  • Salt and pepper
  • For the Enchiladas:
  • 3 zucchini (or any meatier veggie)
  • 1 large onion
  • 1 clove garlic
  • 10 corn tortillas
  • 1 package Queso Fresco (or cotija or any mexican cheese you can find. You can also sub for all Monterey Jack)
  • 1/2 lb Monterey Jack cheese
  1. For the Tomatillo Enchilada Sauce:
  2. Preheat oven to 400 F
  3. Take a clean cookie sheet and put your clean tomatillos and tomatoes on it.
  4. Toss on some oil and mix so the veggies are just slightly coated. Add in some salt as well and toss again.
  5. Throw veggies in the oven and let roast until brown, about 20 minutes. You may need to take of some littler pieces so they don’t burn.
  6. While that’s roasting, de-seed your anaheim pepper and throw it in a blender along with a clove of garlic and the green onions.
  7. Once the tomatillos and tomatoes have come out of the oven and cooled a bit, throw in all that goodness along with all the juices that have made a run for it in the pan.
  8. Put the lid on and use a towel to hold the lid in place. Blend that sucker until everything is liquified and smooth.
  9. In a medium pot over medium heat, put in a little olive oil and the contents of the blender and let it come to a slow simmer.
  10. Add in your cumin and a pinch of salt. Stir.
  11. Add in your brown sugar and stir again. Let all these flavors meld, then taste to see if you need to add a little more salt or sugar (if it’s too acidic you may need more sugar).
  12. You can store in an airtight container in the fridge, or freeze. Or use right away in the enchiladas.
  13. For the Enchiladas:
  14. Preheat your oven to 350 F
  15. Dice up the onion and throw it into a large saucepan over medium-high heat with some olive oil.
  16. While that’s cooking, slice up your zucchini (I keep the skin on and just wash and dry it) and throw it in as well.
  17. Let the veggies all cook together and get brown.
  18. While those are cooking away, shred your monterey jack cheese and put about half in a medium bowl.
  19. Crumble about half your queso fresco and put in the bowl as well.
  20. When you’re about 2 minutes from taking the veggies off the stove dice up your garlic and throw it in for a minute.
  21. Take the veggies off the stove and throw into the medium bowl with the cheese. It will instantly melt and be delicious. Try not to eat the whole thing.
  22. Take your 9×13 casserole dish and place a thick layer of sauce on the bottom.
  23. Turn the stove down to very low and throw the pan back on.
  24. Throw a corn tortilla in the pan and let it warm up so it doesn’t break when you roll it.
  25. Take the tortilla out of the pan and spoon in some filling. You can fill it pretty good, it will come out the sides but still be in the dish so that’s ok.
  26. Roll it up and place it seam-side down in the casserole dish. Repeat until there’s no room left (I was able to make 8).
  27. Pour the remainder of the sauce over the top of the rolls, making sure every inch is covered with sauce.
  28. Sprinkle the remainder of the cheese evenly over the top, and some chopped green onions if you feel like it.
  29. Cover loosely with foil and bake 30 minutes. Remove foil and bake and additional 10-15 min or until top is golden brown.

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