Enchiladas with Tomatillo Sauce

Difficulty:
1/5

Ease of preparation rating: Easy.

Yield:  6 servings.

Ingredients:

1/4 cup (60 ml) lard, divided

1 small white onion, chopped

2 cloves garlic, chopped

4 dried Serrano chilies, chopped

5 green tomatillos, chopped

1/2 cup (120 ml) chicken stock

6 corn tortillas, fresh

2 cups (470 ml) refried beans, warm

1/2 cup (120 ml) crumbled queso anejo

Salt

 

Method:

Preheat oven to 350 F (175 C).

To make the tomatillo sauce, heat half of the lard in a skillet over medium-high heat.

Stir in onions and garlic, and cook for three to four minutes, stirring occasionally, until onions start to soften.

Add serrano chilies and tomatillos and continue cooking for three to four minutes.

Stir in chicken stock and bring to a simmer. Continue simmering until mixture reduces by about half, 35-40 minutes.

Season with salt and transfer mixture to a blender.

Blend the sauce until chunky. Reserve sauce for later use.

In a clean skillet, heat remaining lard over medium-high heat.

Toast the tortilla shells one at a time until golden and slightly crisp.

Spoon warm refried beans over half of each tortilla, fold the tortilla in half, with the beans on the inside and transfer to a baking dish. Repeat to use all the beans and tortillas.

Top the filled tortillas with tomatillo sauce and crumbled queso Cotija.

Place in the oven and bake for five minutes or until the cheese turns brown.

Remove from the oven and serve warm.