Potato Enchiladas with Green Chile Tomatillo Sauce
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
1 1/2 lbs tomatillos
2 small yellow onions, divided
4 cloves garlic, peeled
1 or 2 green New Mexico or Anaheim chiles
3 cups of water, vegetable or chicken stock
1/2 lime, juiced
1 teaspoon ground cumin
1 tsp Mexican oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil
1 Tbs butter
3 cups leftover mashed potatoes
1 1/2 cup grated white cheddar cheese
1/2 cup sour cream (more for garnish)
2 to 3 Tbsp milk, if necessary
1/2 cup salsa
Clean tomatillos and remove husks and stems. Remove stems and seeds from chile. Toss tomatillos, chile, and 1 onion (cut into quarters) in 2 Tbsp of vegetable oil and roast in the oven for 450 degrees until the skins are charred and can be easily removed from the tomatillo and chile, about 10 to 15 minutes. Turn half way through cooking.
Remove the charred skins from the tomatillos, chile and onion. Place in a blender in batches with some of the water or stock and blend until smooth. Pour into a saute pan and add cumin, mexican oregano, and salt and pepper, add 1 Tbs oil and 1 Tbs butter to a saute pan and heat over the medium high heat. Dice 1 onion and slowly caramelize in oil and butter until dark golden brown.
Mix the caramelized onion and sour cream into the leftover mashed potatoes. Add a little milk to loosen the mixture, if necessary.
Wipe out the saute pan. Add about 1/2 inch of vegetable oil and heat over medium heat. When the oil is hot enough to form little bubbles when edge of a corn tortilla is dipped in the oil, saute the corn tortillas in the oil one at a time until soft, only 2 to 3 seconds per side.
While the tortillas are hot, spoon some of the mixture into a tortilla, top with shredded cheese and roll into an enchilada. Secure with a toothpick and place in a casserole dish or place in the casserole dish seam side down. Repeat with all tortillas.
Pour green chile tomatillo sauce over enchiladas and bake at 350 degrees until the potatoes are hot. Garnish with sour cream, salsa, and cilantro.