Tomatillo Enchiladas

I love making these enchiladas. They’re tangy, cheesy and delicious! It’s easy to eat too much of these fabulous enchiladas!


  • 1 tbs chili powder
  • 1 tsp garlic powder
  • 2 tsp cayenne pepper
  • 2 tsp smoked paprika
  • 1 lb. ground sirloin
  • 6-12 tomatillos
  • 1 white onion
  • 1 jalapeno
  • 4 cloves of garlic
  • cilantro (optional)
  • 2 cups smoked cheddar cheese (grated)
  • 2 cups mozzarella cheese (grated)
  • 12 corn tortillas
  1. heat oven to 350 degrees. in a small bowl mix together spices. heat a large pan over medium high heat, drizzle with a little oil and mix in spices. add ground sirloin, season with salt & pepper and brown meat. turn heat down to low and let meat simmer until ready to assemble enchiladas.
  2. Tomatillo Sauce: remove husks from tomatillos and place in a large pot. cover with water. toss in whole jalapeno and bring to a slow boil. cook for about 15-20 minutes.
  3. drain water form tomatillos and place them in food processor. chop top off jalapeno and place in food processor. add white onion, garlic and cilantro to food processor and puree. (do in batches if food processor is small). pour back into pot or a bowl and set aside.                    
  4. Tortillas: heat a skillet up over medium heat, drizzle with a little oil, spread tortillas out on skillet, (mine held 2 at a time), and heat until tortillas are soft flipping once. add more oil after every few batches.
  5. set up an assembly line and start building your enchiladas. spread a little tomatillo sauce on bottom of baking pan. lightly spread tomatillo sauce around tortilla. spoon meat down tortilla and then roll tortilla. place in baking dish with the seem of tortilla down. repeat until pan is full.               
  6. cover with tomatillo sauce and top with cheese. bake in oven for about 25 minutes or until cheese is golden and bubbly.


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