To fill these enchiladas you can use any combination of ingredients you wish.
Some things we like in enchiladas are, whole black or pinto beans, shredded cheese (cheddar, goat cheese, or caso fresco work well), sautéed chicken strips, chopped fresh cilantro, sautéed summer squash rounds and black olives. Have any or all of these ingredients ready in bowls to stuff the tortillas with.
-Make the tomatillo salsa recipe.
-Preheat oven to 375 degrees.
-Heat a small pat of butter or oil in a large frying pan.
-Fry corn tortillas about 12 in all; 3 or 4 at a time until barely browned on both sides, adding more butter or oil to the pan as needed. (Don’t let the tortillas get crispy.)
-When finished frying all of tortillas, cover the bottom of a medium sized casserole dish with a small ladle of the tomatillo salsa.
-Hold a tortilla in your hand, add about ¼ cup filling and roll the tortilla up.
-Place it in the casserole dish, seam side down. Repeat until all of the tortillas are filled.
-Spoon the rest of the salsa over top of the filled tortillas, sprinkle with cheese and bake for about ½ hour until the top is lightly browned and the cheese is melted.
-Serve with fresh lime slices.
-Take the skins off of 1 pound of tomatillos.
-Put the whole tomatillos in a saucepan and cover with water.
-Halve 1 medium sized onion.
-Roughly chop one half and reserve the other half.
-Add the chopped half onion to the pan, along with the following:
3 whole cloves of garlic
2 whole jalapenos
-Boil until tender, about 7-10 minutes.
-Drain out all but about 1 cup of water and then put the tomatillos etc. in a blender.
-Roughly chop ½ a bunch of cilantro and add it to the blender with ½ tsp sea salt.
-Carefully begin blending the mixture, starting slow so that the hot liquid doesn’t splash you.
-Puree until mostly smooth, about 30 seconds, and then put the salsa in a bowl.
-Finely chop the remaining onion half and another ½ bunch of cilantro and stir in.
-Taste for salt.