50 minutes
Delicious enchiladas with a vibrant tomatillo sauce, spinach, and mushrooms.
Garlic Clove, finely chopped
each
Serrano Chiles, fresh, chopped
each
Jalapeño, fresh, chopped
each
Tomatillos, husked, quartered
0 lb
Cilantro, roughly chopped
cups
tablespoons
cups
Mushrooms, sliced
0 oz
Red Onion, thinly sliced
each
Spinach, de-stemmed
0 oz
Shredded Cooked Chicken, optional
cups
pinches
Corn Tortillas, lightly oiled
each
tablespoons
Sugar, optional
teaspoons
Queso Fresco, crumbled
cups
1. Make Tomatillo Sauce
Finely chop garlic cloves and chiles (serranos or jalapeño) in a food processor or blender. Add quartered tomatillos and roughly chopped cilantro. Puree until smooth.
2. Cook Tomatillo Puree
Pour oil into a medium saucepan over medium heat. Add the tomatillo puree and cook for about 7 minutes until thickened. Stir in chicken broth and let simmer for an additional 10 minutes.
3. Cook Mushroom and Spinach Mixture
Heat remaining oil in a large skillet. Sauté sliced mushrooms until browned, then add thinly sliced red onion until translucent. Add de-stemmed spinach, optional shredded cooked chicken or ham, and season with a pinch of salt. Cook until spinach wilts.
4. Prepare Corn Tortillas
Preheat oven to 350°F. Lightly oil corn tortillas and soften them in the oven on a baking sheet for about 3 minutes. Cover with a towel to keep warm.
5. Finalize Sauce and Assemble Enchiladas
Stir Mexican crema into the tomatillo sauce and season with salt. Optionally add sugar if needed. Dip each tortilla in the sauce, fill with the mushroom and spinach mixture, roll up, and place in a baking dish. Top with the remaining sauce and sprinkle with crumbled queso fresco.
When sautéing the spinach and mushrooms, do so in stages. Start by browning the mushrooms to draw out their moisture and develop a concentrated flavor. Ensure the pan is hot, and avoid overcrowding to achieve a good sear. Add spinach towards the end just to wilt it, retaining its vibrant color and fresh taste.
Look for bright green, firm tomatillos with the husk intact and well-attached. The fresher they are, the better your sauce will taste. Make sure to remove the husks and give them a good rinse to eliminate stickiness and any residual debris.
Before filling, heat the tortillas, so they become pliable and less likely to crack when rolling. A quick dip in hot oil or passing them through the sauce are traditional techniques that add flavor and help with flexibility.
Consider using a combination of cheeses for complexity. Cotija adds a salty edge, while Monterey Jack or a mild cheddar can lend creaminess. Ensure it’s grated finely for even melting.
Roasting the tomatillos, garlic, and any other aromatics like onions or peppers adds depth and complexity to the sauce. Roast them under a broiler until they develop a nice char, but watch that they don’t overcook and lose their bright acidity.
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