The practice of rolling tortillas around other food (the best way to eat everything) dates back to the ancient Mayans. Enchiladas originated in Mexico and are traditionally made with corn tortillas. The word "enchilada" literally means "spicy," and in Mexico both the sauce and the tortilla are not for the faint of heart. The sauce is made with several types of dry chilies, tomatoes, and spices, and the corn tortilla is dipped in the sauce before being grilled on a flat surface. The tortilla is then filled with meat (like chicken or carnitas), vegetables (like cabbage or beans), and more spicy sauce. Unlike the American conception of enchiladas - which is far milder, smothered in melted cheese, and swimming in red sauce - this Mexican street food is traditionally simpler in filling, crunchier in texture, and spicier in flavor. Basically, all around superior.
Growing up, I did not think I like enchiladas, because I despised the soggy texture and bland sauce. Too much mush for me. When I saw this recipe, though, I knew immediately that it would change my opinion of enchiladas forever. It did.
Though not entirely authentic with flour tortillas and a healthy amount of cheese topping, these tomatillo enchiladas have the crisp and spice of tradition. The green tomatillo sauce is a more flavorful and lighter alternative to the thick red paste typically found on enchiladas in America, and the simplicity of the filling allows each ingredient to shine. Quick to make and instantly gratifying, these have quickly become a family recipe. Keep reading for the full recipe.
