Creamy Tomatillo Sauce

The addition of heavy cream or crème fraîche qualifies enchiladas made with this sauce as enchiladas suizas (Swiss-style enchiladas).

• 1 lb. fresh tomatillos, husks and stems removed, rinsed
• 2 or 3 fresh serrano chiles, cored and seeded, or 1 canned chipotle pepper, seeded
• 4 slices white onion, each 1/4 inch thick
• 3 cloves garlic
• 2 Tbs. chopped fresh cilantro
• 2 Tbs. vegetable oil
• 3 cups chicken broth
• 3/4 cup crème fraîche or heavy cream
• 3/4 tsp. salt; more to taste

Position a rack as close to the broiler as possible and heat the broiler. Arrange the tomatillos, fresh chiles (if using), onion slices, and garlic in a small, shallow baking pan. Broil, turning to ensure even cooking, until the tomatillos are soft and slightly blackened, about 10 minutes. Transfer the broiled ingredients to a blender and add the cilantro (if you’re using a canned chipotle, add it now, too). Blend until smooth.

Heat the oil in a medium saucepan over medium-high heat. Add the tomatillo mixture and cook, stirring, for 2 to 3 minutes. Add 2 cups of the broth and simmer until the sauce is thick enough to coat the back of a spoon, about 20 minutes. Taste the sauce. It should be a little tart, but it shouldn’t make your mouth pucker. If it’s too tart, add more broth and simmer until the sauce thickens again. Remove from the heat and whisk in the crème fraîche or heavy cream and the salt. Let cool slightly before making the enchiladas.

Creamy Tomatillo Sauce

The addition of heavy cream or crème fraîche qualifies enchiladas made with this sauce as enchiladas suizas (Swiss-style enchiladas).

• 1 lb. fresh tomatillos, husks and stems removed, rinsed
• 2 or 3 fresh serrano chiles, cored and seeded, or 1 canned chipotle pepper, seeded
• 4 slices white onion, each 1/4 inch thick
• 3 cloves garlic
• 2 Tbs. chopped fresh cilantro
• 2 Tbs. vegetable oil
• 3 cups chicken broth
• 3/4 cup crème fraîche or heavy cream
• 3/4 tsp. salt; more to taste

Position a rack as close to the broiler as possible and heat the broiler. Arrange the tomatillos, fresh chiles (if using), onion slices, and garlic in a small, shallow baking pan. Broil, turning to ensure even cooking, until the tomatillos are soft and slightly blackened, about 10 minutes. Transfer the broiled ingredients to a blender and add the cilantro (if you’re using a canned chipotle, add it now, too). Blend until smooth.

Heat the oil in a medium saucepan over medium-high heat. Add the tomatillo mixture and cook, stirring, for 2 to 3 minutes. Add 2 cups of the broth and simmer until the sauce is thick enough to coat the back of a spoon, about 20 minutes. Taste the sauce. It should be a little tart, but it shouldn’t make your mouth pucker. If it’s too tart, add more broth and simmer until the sauce thickens again. Remove from the heat and whisk in the crème fraîche or heavy cream and the salt. Let cool slightly before making the enchiladas.

Quick Beef Enchiladas with Salsa Verde

You don't have to sacrifice authenticity for speed with these quick and flavorful enchiladas. And an easy, homemade salsa verde adds a tangy kick to this hearty dish. 

• Kosher salt
• 1 lb. tomatillos (about 15 medium), husked and rinsed
• 3 jalapeños, stemmed and halved lengthwise (seeded, if you like)
• 1 large yellow onion, half cut into 4 wedges, half chopped
• 2/3 cup roughly chopped fresh cilantro
• 1-1/2 Tbs. canola oil
• 1 lb. lean ground beef
• 2 tsp. ground cumin
• Freshly ground black pepper
• 8 6-inch corn tortillas
• 1-1/2 cups shredded Monterey Jack cheese

Bring a medium pot of salted water to a boil. Add the tomatillos, jalapeños, and onion wedges; cover and simmer until tender, about 10 minutes. Drain well and transfer to a blender along with 1/3 cup of the cilantro. Purée until just slightly chunky and season to taste with salt.

Meanwhile, heat 1 Tbs. of the oil in a large skillet over medium-high heat. Add the beef, chopped onion, cumin, 1 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally to break up the meat, until cooked through, about 5 minutes. Stir 1/2 cup of the salsa verde into the beef.

Position a rack about 6 inches from the broiler and heat the broiler to high. Grease a 9x13-inch metal or ceramic baking dish with the remaining 1/2 Tbs. oil.

Wrap the tortillas in a few slightly damp paper towels and microwave on high until warm, 30 to 45 seconds. Working with one tortilla at a time, spoon some of the beef mixture down the center of the tortilla and sprinkle with 1 Tbs. of the cheese. Roll up snugly and transfer to the prepared baking dish, seam side down. Repeat with the remaining tortillas and beef mixture. Pour the remaining salsa verde over the enchiladas and sprinkle with the remaining cheese. Broil until golden brown and bubbly, 3 to 5 minutes. Garnish with the remaining cilantro and serve.

Tomatillo & Avocado Salsa

This salsa can be refrigerated in an airtight container for up to 2 days. It’s also tasty on pork tacos or with quesadillas.

• 1 medium tomatillo, husked, washed, and coarsely chopped
• 1 Tbs. thinly sliced scallion
• 1/2 tsp. chopped garlic
• 1/2 tsp. seeded and minced serrano chile; more to taste
• 1 large ripe avocado, pitted, peeled, and coarsely chopped
• Kosher salt and freshly ground black pepper

Put the tomatillo, scallion, garlic, and serrano chile in a food processor and whirl until finely chopped, about 15 seconds. Add the avocado and pulse until just combined. The salsa should be chunky. Season to taste with salt, pepper, and more chile.