Enchiladas With Green Tomatillo-Cilantro Sauce and Black Beans


Do you know what you’re having for lunch next week? Yes, it’s Friday. BUT! If you make this on Sunday, you’ll have a week of delicious lunches ahead of you! In that spirit, we post this tomatillo enchilada recipe today. Let us know if you make it!

Geen Onions, Tomatillos and Lime
Geen Onions, Tomatillos and Lime

Take 2 pounds of tomatillos, pull off their husks, and rinse them. Cut them in half, and put them in a large sauce pan with ten smashed cloves of garlic, and 1 1/4 cups chicken broth. Bring it to a boil, cover, cut the heat, and simmer gently for ten minutes.

Sauteeing Up the Tomatillos, Garlic, and Chicken Stock
Sauteeing Up the Tomatillos, Garlic, and Chicken Stock

Chop 2 cups green onions, 2 cups cilantro, and a green chile (keep the seeds).

Chopped Cilantro, Chile and Green Onions
Chopped Cilantro, Chile and Green Onions

Once the tomatillo mixture is done boiling, put it plus the chopped items into a food processor and whirl until it’s a coarse puree (not liquified). Add salt and pepper.

Cuising It Up
Cuising It Up

In a 13x9x2 baking dish, lay down six corn tortillas, and layer on a can of black beans (or chicken or other cooked protein if you prefer). Lay a half pound of mozzarella, cut into strips, on top of that. Pour half the tomatillo sauce over that. Layer another round of tortillas, another can of black beans, another 1/2 pound of mozzarella, and the rest of the tomatillo sauce. Sprinkle with salt and pepper and toss in the oven. Bake at 450 until it bubbles. About 25 minutes.

Enchiladas, Ready to Bake
Enchiladas, Ready to Bake

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

8 thoughts on “Enchiladas With Green Tomatillo-Cilantro Sauce and Black Beans”

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