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