Roasted Tomatillo Enchiladas

rickbayless.com

Mike Parker

1 pound (about 8 medium) tomatillos, husked and rinsed

4 garlic cloves, unpeeled

1 or 2 fresh serrano chiles

1 small white onion, sliced ½ inch thick plus A few slices for garnish (divided use)

2 tablespoons vegetable oil, olive oil, bacon drippings or fresh-rendered pork lard

1 ½ cups chicken broth, vegetable broth or water

¼ cup chopped cilantro or parsley OR a large sprig of epazote

2 ¾ cups (12 ounces) cooked, coarsely shredded, boneless chicken, pork or beef (this is a good place for rotisserie chicken or leftover roasted or braised meats) OR 3 cups (12 ounces) shredded Mexican melting cheese (such as Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar OR 1 ½ cups (12 ounces) goat or dry-ish ricotta cheese

8 corn tortillas, preferably from a local tortillería

Dollops of Mexican crema, sour cream, crème fraiche or Greek-style yogurt thinned with a little milk OR A few tablespoons grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan OR A handful of shredded Mexican melting cheese (such as Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar —you can sprinkle it over the enchiladas before they go into the oven Dollops of Mexican crema, sour cream, crème fraiche or Greek-style yogurt thinned with a little milk OR A few tablespoons grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan OR A handful of shredded Mexican melting cheese (such as Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar -you can sprinkle it over the enchiladas before they go into the oven

A handful of cilantro leaves (if I have them)

Directions at rickbayless.com

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