Green Chile and Cheese Enchiladas

Kyle loves enchiladas.  It's what he orders 93% of the time when we head out to a Mexican restaurant.  Living in South Texas means that everywhere you go there are the most amazing authentic Mexican restaurants; be it a food truck, a taqueria, an upscale eatery and even fast food restaurants!  I can't compete with any of the local enchiladas here, but he will concur that these fall a close second.  And, the best part about these enchiladas are that they taste just as good for desayuno the next day!  That is, if there are any left over.  

Green Chile Enchiladas


12-20 corn tortillas
4-6 anaheim peppers
vegetable oil
1 lb. monterray jack cheese
sour cream
shredded iceberg lettuce
cider vinegar

1.5 lbs. tomatillos
4 garlic cloves
3 jalapenos
1 lime
1/4 teaspoon cumin
1/4 cup cilantro
vegetable oil


  • remove the outer husks from the tomatillos and rinse well (they will be sticky) and cut in half and place seed side down on a sheet pan with foil-add the jalapenos and garlic and place under the broiler for about 7 minutes-remove and let everything cool
  • cut open the jalapenos and remove stems and seeds
  • place all the ingredients in a blender, meanwhile heat up a pan over medium high heat and add a tablespoon of the oil, once salsa is blended pour into the pan and cook for about 7 minutes stirring frequently
  • this salsa can be stored in the refrigerator, served with chips, tacos etc
  • roast the chiles in the oven under the broiler until they are blackened on all sides, place them in a bowl and cover the bowl with foil or a towel for a few minutes so that the skin will easily peel off
  • remove skin and cut open the peppers and remove the stem and the some seeds (I like spicy food so I do keep some seeds) and cut them into long strips
  • preheat the oven to 375
  • heat up some veggie oil in a pan over medium high heat and then put a tortilla in and let cook for about 2 minutes on each side and then place on a paper towel and then place a paper towel on top of that and keep stacking the cooked tortillas with paper towels in between
  • in a 9x13 pan spread some of the salsa on the bottom of the pan
  • take a tortilla put some of the cheese on it and place a pepper slice or two and roll and place in the pan, do this until you run out of room
  • pour the rest of the salsa on top of the rolled up tortillas and cover down the middle with the remaining cheese
  • bake for 15 minutes
  • mix some sour cream with a little bit of water and pour over top and add cilantro for garnish
  • (we also take shredded iceberg lettuce and sprinkle it with cider vinegar and salt and serve that on the side and mix it all together to eat)