Ingredients
- 3 garlic cloves, peeled
Fresh hot green chiles to taste (I like 2 serranos or 1 jalapeño), stemmed and quartered
1 1/2 pounds (10 to 12 medium) tomatillos, husked, rinsed, and cut into quarters
I cup (loosely packed) roughly chopped cilantro, plus a few extra sprigs for garnish
3 tablespoons vegetable oil, olive oil, or bacon drippings (divided use), plus some for the tortillas
2 cups vegetable broth
8 ounces mushrooms (button, oyster, or shiitake are good), stemmed and sliced
1 large red onion, thinly sliced
10 ounces (about 10 cups) spinach, stems removed
12 corn tortillas, preferably store-bought
1/2 teaspoon sugar (optional)
1 Turn on the oven to 350°F. With a food processor or blender running, drop in the garlic and chiles one piece at a time and finely chop before adding the next piece. Add the tomatillos and cilantro; process until smooth.
2 Heat 1 1/2 tablespoons of the oil or bacon drippings in a medium (3-quart) saucepan over medium-high. Add the puree and cook, stirring nearly constantly, until the mixture is the consistency of thick tomato sauce, about 7 minutes. (The more you cook down this base, the richer and sweeter the sauce will be.) Add the chicken broth and simmer over medium heat to blend the flavors, about 10 minutes.
3 While the sauce is simmering, heat 1H tablespoons oil or bacon drippings in a very large (12-inch) skillet over medium-high. Add the mushrooms and cook, stirring nearly constantly, for a couple of minutes, until they begin to brown. Add about three-quarters of the onion (reserve the rest for garnish) and continue cooking, stirring frequently, for another minute or two, until the onion looks translucent. Add the spinach and optional chicken or ham and cook, stirring constantly, for a minute or so, until the spinach is wilted. Season with salt, usually a scant teaspoon. Cover to keep warm.
4 Lay out the tortillas on a baking sheet and spray or brush lightly on both sides with oil or bacon drippings, then stack them in twos. Slide the tortillas into the oven and bake just long enough to make them soft and pliable, about 3 minutes. Remove from the oven and stack them in a single pile; cover with a kitchen towel to keep warm.
5 Stir the crema (or its stand-in) into the sauce. Taste and season with salt, usually about 1 teaspoon (add the sugar if the sauce seems quite tart to you). Holding a tortilla by one edge, dip most of it into the sauce, then lay it on a plate. Spoon a heaping 2 tablespoons filling down the center, roll up and lay seam-side down on a dinner plate. Repeat with 2 more tortillas, arranging them on the same plate. Douse the enchiladas with about G cup of the warm sauce, sprinkle with a quarter of the crumbled cheese and garnish with some of the reserved onion and cilantro sprigs. Assemble the rest of the servings, and carry right to the table.
You can simplify this recipe in two ways. First, you can skip the vegetable filling and use only shredded cooked chicken (y0u'll need about 2 cups: about half of a large rotisserie chicken). And, second, you can use store-bought tomatillo salsa (you'll need about 4 cups): Blend it until smooth, then transfer to a saucepan and bring it to a boil. Add the crema and check the seasonings (it will likely be quite spicy and tangy, so you may want to add extra crema and/or sugar)
Description
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