Thursday, September 23, 2010

Enchiladas with Tomatillo-Sour Cream Sauce

For Sauce:
About 2 c. tomatillos, cleaned and quartered
3 cloves garlic, peeled
1/2 c. sour cream
1/4 c. milk
1 small jalapeno, seeded (optional)
1 small egg
1 T. flour
salt to taste (about 1/2 tsp)

Blend all ingredients until smooth. Set aside.

For Filling:
1 bottle black beans, drained and rinsed
About 1 1/2 c. diced cooked potatoes (or rice)
1 c. shredded mexican blend or queso cheese
1/2 tsp. cumin

Mix all ingredients in a bowl, and add about 1/3 of the sauce, or just enough to moisten.

To make enchiladas:
Pour about half of the remaining sauce into the bottom of a 9x13 pan. Spoon about 1/2-3/4 c. filling into soft tortilla shells, and roll them tightly. Place them in the pan and pour the remaining sauce over them. Sprinkle with 1/2 c. additional cheese. Cover tightly with foil and bake at 300 until filling is hot and sauce has thickened, about 45 minutes. Remove foil for the last 10-15 minutes to allow cheese to brown on top.


  1. This looks really good. I'll have to try it sometime soon. I actually just bought some tomatillos yesterday to make my tomatillo dressing ... we'll have to compare recipes some time. Mine doesn't have an egg in it. Off the top, I remember it having buttermilk, a packet of ranch dressing mix, some lime, green onion ... can't remember what else.

  2. Ooooh, that sounds tasty. I like the egg in the enchiladas so that it bakes up a little thicker - I wouldn't use this sauce one for salad or anything. I'd love that recipe when you get a chance!