These take a little bit longer to make than my usual recipes but so worth the time! You can also make the sauce a few days in advanced if you know you will be crunched for time!
10 Anaheim chiles, tops cut
1-5 Serrano peppers, tops cut
30 tomatillo, peeled
1 large onion, cut into 1/4
4-6 garlic cloves
3 tablespoons oil
– Toss these together in large bowl.
– Place in parchment covered pan and roast at 400 degrees until skins are nice and chared! Do not walk away …. Stay close and watch carefully!
– Allow to cool for a few minutes and place everything in blender.
1/2 bunch of cilantro
1 teaspoon oregano
– Blend on high until nice and smooth. Set aside.
Heat a large skillet and add:
4 tablespoons oil
1 large onion, diced small
– Cook on low until the onions are soft and caramelized, please take your time and cook these low and slow…. It’s worth it. It’s what I call “putting love in your food” you will taste the difference … I promise!
1 pound of whatever ground meat you have … This recipe is delicious no matter what you use.
– Break it up and cook until meat is nice and browned but still soft.
1 whole bunch of kale, chopped finely
– Cook until the kale is soft and wilted.
– Set aside.
4-6 tablespoons oil
12 organic corn tortillas
– Start frying tortillas but only for a few seconds to soften up tortillas. Stack on plate as you go and allow to cool in order to handle.
3 cups Monterey Jack Cheese
– Place the green sauce in bowl .
– Spread a ladleful of sauce on bottom of casserole pan.
– Dip tortilla into sauce and spoon a couple spoonfuls of meat and onion mixture onto tortilla, sprinkle a little bit of cheese and roll.
– Repeat this process until you have used up all the tortillas and meat mixture.
– Spread 4 ladlefuls of sauce over the rolled enchiladas, sprinkle with the remaining cheese and cover with foil.
– Bake for 30 minutes in a 375 degree oven or until the cheese is gooey and melted !