Cheese Enchiladas with Roasted Tomatillo Sauce

The following recipe was loosely adapted from the Mexican Menus installment of the 1984 Time-Life cookbook series Great Meals in Minutes. Expect ironic chuckles cracking open any of these books; while inspired and inventive the majority of recipes are equally laborious and complicated, often to the point of labyrinthine surreality. Cafe Drake HRV simplified then reconstructed the following, adding and removing  ingredients based on what was handy in our fridge and pantry. Nonetheless, these enchiladas turned out soooo well they merit a dedicated trip to the supermarket should tomatilloes, cottage cheese etc not be sitting on your refrigerator shelves.

Simplifying begins with the sauce. Roughly chop 8-12 tomatilloes (use 12 only if the fruits are quite small), 1 small red onion, 4 cloves of garlic, 1 green bell pepper and 2-3 serrano (or fresh jalapeno) chilies. Toss on a large baking sheet with 1 T. vegetable oil, 1 t. dried oregano, 1 t. ground cumin and salt and black pepper to taste. Roast in a 400 degree F. oven for about 20 minutes, at least until the tomatilloes begin falling apart. Don't forget to stir the pan contents - or just give it a few shakes - while roasting. Place all in a blender along with 1 T. sugar, a large handful of chopped cilantro and just under 1/2 cup of rich vegetable or chicken stock. Water can be used as a substitute but why on earth don't you keep stock in the freezer or in cans on your pantry shelves?? Blend well then taste for seasoning. Let's make sure this tart sauce is salty enough. Set aside.

In a small bowl mix 1 cup cottage cheese (or farmer's cheese) with 1/3 cup plain yogurt ( Greek is best but sour cream also fine here), a small handful of minced cilantro and 1/2 cup of the prepared tomatillo sauce.

Warm a few (6-10, depending on size) corn tortillas in your preferred method and place 2 T. of the cheese mixture in each, rolling the sides to create enchilada shapes. If possible try tucking the ends envelope style to prevent "filling spillage". Did we just make up that term?

Lightly coat the bottom of a baking dish with some more of the tomatillo sauce, then place the rolled and stuffed enchiladas on top. Fit as many snugly into the dish as possible. Now pour the remaining sauce over the top, spreading with the back of a spoon to cover evenly. Cover the dish with aluminum foil and bake in a preheated 400 degree F. oven for 15 minutes. Remove the pan from oven, discard (or recycle/reuse/upcycle) foil, cover tortillas and sauce with 1 cup shredded sharp Cheddar cheese and bake again, uncovered, for 5 minutes or until cheese is melted.

Although delicious on the tongue, the enchiladas don't leave the oven visually appealing. Get busy - and creative - with garnishes and attractive side dishes! Diced radishes and apples, sliced red onions, micro-greens, sprouts are all good choices.

Cafe Drake HRV opted for the simple route and just draped out scrumptious, salty and tart cheese enchiladas over yellow rice and chickpeas, topped with onion relish and sided by a salad of romaine, carrots and radishes.

Con Mucho Gusto!!