Do you need an irresistible, very adaptable snack or easy supper at the cottage? Enchiladas are corn or wheat tortillas stuffed with beef, chicken, or pork—first grilled or braised, then shredded. And that chili you served the other night? It makes an easy filling too.
- 2 tbsp vegetable oil (30 ml)
- 3 lbs pork shoulder, trimmed and cut into 1 1/2
- Salt and freshly ground pepper
- 1 large white onion, peeled and cut into wedges
- 2 cloves garlic, unpeeled
- 1/2 tsp cumin seeds (2 ml)
- 4 to 6 sprigs fresh coriander, plus extra for garnish
- 1 bay leaf
- Water or chicken stock
- 1 lb tomatillos, about 8 (500 g) (see Tip)
- 2 jalapeno chiles
- 2 poblano chiles
- Juice of 1 fresh lime
1. Preheat oven to 375°F (190°C). Lightly oil an 11″ x 7″ (28 cm x 18 cm) baking dish and spread about half of salsa verde (tomatillo mixture from Chicken in Salsa Verde recipe above) on bottom of dish.
2. In a skillet, heat oil over medium heat. Fry tortillas, one at a time, until soft and warm, about 10 seconds per side. Or set tortillas on cookie sheets in 375°F (190°C) oven for a few minutes, until warm and soft.
3. Lay tortillas on work counter, spread each with chicken, and sprinkle about half of cheese and coriander overtop (see Tip, below). Roll up and place seam-side down in dish. Layer remaining salsa, cheese, and coriander overtop. Bake until heated through and cheese is melted and lightly browned, about 15 minutes.
Tip: You can include grilled onions, peppers, or refried beans in enchiladas, and top with your favourite salsa.