Enchilada Casserole and One Special Burrito

Last night I tried a new approach to enchiladas.  My previous attempts were a little disappointing because the enchiladas wouldn’t stay wrapped and generally there didn’t seem to be enough sauce.  This time, instead of bothering with the wrapping process, I treated the enchilada like a lasagna and layered in the toppings. 

Bottom layer: red enchilada sauce, tomatillo sauce that I made from scratch (recipe below), then two layers of torn up corn tortillas, followed by a layer of slow cooked shredded pork made with the same enchilada sauce, then a layer of jack cheese and cheddar cheese, repeat till top of casserole dish is reached.

The tomatillo sauce: I took 5 big tomatillos cut in half and added a poblano pepper — put it under the broiler to give it some color.  Combined this in a food processor with 2-3 cloves of garlic, handful of cilantro, half a red onion, a dried hot pepper, cumin, salt, pepper, juice from half a lime.  Then chilled it for a few hours to let the flavors marry.  Forgot to take a pic, but it looked pretty.

And, here’s our Max burrito, extra sauce.img_2619


1 Comment

  1. Gretchen said,

    February 19, 2009 at 10:22 am

    Sounds great. I’ve never worked with tomatillos but will be on the lookout for them now. I’ve found the secret to wrapped enchiladas is to pack them tightly into the baking dish and yes, you need enough sauce to envelope them. I have a recipe for bean enchiladas I make pretty often. Might be a different can of worms with bulkier pork.

    Love your Max burrito!

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