One of my favorite restaurants in Ballard is Señor Moose Café on Leary Ave NW. They serve a mean Enchiladas Suizas and I’ve been searching for a home-made substitute ever since my first bite. This is the best recipe I’ve found yet (thanks to Epicurious!) and it’s easier than I ever imagined. I should note that I’ve substituted black beans for chicken, but both options are fantastic. So what are you waiting for? Dig in!
1 lb tomatillos (about 8), husked
1 serrano chile
2 cloves garlic
1/4 cup loosely packed fresh cilantro
2 tsp vegetable oil
1 tsp salt
1/4 cup nonfat sour cream
2, 15 oz cans black beans (or 3 cups pre-soaked and cooked dry beans)
8, 6″ tortillas (try making your own with N’s tortilla recipe)
1 1/2 oz Monterey or Pepper Jack cheese, shredded
Place tomatillos and chile in a saucepan and cover with water. Boil over medium-high heat for 8 minutes. Drain, reserving 1/2 cup liquid. Note: For a milder dish, take a moment and scrape the seeds from the serrano and discard – you’ll thank me later. Transfer tomatillos and chile to a blender or food processor. Add garlic and cilantro and blend until smooth, adding liquid if necessary.
Heat oil in a small saucepan (I rinse and reuse the same pan from earlier) over medium-high heat. Add tomatillo-chile puree and reduce to medium heat. Simmer, stirring constantly, for 10 minutes. Remove from heat and add salt and sour cream. Stir about 1 minute and set aside.
Heat oven to 350°F. Spread 1/3 sauce in a 9″ baking dish. Divide black beans evenly among tortillas, sprinkle with cheese, and roll up. Arrange enchiladas in 1 layer with the seam down. Cover with the rest of the sauce and sprinkle with cheese.
Bake 25-30 minutes or until cheese starts to brown. Serve immediately.