Cheese Enchiladas with Tomatillo Salsa
At a glance

Tomatillo Salsa:
1 lb tomatillos, husks/stems removed
3 garlic cloves, peeled
2 serrano chiles
1/4 white onion, coarsely chopped
1/4 c chicken stock
1 T fresh lime juice
1/2 t Kosher salt


1 doz 6-inch corn tortillas
1/4 c vegetable oil
12 oz Willamette Valley Cheese Co. Eola Jack, grated
6 oz Rogue Creamery Raw Milk Sharp Cheddar
1/2 c Bellwether Crème Fraiche
cilantro sprigs
lime wedges


Place tomatillos, garlic, chiles in sauce pan. Cover with water. Bring to boil. Reduce heat & cook 5 min. Remove 1/2 c of cooking liquid & set aside. Drain rest. Put boiled ingredients, reserved cooking liquid & remaining ingredients in blender. Blend until slightly chunky. Adjust seasoning. Set aside.

Preheat oven to 375°. Put 1 c sauce in shallow bowl. Heat oil in sauté pan until hot. Quickly cook one tortilla at a time until softened (about 10 sec). Place each tortilla in the bowl of sauce to lightly coat. Put tortillas on a platter. Repeat until all tortillas are cooked and sauced.

Spoon 1/4 c Eola Jack down center of each tortilla; roll up. Place them in a baking dish. Pour remaining sauce over enchiladas. Top with grated cheddar. Cover with foil; bake for 20 min. Remove foil, bake 5 more min. Drizzle with crème fraiche. Garnish with lime and cilantro.