Part 5/6:
- Broil peeled tomatillos, jalapeños, and garlic until lightly charred. Blend with cilantro, salt, and pepper until a pourable consistency is reached.
Assembly and Baking
Prepare the Tortillas: Over an open flame, toast the corn tortillas until pliable, keeping them warm in a dish towel.
Layering: Start with a layer of sauce on the baking dish. Dip each tortilla in either enchilada sauce or salsa verde, add your chosen filling, and roll tightly.
Place the rolled enchiladas seam-side down into the baking dish, topping with remaining sauce and plenty of cheese (Monterey Jack, cheddar, or a mix).
Bake at 375°F (190°C) covered with foil for 10 minutes, then uncover and bake for an additional 5-10 minutes until bubbly and golden.