suiza-style enchilada sauce

Vegetable Ingredients
1 lb. fresh tomatillos, sliced in half
2 jalapenos, sliced in half lengthwise, seeds removed (unless you like it spicy)
1/4 of a large sweet onion, sliced in half
2 cloves garlic, peeled
2 Tbsp. olive oil (or any type of cooking oil)

Sauce Ingredients
2 Tbsp. cooking oil
2 Tbsp. flour
1-1/2 cups chicken stock
1/2 cup cilantro
1/2 cup sour cream
Juice of one lime
1/2 tsp. salt

Ingredients to make enchiladas
8-12 corn tortillas
Oil to soften tortillas
Cooked chicken, or white fish
Sliced onion
8 oz. Monterey Jack cheese, shredded

Preheat oven to 425 degrees. Prepare sheet pan with parchment paper. Spread vegetables across prepared pan. Sprinkle with olive oil. Roast vegetable ingredients for 20 minutes until a char appears across the top of some. Remove from heat and set aside until cooled.

In a saucepan, heat 2 Tbsp. cooking oil. Stir in 2 Tbsp. flour. Stir until the roux is well mixed and bubbly. Stir in chicken stock. Stir occasionally over medium heat until the liquid starts to thicken. Reduce heat and let simmer for ten minutes. Remove from heat.

In a food processor, or blender, add roasted vegetables and broth. Blitz until smooth. Add cilantro, sour cream, lime juice, and salt. Blitz again. The sauce is ready.

NOTES: The recipe comes from e2bakesbrooklyn and I am so grateful to Liz for it. I make double batches and freeze the remainder for another meal later. It works well. The star of this dish is the tomatillo. I have been making halibut enchiladas with this, and chicken enchiladas. I’ve tried both flour and corn tortillas. I’ve used corn tortillas without softening them in oil — they cracked as per usual when I don’t use oil, but the enchiladas were still delicious! I’ve used a Mexican style cheese mix. All good. This sauce is seriously addictive. I cannot stop making it. Wondering what else I can pour this sauce onto. Hmmmm.