Oh my gosh, I just made the most yummy enchiladas with tomatillo sauce so I feel compelled to share. First a little history. Matt Martinez Jr. ‘s grandfather opened the very first Tex-Mex restaurant in Austin in 1952. Since then, Matt’s El Rancho Restaurant has been serving their family favorite recipes, and here is one of them.
First of all make the Tex-Mex Spice: 3 Tbsp. plus 2 tsp. ground cumin, 3 Tbsp. granulated garlic, 2 Tbsp. salt, and 1 Tbsp. coarsely ground black pepper.
Poach chicken breasts in chicken broth until tender. Finely shred and chop, moisten with chicken broth and season with Tex-Mex Spice.
Tomatillo Sauce:In a heavy stockpot saute 2 c. chopped onion in 3 Tbsp. olive oil on low heat until translucent. Add 2 tsp. fresh garlic, 3 Tbsp. flour, 1 tsp. salt and 1 tsp. sugar. Stir and cook 2 minutes more, being careful not to burn the onions. Add 2 c. chicken broth; stir. Add 1 pound tomatillos, husks removed and quartered, 1/4 c. fresh cilantro, and 1 to 4 fresh jalapenos ( I used 1 large jalapeno). Gently stir and simmer 30 to 45 minutes. When jalapenos are soft, it is ready. Remove 3 jalapenos (I removed them all, we have some tender palates at our house). Process with a hand blender until smooth. Taste for salt and spice. If you want it hotter, add another jalapeno back in, one at a time for desired heat. I just chopped the jalapeno and we added them on top of our enchiladas for heat.
Fry corn tortillas 2 to 3 seconds on each side, drain on paper towels.
Fill tortillas with chicken, roll up, and put in greased casserole. Top with sauce, sprinkle with shredded queso quesadilla cheese. If you can’t find this, I would substitute Monterrey Jack.
Bake 350 degrees until bubbly. Muy delicioso!