Dinner Tonight: Stacked Green Enchiladas Recipe

• 3 garlic cloves, unpeeled
• 1 pound tomatillos, husks removed and cut in half
• 1 onion, quartered
• 4 serrano chiles
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon sugar
• Salt
• 2 tablespoons olive oil
• 1 cup chicken broth
• 2 tablespoons fresh lime juice
• 12 corn tortillas
• 6 ounces Chihuahua cheese or Monterrey Jack, shredded

1. Heat a large iron skillet over medium-high heat. Set a timer for 9 minutes. Add the onion quarters and cook, flipping after 4 minutes. With 6 minutes left on the timer, add the tomatillos and chilies. Flip both after 3 minutes. Add the garlic with 4 minutes left. When all are slightly blackened transfer to a food processor. Toss in the cilantro and sugar, and process until very smooth.
2. Clean out the iron skillet, then pour in the oil over medium-high heat. Carefully pour in the tomatillo mixture. Cook for 2 minutes or until it has thickened. Pour in the chicken broth and lime juice. Bring mixture to a boil, then reduce to a simmer. Cook for 10 minutes. Season with salt to taste.
3. Time to stack. Place a tortilla on a plate. Top with a little bit of sauce and sprinkling of cheese. Repeat process two more times. Place plate in a microwave and cook until cheese has melted, about a minute.

garlic, onion, serrano chiles, fresh cilantro, sugar, salt, olive oil, chicken broth, lime juice, corn tortillas, cheese

Taken from www.seriouseats.com/recipes/2008/12/dinner-tonight-stacked-green-enchiladas-recipe.html (may not work)