I love enchiladas but they’re kind of a pain to make—all that frying and rolling. The recipe below simplifies things, layering instead of wrapping, omitting the frying, and producing a delicious casserole every bit as good as a classic enchilada.
Poblano peppers, tomatillos and give this casserole fresh green color and a bright zippy flavor. The sauce is warm, but not spicy. If you’d like to punch it up you can add a jalapeno or two to the roasting pan in step one. If you can find fresh tomatillos they’re delicious in this dish, substitute 12 medium sized fresh ones for the can.
Pro Tip: To save time, you can use a large can of mild green chiles in place of the fresh poblanos.