These enchiladas are good enough for company.
For the sauce:
1 pound tomatillos, husks and stems removed
2 cloves garlic
1 to 2 serrano chilies (depending on desired spiciness)
1/4 white onion, coarsely chopped
1 cup fresh cilantro leaves
1/4 cup unsalted chicken stock
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt
Bring a large pot of water to a boil. Add tomatillos, garlic and chilies, and cook for 7 minutes. Remove 1/2 cup of the cooking water and drain the rest.
In a blender or food processor, combine the boiled ingredients and the reserved cooking water. Add the remaining sauce ingredients and blend until mixed but still slightly chunky. Taste, and add more salt if necessary. Set aside.
For the enchiladas:
12 (6-inch) corn tortillas
About 1/4 cup vegetable oil
12 ounces Monterey Jack cheese, coarsely grated
6 ounces Colby-style cheese, such as Crowley, coarsely grated (or use a mild cheddar)
1/2 cup creme fraiche or sour cream
Slivered zest of 1 lime (about 1 teaspoon), for garnish
Preheat the oven to 375 degrees.
Place the stack of tortillas next to the stove. Next to those, put 1 cup of the sauce in a shallow bowl, and next to that, a large plate or platter.
In a large sauce pan, heat the oil over medium heat. The oil should be 1/4 to 1/2-inch deep. When the oil is hot but not smoking (about 325 degrees), put in 1 tortilla (tongs work well for this) and cook for about 10 seconds. You want the tortilla to become limp but not brown, so that you’ll be able to roll it. Using the same tongs, run the tortilla through the bowl of sauce to give it a thin coating. Place it on the platter. Repeat with remaining tortillas, adding more oil to the pan if necessary.
Working with 1 tortilla at a time, spoon about 1/4 cup of the Jack cheese down the center of the tortilla and roll it up. Place it in a baking pan that is large enough to hold all of the enchiladas, preferably in 1 layer. Pour the remaining sauce over the enchiladas, and scatter the Colby or Cheddar cheese over the sauce. Cover with foil and bake for 20 minutes. Remove foil and bake for 5 more minutes. Drizzle with a little creme fraiche or sour cream and top with the lime zest. Serve immediately.
Per serving: 876 calories; 61 g fat (29 g saturated fat; 63 percent calories from fat); 48 g carbohydrates; 130 mg cholesterol; 1,006 mg sodium; 38 g protein; 7 g fiber.