Enchiladas

Sauce:
3/4 lb. tomatillos (about 8), 
husked & washed
2 small, fresh, hot green chiles 
(such as serranos), 
stems removed, seeded, 
deveined & chopped
2 cloves garlic, chopped
1 tb. vegetable oil
1-1/2 cups fish stock or 
defatted reduced-sodium 
chicken stock
1/4 c. reduced-fat sour cream
2 tb. chopped fresh cilantro
salt to taste

Filling:
1/2 lb. fish fillets, such as 
grouper, snapper or sea bass,
skin removed
6 oz. boiling potatoes, 
peeled & cut into 1/2" cubes

Tortillas & Garnishes:
1/2 c. chopped onion
2 tb. chopped fresh cilantro, 
plus 8 sprigs for garnish
8 steamed corn tortillas
3 tb. crumbled or 
grated Mexican queso an~ejo
4 radishes, 
chopped or cut into matchsticks

To prepare sauce: 
 
Preheat the broiler.  
Place tomatillos on 
a baking sheet and broil, 
4 inches below the heat source, 
until soft and blackened
in spots, about 4 minutes.  
Turn and broil 
on the other side.  
Scrape the tomatillos
and their juices 
into a blender 
or food processor.  
Add chiles and garlic 
and process to a smooth puree.

Heat oil in a medium-sized 
saucepan over
medium-high heat.  
When hot enough to 
make a drop of the puree 
sizzle, add it all at once.  
Stir for several minutes 
as the puree 
thickens and darkens, 
then stir in stock 
and sour cream, 
reduce heat to medium-low 
and simmer until 
thickened to the 
consistency of heavy cream, 
20-30 minutes.  
Remove from the heat, 
stir in cilantro 
and season with salt.  
Reserve 1/2 cup for the filling.  
(The sauce can be made ahead
 and stored, covered, 
in the refrigerator 
for up to 24 hours.)

To prepare filling:  

Fill a small saucepan 
halfway with lightly salted
water; 
bring to a boil 
over medium heat.  
Add fish fillets, 
reduce heat to
low and poach until 
the fish flakes easily, 
5-10 minutes, 
depending on the thickness 
of the fillets.  
Remove the fillets 
with a slotted spoon, then
add the potatoes 
and simmer until tender, 
about 5 minutes.  
Drain.  
Flake the fish 
into a small saucepan, 
add the potatoes plus 
the 1/2 cup of reserved sauce, 
cover and set aside.

To finish dish:
  
Bring the remaining sauce 
to a simmer over 
low heat and
warm up the filling.  
Mix onions with chopped 
cilantro and set aside.

Make the enchiladas 
one at a time:  
lay a warm tortilla on a warm
individual plate, 
spoon a portion of the 
filling across one side, 
fold over, 
ladle on a portion of 
the sauce and 
sprinkle with cheese, 
the onion-cilantro mixture 
and radishes.  
Garnish with a sprig 
of cilantro and
serve immediately.

**Tortilla Recipe
***Red and Green Chile Sauce Recipes