Enchiladas Pueblo Recipe

Prepare lobster filling

Chop the cooked Maine lobster meat into bite-size pieces. In a bowl, gently combine lobster with half of the shredded Monterey Jack cheese (1 cup), chopped scallions, chopped cilantro (reserve some cilantro for garnish), 1/2 teaspoon black pepper and 1/2 teaspoon salt. Mix gently so lobster stays tender. Set aside.

Soften tortillas

Preheat oven to 375°F (190°C). Heat a large skillet over medium heat and add 2 tablespoons vegetable oil. Lightly fry each corn tortilla for 10–15 seconds per side just until pliable (do not brown). Transfer to paper towels to drain and keep warm under a clean kitchen towel to prevent cracking.

Assemble enchiladas

Spoon about 2–3 tablespoons of the lobster filling onto the center of each softened tortilla. Roll tightly and place seam-side down in a 9x13-inch baking dish lightly greased or sprayed. Arrange enchiladas in a single layer; they should fit snugly.

In a small saucepan over low heat, melt 6 tablespoons unsalted butter. Add the minced garlic and cook gently for 1–2 minutes until fragrant but not browned. Stir in smoked paprika, 1 tablespoon lemon juice and 1/2 teaspoon sea salt. Keep warm on the lowest heat setting (do not boil). Brush about half of the garlic butter evenly over the assembled enchiladas before adding sauce; reserve remaining butter to finish before serving.

Roast tomatillos and jalapeño

Preheat a broiler or dry skillet. Place husked and rinsed tomatillos and the jalapeño on a baking sheet and broil or roast until charred in spots (about 6–8 minutes), turning once. Alternatively, char in a hot dry skillet for 6–8 minutes. Transfer to a blender.

Blend sauce

To the blender with the roasted tomatillos and jalapeño add 1/4 cup chopped white onion, 1 clove garlic, 1/4 cup cilantro, 1/2 cup chicken or vegetable stock, 1 teaspoon olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Blend until smooth but slightly textured. Taste and adjust seasoning. If sauce is too thick, add up to 2 tablespoons more stock. Warm the sauce gently in a small saucepan over low heat until hot (do not boil).

Dress enchiladas with sauce

Pour the warmed tomatillo sauce evenly over the enchiladas in the baking dish (use most of the sauce but reserve a couple tablespoons for serving if desired). Sprinkle the remaining 1 cup shredded Monterey Jack cheese over the sauced enchiladas. Spoon remaining garlic butter in small pools on top of the cheese.

Bake

Bake in the preheated 375°F (190°C) oven for 12–15 minutes, until cheese is melted and sauce is bubbling around the edges. If you want a lightly browned top, finish under the broiler for 1–2 minutes while watching closely.

Remove enchiladas from oven and let rest 3 minutes. Sprinkle crumbled queso fresco or cotija over the top, add thin radish slices, the remaining cilantro, and a light dusting of lemon or lime zest if using. Serve with lime wedges on the side and any reserved tomatillo sauce and garlic butter for drizzling. Cut into portions and serve immediately.