Enchiladas Pueblo Recipe

Prepare lobster filling

Chop cooked Maine lobster meat into 1/2-inch pieces. In a bowl, combine lobster, 1 cup shredded Monterey Jack, 2 tablespoons crumbled queso fresco, 1/8 cup chopped cilantro, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Gently fold to combine and taste; adjust seasoning sparingly so lobster remains delicate.

Warm tortillas

Heat a skillet over medium heat. Warm each flour tortilla 20–30 seconds per side until pliable. Stack and keep covered with a clean towel to stay soft while assembling.

Assemble enchiladas

Preheat oven to 375°F (190°C). Spoon about 2 tablespoons of lobster filling down the center of each tortilla, sprinkle a little extra Monterey Jack (about 1 tablespoon), roll tightly and place seam-side down in a 9x13-inch baking dish brushed lightly with olive oil.

Roast tomatillos, jalapeño, quartered onion, and whole garlic cloves under a broiler or in a hot skillet until blistered and slightly charred (about 6–8 minutes, turning once). Transfer to a blender and add 1/2 cup chicken or seafood stock, 1/2 cup packed cilantro, 1 tablespoon olive oil, 1 tsp salt, and 1/4 tsp ground cumin. Blend until smooth. Taste and adjust heat with more jalapeño if desired. If sauce is too thick, add up to 2 tablespoons more stock to reach a pourable consistency.

Warm sauce in a saucepan over low heat for 4–5 minutes, stirring, to marry flavors. Keep warm while preparing garlic butter and baking enchiladas.

In a small saucepan over low heat, melt 4 tablespoons unsalted butter. Add 3 minced garlic cloves and gently cook 1–2 minutes until fragrant but not browned. Stir in 1 tablespoon lime juice, 1/2 tsp smoked paprika, and 1/4 tsp fine sea salt. Remove from heat and keep warm.

Brush about half of the garlic butter on the bottom of the prepared baking dish before placing rolled enchiladas. Reserve remaining butter for brushing the tops before baking and for finishing.

Pour about 1 1/2 cups of warm tomatillo sauce evenly over the arranged enchiladas to coat them without drowning (you should have extra sauce for serving). Sprinkle remaining 1 cup shredded Monterey Jack and remaining crumbled queso fresco evenly over the enchiladas.

Brush reserved garlic butter over the cheese and exposed tortilla edges to promote golden color.

Bake in preheated 375°F (190°C) oven for 12–15 minutes, until cheese is melted and edges are golden and bubbling.

For a lightly browned top, switch oven to broil and broil 1–2 minutes while watching closely.

Remove enchiladas from oven and let rest 3 minutes. Drizzle any remaining garlic butter over the top and spoon additional warm tomatillo sauce as desired.

Garnish with dollops of sour cream or crema, remaining cilantro leaves, thinly sliced radishes, a sprinkle of queso fresco, and lime wedges on the side.

Serve hot, 2 enchiladas per person as an entrée.