Enchiladas Verdes

There are two ways to do this, the cheating shortcut way and the good-'ol-start-start-from-scratch way. Comin up first, the shortcut.

Prep time: 10 min
Cooking time: 10 min
Serves: 4

• 8 corn tortillas
• 1 12oz bottle of tomatillo salsa (Trader Joe's for preference!). This should have tomatillos, onions, chiles and other minor ingredients.
• 1 handful fresh cilantro leaves
• 4 cloves of garlic, peeled
• 6 tbs sour cream

For the filling:

• 8 tbs shredded cheese (Trader Joe's Mexican blend for preference)
  OR
• Mixed vegetables (peppers, eggplant, mushrooms, onions, zucchini, etc) cut in long strips and grilled with olive oil and salt
  OR
• Shredded chicken
  OR
• Beans: refried, Cuban style black, Mexican pinto, whatever

Remember that filling goes inside the tortillas and make the filling accordingly.

Preheat the over to 350F.
Toss the cilantro into a blender. Follow with garlic, salsa and lastly, sour cream. Whizz until a coarse puree is formed. If too tart, add more sour cream and a little salt.
Pour some sauce to cover the bottom of a flat baking dish. Toast the tortillas lightly in a pan, with or without oil. Spread them out, spoon in the filling and fold over to form semi-circles. Lay the tortillas in the pan, overlapping. (Put the first one in so that the circular side is up against the wall of the dish and then lay the next one with its circular side over the first one's flat side.) Spoon the rest of the sauce over them so that they're are covered. Bake for 10 minutes. Serve hot!


The sauce from scratch:

• 8 corn tortillas
• 8 tomatillos
• 8 green onions
• 2 serrano chiles, seeded
• 4 cloves of garlic, peeled
• 6 tbs sour cream
• 1 handful fresh cilantro leaves
  

Whizz in blender and follow the recipe as above!