Enchiladas en Salsa Verde 

Ingredients:

• 1 lb of Green Tomatillo 

• 2 Jalapeños 

• 4 Garlic Cloves 

• 1 Medium Onion

• 1 cup of Cilantro 

• 1/3 cup of Water 

• 1/2 tsp of salt (or to taste)

• 1 tbsp of Oil 

Enchiladas

• Oaxaca Cheese or Mozzarella Cheese 

• Corn Tortillas 

Recipe:

1. Prep the veggies: 

• Remove the casings of the tomatillos and wash to remove the stickiness from the tomatillos. Cut them in half. 

• Slice the jalapeños in half (Optional: deseed and devein) 

• Slice the onion into 4.

2. Add the Tomatillos, Jalapeños, Onions and garlic cloves and oil into a sheet pan or casserole dish and bake/roast at 425F for 10-15 minutes or until they get a gold brown.

3. Into a blender add in the roasted veggies, cilantro and 1/3 cup of water. Blend until you reach the consistency you want (smooth or chunky)

4. Place the salsa on the bottom of the pan, and place the rolled up tortillas onto the dish and add in the rest of the salsa verde on top of the rolled tortillas. 

5. Top off with more Oaxaca cheese and bake at 420 for 5 minutes and then on high broil for 5 minutes until you get a colden cheese crust.