enchiladas w/ salsa verde
minimum 4 ppl, you can save the salsa for other purposes:)
cooking time:
30 min
Mexico
submitted by:
María
Salsa verde:
- 5 fresh green tomatoes ( or 1 can of preserved ones: approx 700gr)
- 1 1/2 white onion cut in quarters
- 2 (or 3) fresh geen jalapeño peppers (depending on how much spice you can take!)
- 2 garlic cloves
- a bunch of cilantro (up to you)
- salt and pepper
Enchiladas:
- corn tortillas
- cheese (you can use gouda, cheddar, or cottage)
- sour cream
- eggs (if you want)
- cooked chicken (if you want)
- finely sliced white onion
- cilantro
- sliced avocado
Transfer ingredients to a blender, add 1/2 of the water from the same pot and blend.
Add the cilantro, salt, pepper, and blend again.
Your salsa is ready to serve!
For enchiladas:
Heat up your tortillas in a pan one by one (flip them a couple of times to get both sides), roll them and place them side to side on your serving plate.
Pour the salsa over the tortillas until they're fully covered.
Pour a bit of sour cream, then cheese, then a bit of thinly sliced onion (your chicken/egg/both), cilantro and avocado. Enjoy!