I found some amazing tomatillos at Whole Foods (or Whole Paycheck as A likes to say) the other day and knew exactly which recipe I was going to make! *I have no picture because A was starving and we gobbled up before I could snap one!
Roasted tomatillo sauce:
1 lb tomatillos (7-8)
1 medium onion, sliced diagonally
1 jalapeno chili, sliced in half
4 garlic cloves
1/2 tbsp of extra virgin olive oil
1.5 cups vegetable broth
1/2 cup greek yogurt, creme fraise or sour cream
Enchilada filling:
1 can refried beans
handful of fresh spinach
1/4 medium onion, diced finely
5-6 baby bella mushrooms, diced
12 corn tortillas
Mexican cheese
13x9 inch pan
In the meantime, saute onions, mushroom, spinach in a sauce pan. Pour the can of bean and a splash of water in the pan. Once warm, turn off the heat and let cool.
Pour tomatillo sauce at the bottom of the 13x9 inch pan to prevent the tortillas from sticking. Place the tortillas in a dampened paper towel and microwave for 25-30 seconds. Once pliable, fill with bean mixture and cheese. Repeat for the remainder of tortillas. Pour the tomatillo sauce on the top of the enchiladas and sprinkle additional cheese. Pop into the oven at 375 for 20 minutes and enjoy! These taste best when served with fresh guacamole and my mom's famous salsa! Look for a recipe soon.
Serves 3-4 hungry people
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