After attempting the first round of tomatillo salsa, we
decided to make enchiladas to put a large portion of the salsa to use in a
tasty, filling meal. Our natural
inclination was to make enchiladas, which I have to admit, I don’t think of as
being particularly clever but I have to say that the first batch (as well as
the second, the black bean enchiladas) sure turned out to be incredibly tasty!
Makes 2 large servings
Ingredients
- 1 cup frozen or fresh corn
- ¾ cup chopped onion
- 1 Serrano pepper, finely chopped (or substitute Jalapeno)
- 1 cup shredded cheese (I usually use a store-bought Mexican
blend or just Jack cheese) - 4 8-inch flour tortillas
- 1 tbps. Vegetable oil
- 1 – 1.5 cups of tomatillo salsa (recipe found here: http://www.madhuknitsandcooks.com/madhu_knits_and_cooks/2009/03/tomatillo-salsa.html)
Directions
- Preheat the oven to 350 degrees
- Heat the tortillas either on an open flame on the stovetop
or in the preheating oven for 3 – 4 minutes, or until the tortillas become
slightly firm - Cover an 8 by 8 inch baking pan with a light layer of the
tomatillo salsa to prevent the enchiladas from sticking to the pan - Heat vegetable oil in a saucepan, add onion and sauté a few
minutes until cooked, and then add corn and chopped pepper - Saute until the mixture is warm, and then divide mixture
into 4 even portions - Spoon each quarter of the mixture into a tortilla, sprinkle ¼
cup of cheese on top and roll tortilla, taking care to ensure that the mixture
does not fall over the ends of the tortillas - Place each tortilla, with the edges of the rolled sides face
down, in the pan - When all tortillas have been placed in the pan, spoon the
remainder of the salsa on top of the enchiladas and sprinkle remaining cheese
on top of the enchiladas - Cover the pan with foil and bake for 35 – 40 minutes,
removing foil 2/3 through baking time
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