Green Enchiladas

I don't exactly measure everything, but Ryan loves my enchiladas. Hope that this is helpful.

Tomatillo salsa
8 med tomatillos, hulled and cleaned
1 large onion / cut into quarters
5 garlic cloves
1 bunch cilantro
chipotles in adobo sauce
olive oil
fresh lime juice

Pre heat your oven to 400. Place the tomatillos and the onion onto a foil lined rimmed baking sheet. Cook for 1 hour and 15 min. There is going to be juices so PLEASE use them in the processor to make the salsa.

Place the ingredients into a food processor, working in batches. Use chipotles to taste. I usually take 4 tomatillos, some the juices from the pan, half the onion, 3 garlic cloves, half the cilantro, and 2 to 3 chipotles and start the processor.

Let them process for a while and only add oil if you see that it's not very viscous. It doesn't take a lot of oil but you do need some. Once you've gotten the sauce to a smooth consistency, place in a bowl and repeat the process with the remaining ingredients.

Once both batches are done, I add the lime juice and salt to my taste. I like a fresher tasting salsa, so I usually add the juice of 2 to 4 limes. IF you feel that the salsa is too thick you can thin out with some water, although a bit of vinegar is good too.

You can leave the salsa alone and use it for the enchilladas, or if you really want a sweet salsa, place it into saucepan, and over low heat let it simmer for 4 to 5 hours. It keeps well in an airtight container for up to a month. If you notice it is getting a little thick just add water and adjust your salt and lime flavor to suit your taste.


Enchiladas
corn tortillas / 10 to 12? it really depends on your baking dish
canola oil
cheese of choice (I like a blend of extra sharp white cheddar and Monterey Jack; I've also been known to use goat cheese and jack, or cotija cheese and white cheddar)
Morningstar vege crumbles
chipotle seasoning
salt and pepper to taste
Onion chopped


I usually start with the meat. Place some oil into a pan and saute the onion until it is transparent. Add the vege meat and then salt, pepper, and chipotle seasoning to taste. Remove from heat and let it cool.

Grate your cheeses and set them aside. You don't need too much, just a bit for the filling and for the top.

In a frying pan add about 1" of canola oil. On medium heat let the oil heat until you see little bubbles indicating it's ready to use. I usually lower the heat a bit so that my house doesn't smell like frying and I don't smoke the oil. Place the tortillas one at a time in the oil. You want the tortillas to puff up but not crisp. Doing this ensures that the tortillas will be easy to handle and that they don't stick to your baking dish. I usually place my done tortillas onto paper towels to remove some of the oil.

Once you've cooked the tortillas and they are cool to the the touch, add a spoonful of the vege meat, a little of the cheese and roll to close. Place in your baking dish seam down. Repeat and fill your baking dish.

Cover the tortillas with enough salsa to cover the enchiladas and top with a bit of cheese. Cover your baking dish with foil. Bake in the oven at 350 for 35 to 40 or until the cheese is melted and bubbling on the sides. If you like a brown top, just broil a bit to give it some color.

Serve with more salsa, sour cream, or crema fresca. Enjoy!