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Friday, January 1, 2016

Salsa Verde Enchiladas

Salsa Verde Enchiladas

Wash and cut 5 tomatillos in half, 1/2 onion cut in large chunks, 1/2 to 2 pablano peppers and 1 serrano pepper cut in half and seeded.
Rub with olive oil and top with salt and pepper. 

Put on sheet pan and broil until the tomatillos have brown spots and look squishy.Take serrano, tomatillos, and onions out and put in bowl. 
Bake the peppers at 400 degrees until they look almost charred on the outside. Remove from oven.
Put the pablano peppers in a plastic bag and seal.  After about 20 minutes take the pablanos out and peal the skin off. Let the peppers and onions cool.

You can either put the peppers and onion in a blender or use your immersion blender as I do. Blend well. Add 2 tablespoons cilantro, 1 teaspoon cumin seeds crushed by your fingers, and salt and pepper to taste.

Saute 1/4 onion and 1 serrano pepper in 1 tablespoon olive oil.
Add 1 pound ground beef,1 teaspoon cumin seed crushed by your fingers, salt and pepper to taste. Make sure you break up the burger. Add 1/4 C salsa verde. Set aside

Put 8+ corn tortillas in the microwave between two sheets of damp paper towels and cook 30 seconds. Keep these warm by only filling one at a time. Keep the rest in the paper towels.

Fill each tortilla with two tablespoons of the meat mixture and a pinch of cheese  (I used a sliver of yellow cheese, because I am cutting down on hubby's dairy). Roll up and put in a  9x9 greased glass casserole dish. Top with 1/3 C salsa verde. Make sure you get this sauce between each enchilada. Top with cheese.

Cook at 400 for 30 minutes. 

Top with a few leaves of cilantro and thin slices of red onion.

Serve with shredded lettuce, cucumbers, and tomatoes topped with red salsa.


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