Enchiladas with green salsa
serves
6
Rosa Cienfuegos's punchy, piquant green salsa-drenched enchiladas showered with crumbled cheese will transport you straight to Mexico City.
Ingredients (7)
- 2 tbs vegetable oil
- 6 corn tortillas (we used La Tortilleria brand, from specialty grocers)
- 1/4 cup (60ml) thickened cream
- 100g feta or fresco cheese
Green salsa
- 790g can green tomatillos (from specialty grocers), drained
- 5 long green chillies
- 1 small white onion
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the green salsa, place all ingredients and 3 tsp salt flakes in a blender and whiz until smooth.
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2.Heat oil in a large frypan over medium heat. Add green salsa and cook, stirring occasionally, for 3-4 minutes until warm.
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3.Working in batches, add 2 tortillas to the salsa and cook for 1 minute, flipping tortillas occasionally to warm through and soak up some of the sauce. Transfer to a plate and repeat with remaining tortillas.
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4.Fold each tortilla in half and spoon over some of the remaining salsa. Drizzle over the cream and crumble over the feta to serve.
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