Now that you have made salsa Verde it's time to use it!
Serves 6
Ingredients
12 corn tortillas
2 cups salsa Verde
2 ears corn cut off the cob (or use frozen)
1 yellow onion chopped
2 cloves garlic smashed and chopped
1 can of beans of your choice, rinsed and drained
1 lb. grated queso fresco (or cheese of your choice)
1 tsp. cumin
Preheat oven to 350. Wrap 2 stacks of 6 corn tortillas each in foil. Place in preheated oven for 10 minutes to soften.
Saute' chopped onion and garlic in a non stick skillet sprayed with a bit of cooking spray until onion is translucent, add corn to heat through. Allow the onion to just start to caramelize. Add a tablespoon of water if necessary. Add beans. Using a masher or the rounded side of a spoon mash up some of the beans. Sprinkle with cumin and stir. Set aside.
Spray 13x9" glass or non stick pan with cooking spray. Ladle in one cup of the salsa Verde, spread over the bottom of the pan evenly.
Spoon a small amount of salsa Verde in each tortilla, then spoon in some of the bean/corn/onion mixture, sprinkle with a bit of cheese, roll and place seam side down in the baking pan. Repeat this until all of the tortillas are used up. Your pan should be full. Ladle on the rest of the salsa Verde and spread evenly over rolled enchiladas. Sprinkle on the remainder of the queso fresco.
Bake in 350 degree oven for about 25-30 minutes.
No comments:
Post a Comment