Enchiladas in green tomatoes sauce

Comfort food at it’s best. This enchiladas made with green tomatoes sauce are an excellent option for breakfast, lunch of dinner. Fill them with rotisserie chicken or a mix of fried potatoes and carrots for a vegetarian option. Garnish with pickled onions, sour cream or mozzarella cheese for a restaurant-like experience.

Ingredients:

For the sauce go to our recipe: green tomatoes (tomatillo) sauce

For the filling:

• Shredded rotisserie chicken (1 chicken breast, 1 small onion, finely chopped), or
• Fried potatoes and carrots (1 large size baking potatoes, 2 medium size carrots, 1 small onion, finely chopped), or
• Mexican-style mashed potatoes, or
• Cheese cubes (Mozzarella or manchego work well for this recipe)
• Olive oil
• Salt and pepper to taste

For the Enchiladas:

• Corn tortillas

Toppings:

• Pickled onions (finely chop 1 small onion, add the juice of 1 lime and salt)
• Feta, cotiija cheese or queso fresco, crumbled
• Mozzarella cheese, shredded
• Sour cream

Preparation:

Filling:

Shredded rotisserie chicken: In a large pan caramelize onion with 2 tbsp. of olive oil. Once ready add the chicken and fry for 5 more minutes, salt and pepper to your taste.

Vegetables: In a large sauce pan add 2 potatoes and 2 carrots cut in cubes, cover with water and boil until vegetables are tender. Reserve. In a large pan at medium heat caramelize onion with 2 tbsps of olive oil, when the onion changes colour add the vegetables and fry for another 5 minutes. Add salt and pepper to your taste.

Enchiladas:

Follow the instructions to make the green tomatoes sauce.

Heat your corn tortillas in the stove using a shallow skillet or comal at medium temperature; alternatively, heat them in the microwave for 40 seconds. Cold tortillas are more difficult to manipulate and break easily plus, charring them a little bit in the comal gives them a smokey flavour.

Cover your tortillas with green tomatoes sauce inside and outside. Add your preferred filling and toppings.