Enchiladas Verdes
Ingredients:
For the Salsa Verde:
1 pound tomatillos, husked and rinsed
2-3 jalapeños (or serrano peppers for more heat), stemmed and seeded
1 small onion, peeled and chopped
2 cloves garlic, peeled
1/2 cup fresh cilantro leaves
Juice of 1 lime
Salt, to taste
For the Enchiladas:
12 small corn or flour tortillas
2 cups cooked chicken, shredded (or use beef, pork, or cheese)
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
1/2 cup chopped fresh cilantro (optional)
1 tablespoon vegetable oil
Sour cream and sliced radishes, for garnish (optional)
Instructions:
Make the Salsa Verde:
Roast Tomatillos and Peppers: Preheat your oven to 400°F (200°C). Place the tomatillos and jalapeños on a baking sheet and roast for about 15-20 minutes, or until the tomatillos are softened and slightly charred.
Blend: Transfer the roasted tomatillos and peppers to a blender. Add the onion, garlic, cilantro, lime juice, and a pinch of salt. Blend until smooth. Taste and adjust seasoning as needed. Set aside.
Prepare the Tortillas:
Heat the vegetable oil in a skillet over medium heat. Lightly fry each tortilla for about 30 seconds on each side until they are pliable but not too crispy. Drain on paper towels.
Assemble the Enchiladas:
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