1.26.2010

Cheap Eats: Salsa Verde Enchiladas


Ah the tomatillo - the weird green tomato-like vegetable (fruit?) that comes encased in a sticky husk - how I love thee. Tart and cheap, you make a really good salsa!

The humble and underutilized tomatillo was my inspiration for this very green dish. These salsa verde enchiladas are healthy, delicious and cheap! It cost me about $15 to make 5 servings of this Tex Mex inspired dish so put away that credit card and get in the kitchen!


Salsa Verde Enchiladas
5-6 large tomatillos (if you can only find small ones, 10-12)
1 shallot
2 jalapenos
Bunch of cilantro
Whole wheat tortillas
Cheese of your choice - I used mozzarella and goat cheese because...yummy
Small can of tomato sauce
1 cup of corn
2 cups of black beans
1 cup of mushrooms
1 small yellow onion

1. Remove the husks from the tomatillos, wash and place in boiling water. Split the jalapenos, remove the seeds (unless you like hot hot hot sauce) and place in the water as well. Once the veggies are soft, add to food processor (blender if that's what ya got) and blend with cilantro and raw shallot.

Before.

After.


2. For the filling, chop small onion and cook under tender (salt to taste!) and add mushrooms, corn, tomato sauce, black beans, cumin, and red pepper flakes. Cook until reduced and all veggies are soft.

3. Fill whole wheat tortillas with the filling, add cheese, roll up and place in a baking pan.

4. Cover with salsa verde, sprinkle with cheese and bake at 350 until bubbly and delicious.


5. Garnish with some Hot Chile and Lime Takis, my new favorite corn chip snack, as discovered at my local Mexican grocery, El Guero and slices of avocado.

It is easy being green.

3 comments:

robb said...

Beautiful Dish Gurl!!

I make a tomatillo salsa that's dynamite...you can play with it too...put tomatillos in a saucepan with an onion...3 roasted jalapenos (chopped i guess) and a minced serrano...cover with stock ( i use chicken but veg would be fine) simmer till the tomatillos are squishy. You can thicken with corn starch if you like...or just leave it thin. Add cilantro to taste...chill and puree. I use a hand immersion blender, but have used the countertop variety as well...makes a great dippin' salsa and I've used it for green enchiladas too :)

Cuz Robb

Shannon Darling Dearest said...

Cuz Robb - yummy! Yours sounds way better than mine!

smitty said...

i want this.