Green enchiladas

Posted on by Gina Smith

Recipe by Crisanta Jimenez, courtesy of Olga Perez

1 pound queso fresco
½ pound green tomatoes
¼ pound serrano peppers
1 garlic clove
¼ of an onion
¼ teaspoon salt
dash of pepper
½ cup chicken broth
10 corn tortillas
2 cups cooking oil

Shred or crumble the cheese. Put tomatoes, peppers, garlic, onion and seasonings into a blender and purée. Add salsa mixture and 1 tablespoon of the oil to a sauce pan and bring to a boil; simmer for 5 minutes. Heat the remaining oil in a sauté pan and fry each tortilla in the oil for up to 10 seconds each. Roll a portion of queso fresco inside each tortilla and arrange them in a glass baking dish. Pour salsa mixture over rolled tortillas. Top with remaining queso fresco. Bake at 350 degrees for about 10 minutes.

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