Green enchiladas

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.

About Gina Smith
Gina Smith is the Mountain Xpress Food section editor and writer. She can be reached at

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