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.

SHARE
About Gina Smith
Gina Smith is the Mountain Xpress Food section editor and writer. She can be reached at gsmith@mountainx.com.

Before you comment

The comments section is here to provide a platform for civil dialogue on the issues we face together as a local community. Xpress is committed to offering this platform for all voices, but when the tone of the discussion gets nasty or strays off topic, we believe many people choose not to participate. Xpress editors are determined to moderate comments to ensure a constructive interchange is maintained. All comments judged not to be in keeping with the spirit of civil discourse will be removed and repeat violators will be banned. See here for our terms of service. Thank you for being part of this effort to promote respectful discussion.