Day 13. ENCHILADAS VERDES. In my life, I’ve made shrimp, chicken, cheese, veggie, and potato enchiladas. And the potato enchilada always get the most compliments. I usually use red sauce, but this is what was requested of me tonight.
Enchiladas Verdes de Papa
Garlic to taste. Start with 1 clove then add if needed
1/4 of white onion
1 serrano chile (start with 1/4 and add more if desired)
1 handful cilantro
Salt to taste
Method: Discard tomatillo husk and boil water in a pot and add tomatillos and serrano chile. Once water comes to a boil again, let them cook until bright green color turns to light green. It can take about 5-10 mins. Discard water and blend tomatillos with the rest of the ingredients on low until smooth.
2 large russet potatoes
1 cup fresh or canned yellow corn
3 tablespoons of your favorite butter (I used Miyoko’s)
Splash of veggie stock
Salt to taste
Pepper to taste
Method: Peel and large dice potatoes. Put in a pot with cold water and let it come to a boil then lower flame to low and cover and let simmer for 10 mins. Drain water. Immediately add the butter, salt and pepper and mash, if it is too dry add a splash of veggie stock. Add corn and mix.
Rest of ingredients:
12 corn tortillas
Your choice of oil—preferably flavorless (enough to fry tortilla in a pan)
ShreddedCheese (I used So Delicious)
5 green onions
Small handful cilantro
Method: Heat oven to 400 degrees. Warm up 12 corn tortillas just enough so that they become pliable. Do not toast them. Heat a pan large enough for the tortillas and add enough oil so that tortilla will be immersed in oil— you can skip this step and go to next paragraph if you do not want to fry your tortillas. I didn’t for this meal, but it does taste A Whole Lot Better when you fry them. Once the oil is hot at medium heat, dip tortilla in oil and let it cook just enough so that it gets firm enough to roll and not break, but not toasted so that it’s not hard and crunchy. Place fried tortillas over a large plate with paper towels so that it catches some of the oil.
Put a thin layer of tomatillo salsa in a roasting pan, so that the enchiladas ⬇️ More Below