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About the Recipe

• Making the enchiladas is laborious but you will have a very complete experience of the Mexican cuisine because you are going to prepare a salsa, many tacos and some kind of salad.
• If you want a greater experience of the Mexican cuisine, you can also make the corn tortillas that are used in these enchiladas.
• In this recipe other varieties of fresh cheese can be used like the ranchero cheese or the panela cheese.
• It is very important to use vegetable oil in the preparation, while the tortillas are fried because it tolerates very high temperatures.
• Your enchiladas will be ready in 25 minutes.
• This recipe is for 10 enchiladas.

Ingredients

Cookware

Directions

1. Put in a saucepan:

• 10 Tomatillos.
• 2 Serrano Peppers.
• The enough Water to cover all the ingredients.

2. Bring the saucepan water to a boil over high heat.
3. Leave the saucepan ingredients cooking in the boiling water for about 5 minutes, until the tomatillos turn to a lighter color.

4. Transfer from the saucepan to a blender, with a kitchen spoon, the tomatillos and the serrano peppers that were cooked.
5. Also add in the blender:

• 1/4 of an Onion (1.2 oz).
• 1 Garlic clove.
• Pepper to taste.

6. Blend very well the ingredients, then set aside.

1. Heat in the saucepan over medium heat 1 tablespoon of olive oil.
2. Pour in the saucepan:

• The Green Salsa that was blended.
• 1/2 tablespoon of Salt.

3. Mix the saucepan ingredients and bring the salsa to a boil over high heat.
4. When the salsa boils reduce to medium heat and cook it for about 4 minutes, until it thickens a little and acquires a more intense color; stir occasionally. Then set aside.

1. Pour in a frying pan approximately 1 cup of vegetable oil, so you end up having about a 1/2’’ deep oil layer.
2. Heat the frying pan oil over high heat.
3. Take 1 maize tortilla with some tongs, dip it in the frying pan oil and fry it for about 7 seconds per each side, until it is lightly fried.

4. Transfer from the frying pan to some paper towels, with the tongs, the tortilla that was fried so it dries and the fat excess is absorbed; then reserve.
5. Repeat the same procedure with 9 more tortillas, it won’t be necessary to add more vegetable oil in the frying pan.

1. Cut into strips 1/4 of a lettuce and 1.1 lbs of fresh cheese; then reserve.
2. Finely chop 1/2 onion (2.5 oz) and 2 coriander sprigs; then set aside.

1. Heat over medium heat the green salsa that was cooked for about 2 minutes, until it is very hot.
2. Take with the tongs one of the fried tortillas (that was put on the paper towels) and dip it in the green salsa that was heated.
3. Put on a large plate the fried tortilla with salsa and put over the tortilla some of the fresh cheese strips that were cut.
4. Roll the tortilla as taco or fold it as quesadilla; then set aside.
5. Repeat the same procedure with the other 9 fried tortillas. Upon completion if there is green salsa remaining pour it over the enchiladas.
6. Add over the green enchiladas with fresh cheese the following ingredients in the same order as given:

• 1/2 cup of Mexican Cream.
• The Onion that was minced.
• The Lettuce strips that were cut.