Mexican · Lunch, Dinner
Cheese enchiladas verdes
Corn tortillas rolled with melted cheese, bathed in tangy tomatillo salsa.
- Calories
- 679 kcal
- Protein
- 30 g
- Carbs
- 74 g
- Fat
- 29 g
- Prep
- 15 min
- Cook
- 20 min
Per serving, for one person.
Contains: dairy.
Ingredients
- 4 tortillas Corn tortillas
- 200 g Tomatillos
- 60 g Queso fresco
- 30 g Mozzarella
- ¼ onion Onion
- 1 clove Garlic
- 30 g Greek yogurt (2%)
- ½ tbsp Sunflower oil
- 5 g Coriander
- ¼ tsp Salt
Method
- Simmer the tomatillos, half the onion and garlic in a little water for 10 minutes, then blend smooth; season with salt.
- Warm the sauce in the oil for 3 minutes. Warm the tortillas until pliable.
- Fill each tortilla with the cheeses and remaining onion, roll up and place seam-down in a dish.
- Pour the sauce over, warm through in a low oven or covered pan for 10 minutes, and finish with yogurt and coriander.
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