Entomatadas Verdes (Mild Green Enchiladas) #MeatlessMonday

Simple and easy to make, Entomatadas Verdes are corn tortillas stuffed with asadero cheese and red onion baked in a mild tomatillo salsa.


For those of you unfamiliar with entomatadas, they are milder version of enchiladas. Simply put, enchiladas are made with a chile-based sauce and entomatadas are made with a tomato or tomatillo-based sauce. Entomatadas Verdes are a childhood favorite of mine. My abuelito (grandpa) used to make Entomatadas on those days when groceries were running low. (Meaning we didn't have any meat in the freezer and/or we still had a few days before payday.) Now that I'm all grown-up, entomatadas verdes are one of my go-to recipes because I always have corn tortillas, some kind of Mexican cheese, and homemade salsa verde in the fridge.

These entomatadas verdes are vegetarian friendly as they are stuffed with only cheese and onion, but you can adjust this recipe to your liking and stuff them with Carnitas, ground beef, or even leftover Thanksgiving turkey. For a complete meal, serve entomatadas verdes with Mexican Rice and Refried Beans 

Mild Green Enchiladas - lacocinadeleslie.com

Entomatadas Verdes 
(Mild Green Enchiladas)
lacocinadeleslie.com

Ingredients:

  • 2 cups Mild Salsa Verde (homemade or canned) 
  • 1/4 cup vegetable oil (for frying) 
  • 18 corn tortillas 
  • 3-1/2 cups shredded asadero or Oaxaca cheese
  • 1-1/2 cups red onion, finely chopped 
  • 1/4 cup cilantro, finely chopped 


Directions:
Preheat oven to 350°F. Lightly grease a square 8-inch baking dish with cooking spray. Ladle 1/3 cup Mild Salsa Verde in the bottom of the baking dish.

Heat vegetable oil in a medium skillet over medium-high heat. Fry tortillas, one at a time, for 30 seconds per side until soft and pliable. Transfer tortillas to a heatproof plate.

Spoon 3 tablespoons of shredded cheese and 1 tablespoon chopped red onion down center of each tortilla. Tightly roll tortilla up like a taquito. Arrange 9 entomatadas in a single layer in baking dish.

Ladle half of the remaining Mild Salsa Verde over the entomatadas. Top with 1/4 cup shredded cheese. Repeat with remaining tortillas, sauce, cheese. Top entomatadas with cilantro and remaining red onion.

Bake uncovered for 25 to 30 minutes until lightly golden. Remove from oven. Serve Entomatadas Verdes with Mexican RiceRefried Beans and your favorite Agua Fresca. Enjoy!

Entomatadas Verdes - lacocinadeleslie.com


*Tip: Substitute mozzarella or your favorite Mexican cheese blend for the asadero and/or Oaxaca cheese. 












No comments