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Swiss Green Enchiladas
Swiss Green Enchiladas
Enchiladas are a cheese, bean, or meat filled tortilla rolled, then covered with a sauce. Sometimes the are baked; sometimes they are not. Sometimes I am baked; sometimes I’m not(when I’m sleeping). These enchiladas are filled with shredded meat(I used pork), then covered in a creamy salsa verde and topped with Swiss cheese. Something I started doing with tortillas is brushing them with cooking oil instead of add the oil to a pan. I use a lot less oil and get the same results. Just a light brush on each side of the tortilla will work.
Servings: 4
Ingredients
Creamy Salsa Verde
- 1 lb tomatillos
- 1/4 medium onion
- 5 seranno peppers
- 5 garlic cloves
- 3 green onion roughly chopped
- 1/3 cup cilantro
- 1 tbsp vegetable or canola oil
- 1/2 cup Mexican table cream or sour cream
- 1/2 cup cilantro
Swiss Green Enchiladas
- 12 corn tortillas
- vegetable or canola oil
- 2 lbs shredded meat pork, chicken, or beef
- 2 1/2 cups Creamy Salsa Verde
- Swiss cheese sliced
Instructions
Creamy Salsa Verde
- In a large skillet, dry roast the tomatillos, onion, garlic, seranno peppers, and green onions until you get a little color out of them. 6-8 minutes.
- Make sure to peel the garlic cloves before adding them to the blender.
- Add all of the roasted vegetable plus 1/3 cup of cilantro to a blender.
- Puree until smooth.
- In the same skillet you dry roasted the vegetables in, add 1 tbsp of cooking oil over medium heat. Add the green salsa.
- Cook for 8-10 minutes.
- Put the salsa back in the blender with 1/2 cup of cilantro and the Mexican table cream.
- Puree until smooth. Set aside.
Swiss Green Enchiladas assembly
- Add 1/2 cup of the salsa to the bottom of a baking dish.
- Brush cooking oil over each of the tortillas and cook for 1 minute a side.
- Put 2 tbsp of meat in the center of the tortilla. I used some leftover pulled pork.
- Roll it up tight.
- Put all of the enchiladas seam side down in the baking dish. You should yield 10-12 enchiladas.
- Cover with the creamy salsa verde and slices of Swiss cheese. Preheat the oven to 350 degrees. Bake for 30 minutes.
- Serve with some sour cream.
Mexican Style Black Beans (Instant Pot)
Mexican Style Black Beans (Instant Pot)
This is a traditional recipe for Mexican style black beans using an Instant Pot. Buy using the Instant Pot, it cuts down the cooking time from 2 hours to 35 minutes. Other than the amazing pressure cooker function the Instant Pot performs, it has a sauté function that works better than my stove top. Onion and garlic get sautéed for 2 minutes, add the rest of the ingredients, set for 30 minutes on the pressure cooker function, then done. Can’t get any easier.If you want to make these beans vegan, substitute oil for lard.One pot side dish by one pothead.
Servings: 4
Ingredients
- 1 tbsp lard
- 1/4 medium onion diced
- 6 garlic cloves minced
- 3 cups water
- 8 oz dried black beans
- 3 epazote leaves
- salt and pepper to taste
Instructions
- Set your Instant Pot to the sauté function on medium heat. Add 1 tbsp of lard. Once melted and hot, sauté the onions and garlic for 2 minutes; just enough to get a little color out of them.
- Add in the water, black beans, and epazote leaves. Turn your Instant Pot to the pressure cooker setting on high for 30 minutes.
- After the 30 minutes is up, release the pressure. Add salt and pepper to taste.
- Enjoy your beans as a side dish to any Mexican meal; breakfast, lunch, or dinner.
Pumpkin Seed Sauce Enchiladas
Pumpkin Seed Sauce Enchiladas
These pumpkin seed sauce enchiladas are super easy to make and are something a little different from the standard red or green sauce enchiladas. This is also a great recipe if you don’t eat meat but are still open to eating cheese.You can find pumpkin seeds in most grocery stores in the international aisle by the Mexican products. My local asian market has 2 huge aisles of Mexican foods, where they keep the seeds by the spices.
Servings: 1
Ingredients
Pumpkin Seed Sauce
- 5 tbsp pumpkin seeds
- 1 jalapeno (or 2 serranos)
- 3 garlic cloves
- 1/2 cup chicken stock or water
- 1/2 tsp salt
- 1 tbsp vegetable or canola oil
Pumpkin Seed Enchiladas
- 4 corn tortillas
- 1 tbsp vegetable or canola oil
- 3/4 cup queso fresco
Garnish
- cilantro chopped
- queso fresco crumbled
Instructions
Pumpkin Seed Sauce
- In a small skillet, lightly dry toast the jalapeño and garlic cloves for 3-4 minutes until you get a little color out of them. Peel the garlic. Set aside.
- Dry toast the pumpkin seeds for 2-3 minutes until they are golden brown. They will puff up a little bit.
- Put the jalapeño, garlic, pumpkin seeds, chicken stock, and salt into a blender.
- Puree until smooth.
- In the same skillet, add 1 tbsp of cooking oil over medium heat. Add the pumpkin seed sauce and cook for 3-4 minutes, making sure that the sauce doesn’t curdle. If it gets too thick, add a tbsp of water.
Pumpkin Seed Sauce Enchiladas
- Over medium high heat, add 1 tbsp of cooking oil to a griddle. Cook the tortillas for 30 seconds a side, just enough to be pliable. Drain on paper towel.
- Add queso fresco to each of the tortillas.
- Fold over. Disregard there being 5 enchiladas in the picture. Maybe I was a little hungry and didn’t think 4 was going to cut it for me. Guess what? Neither did 5.
- Pour the pumpkin seed sauce over the enchiladas. Garnish with more crumbled queso fresco and cilantro.
