Date: Tue, 12 Jul 94 11:13:59 EDT
From: mmk3@Lehigh.EDU (MARGARET M. KING)
Enchiladas Verde
I made these last night with homegrown tomatillos:) Warning, this is not
a quick dinner. To make it quicker, get salsa to simmering point, and prepare
your choice of filling.
Salsa Verde(adapted from the Frugal Gourmet)
8 tomatillos chopped, husks removed
2 med. onions chopped
1-2 cloves garlic, minced
1 3/4c. veggie broth
2Tbsp flour
7oz. can green chiles(2-3 fresh) chopped
1-2 jalapenos, depending on your heat threshold
Saute tomatillos, onion and garlic until onion translucent. Add flour and
stir to coat. Add broth and stir until combined(lumps of flour disappear)
Add green chiles and simmer for 30 minutes. You can add jalapenos at
the end or with the chiles.
Enchiladas
1 batch Salsa Verde
4-6 flour tortillas,warmed
Filling(see below)
Preheat oven to 350F. In baking dish add some sauce to coat bottom. Then
assemble tortillas. Top off with remaining sauce, and bake until bubbly.
15-20min.
Filling-be creative or:
1- refried beans, with sauteed onions,peppers and shrooms.
2-Mexican rice with added black beans and corn.
This is what I used last night(chile powder is intentionally absent):
1 cup brown rice
21/2c. water
5-6lg. shrooms
1/2 red pepper
1 sm. onion
2 cloves garlic
1c. corn
1 can black beans(any small bean works fine)
(spices are approx.-may add more)
1/2tsp. cinammon
1/4tsp. saffron
1 tsp. cumin
1/2tsp. coriander
1/2tsp. oregano
1. saute pepper, onion and garlic. Add spices, except saffron
2. Add rice, saute briefly and then add water and saffron.
3. Bring to boil and simmer for 30 min.
4. Add corn, shrooms, and beans and cook until water absorbed.
Makes enough for 2 people, with lunch leftovers.
kwvegan vegan