Green Enchiladas with Potato and Bean Filling and Tomatillo Sauce
Green enchiladas with a potato and bean filling and a fresh tomatillo sauce with cilantro and lime. Served with sour cream and lime to taste.
By yumbelo · 4 servings · 60 minutes
Ingredients
- 12 pc corn tortillas
- 500 g floury potatoes
- 1 pc onion
- 2 pc garlic cloves
- 240 g kidney beans, drained
- 150 g corn kernels
- 2 tbsp cooking oil
- 1 tsp ground cumin
- 1 tsp sweet paprika powder
- 1 tsp salt
- 500 g tomatillos
- 1 pc jalapeño
- 1 bunch cilantro
- 1 pc lime
- 150 g Chihuahua cheese, grated
- 150 g sour cream
- 100 ml water
Method
- Preheat the oven to 200 °C top and bottom heat.
- Peel the potatoes, cut them into about 1 cm cubes and cook them in boiling salted water for about 10 minutes until al dente, then drain.
- Finely dice the onion and garlic. Heat the oil in a large pan and sweat the onion and garlic in it for 3 minutes until translucent.
- Add the cumin and paprika powder and toast briefly, then stir in the potatoes, kidney beans and corn and season with salt. Keep the filling warm for now.
- Halve the tomatillos and blend finely together with the deseeded jalapeño, half of the cilantro, half of the lime juice, 100 ml water and 1/2 tsp salt in a blender or with an immersion blender.
- Bring the sauce to a boil in a pot and simmer for about 5 minutes until slightly thickened.
- Warm the tortillas briefly in a dry pan or in the microwave so they become pliable.
- Brush a baking dish with some of the sauce. Spread each tortilla with some filling and cheese, roll up and place seam side down in the dish.
- Pour the remaining sauce over the enchiladas and sprinkle with the rest of the cheese.
- Bake the dish in the oven for about 20 minutes until the cheese is golden brown.
- Coarsely chop the remaining cilantro. Sprinkle the enchiladas with cilantro and serve with sour cream and lime wedges.