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Authentic Mexican - Green Enchiladas


12 corn tortillas, cut in 1/2" strips
2-3 cups Munster or Cheddar cheese, shredded
4 cloves garlic
8 medium green tomatoes
1/2 of a small onion
1 bunch cilantro
4 roasted green chilies, pealed, deseeded and deviened
1 cup whipping cream
1 cup chicken broth
salt and pepper to taste


Place all ingredients, except for tortillas, cheese and half of the cilantro in a blender. Blend until well mixed, then add the other half of cilantro and mix for a couple of seconds, you want to be able to still see small pieces, you don't want it liquified like the first half.

In a large skillet, fry the tortilla strips until light golden brown. Drain strips. In a 9x12 dish, pour a little of the blended sauce in the bottom and then add a layer of tortilla strips. Add a layer of cheese and more sauce. Keep adding layers of tortillas, cheese and sauce. Finish with a layer of cheese.

Bake in a 375 degree oven for 30 to 45 minutes, or until cheese is melted throughout. Remove from oven and let rest for 10 to 15 minutes. Makes four servings.

For chicken enchiladas, brown strips of chicken and add to each layer.

Recipe courtsey: M. Leon


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