Green Chilies Enchiladas

Fry very skinny strips of chicken, beef, fish or vegetables in a bit of salt and pepper and a splash of olive oil until slightly browned.









Boil 1 lb of tomatillos in 4 cups of water until soft, about 5 min. allow to cool then add cooked tomatillos and 2 cups of the cooking liquid to a blender. Then add 4 cloves of garlic, ½ bunch of cilantro, ½ a large yellow onion, ½ of a jalapeno (no seeds or veins, more or less can be added) 1 tsp each of salt and sugar. Blend on high until smooth. Heat a large frying pan with 2 tbls of sunflower seed oil, add the sauce to the frying pan and simmer for 5-10 minutes.

Shred cheese and set aside. This is Monterey Jack.

Pre-heat the oven to 400 degrees. Lay out the tortilla and layer in your filling and cheese and roll very tightly.

Once they are all rolled and laid tight against one another, pour the green chilies sauce on top. Use your fingers to spread the sauce over every tortilla evenly. Then sprinkle a little bit of cheese over the top. Bake for 30 minutes.

 While the enchiladas are baking make refried beans. I love cannelloni. These are pan fried in a little bit of olive oil, salt and pepper.

Serve with salad and the beans and enjoy!