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Yields4 Servings
 Canola Oil
 1 White Onion, quartered
 1 Green Bell Pepper, cut into large cubes
  Tomatillo
 Peas
 1 bunch Spinach
 1 bunch cilantro1
  Corn Tortilla
  Oaxaca
1

Heat oil in pan. Saute onion, bell pepper and tomatillos until soft.

2

Put sauteed ingredients into a blender along with the peas, spinach and cilantro (saving some for garnish). Blend until smooth. Pour some of the blended mixture into the bottom of a baking dish. Pour the rest into a shallow dish.

3

Dip tortillas into the sauce then lay down. Top with peas, spinach and some shredded cheese, roll up the tortillas and place into the prepared baking dish.

4

Sprinkle with shredded cheese and bake for 10 minutes, or until bubbly. Top with cilantro before serving.

Ingredients

 Canola Oil
 1 White Onion, quartered
 1 Green Bell Pepper, cut into large cubes
  Tomatillo
 Peas
 1 bunch Spinach
 1 bunch cilantro1
  Corn Tortilla
  Oaxaca

Directions

1

Heat oil in pan. Saute onion, bell pepper and tomatillos until soft.

2

Put sauteed ingredients into a blender along with the peas, spinach and cilantro (saving some for garnish). Blend until smooth. Pour some of the blended mixture into the bottom of a baking dish. Pour the rest into a shallow dish.

3

Dip tortillas into the sauce then lay down. Top with peas, spinach and some shredded cheese, roll up the tortillas and place into the prepared baking dish.

4

Sprinkle with shredded cheese and bake for 10 minutes, or until bubbly. Top with cilantro before serving.

Veggie Enchiladas

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