Green Enchiladas in Mole Verde

Recipe Categories : | Mexican | Chili | Hot & Spicy | MAIN INDEX |

Serves : 4 -6

Ingredients :

• 2 cups Mole Verde
• ¼ cup vegetable oil
• 12 tortillas
• 1 cup grated semisoft cheese or queso fresco
• 1 cup homemade thickened cream
• ½ medium red or white onion, thinly sliced
  for 2 cups Mole Verde :
• 3 tomatillos, husked, stemmed, and rinsed
• ½ small onion, coarsely chopped
• ½ cup toasted pumpkin seed
• 4 medium poblano chilies, roasted, peeled, and seeded
• 1 large leaf romaine lettuce, shredded
• ¼ cup cilantro leaves
• ½ tspn salt
• 1 tbsp peanut oil

Preparation and Cooking Instructions :

1. Put the mole verde in a medium saucepan and set it over low heat to keep warm without boiling.
2. Heat 1 tbsp of of the oil in a heavy skillet. Add a tortilla and fry over medium-high heat until soft and pliable but not crisp, about 1 minute.
3. Dip the tortilla into the sauce to coat both sides. Spread 1 tbsp of the grated cheese in the center and roll up to make a loose tube about ¾" in diameter. Set it, seam side down, on a serving platter and continue, adding more oil to the skillet as necessary, until all the tortillas are softened, filled, and rolled.
4. Pour the remaining sauce over the enchiladas. Drizzle with the cream, garnish with the onion, and serve right away.
   
   For 2 cups Mole Verde :
   
   
5. Place the tomatillos, onions, garlic, and water in a small saucepan. Bring to a boil, then cover and simmer for 5 minutes, or until the vegetables soften.
6. Place the pumpkin seeds and 2 tbsp of the cooking liquid in a food processor and chop fine. Add the chilies, lettuce, cilantro, salt, and the remaining cooking water and purée as fine as possible.
7. Heat the oil in a skillet over high heat. Add the puréed mixture and stir over medium-high heat and no longer bright green, about 5 minutes. Use right away or cool, cover, and refrigerate overnight. Reheat before using.