These enchiladas are so flavorful and delicious, but do take some time to prepare. I would suggest making a double batch and freezing some in small rectangular serving-size glass containers before baking. This way you will have a homemade meal ready to go in the oven for another night, or a snack that hungry teenagers can pull out of the freezer and put into the oven! Serve the enchiladas with cooked brown basmati rice and shredded green cabbage tossed with my Cilantro Vinaigrette.
Ingredients
Sauce
1 pounds
tomatillos
husks removed
1 small
white onion
chopped
5 cloves
garlic
peeled
2
jalapeño peppers
2
serrano chili peppers
½ cups
cilantro
½ teaspoons
sea salt
1 tablespoons
extra virgin olive oil
1 cups
chicken stock
Enchiladas
1 tablespoons
extra virgin olive oil
1 small
white onion
diced
3 cloves
garlic
crushed
2 teaspoons
ground cumin
½ teaspoons
sea salt
2 small
zucchini
diced small
1 bunches
spinach
chopped
½ cups
chopped
cilantro
3 cups
shredded
cooked chicken
1 cups
grated
raw jack cheese
(or pepper jack cheese)
2 packages
sprouted corn tortillas
warmed
