Enchiladas Verdes
I used El Milagro yellow corn totillas. Heat 3 tbs olive oil in a pan on medium heat. Place each tortilla on the hot oil for about 1 minute each side. This will soften the tortilla and allow you to roll it. Place the soft tortilla on your baking bowl. Fill with spinach and Cabot's lactose free cheese (I prefer the white cheese for this dish). Roll the tortillas with the filling inside.
Pour the green Mexican salsa (you can buy ready to pour green salsa at most supermarkets, or you can make your own with tomatilloes, jalapenos, cilantro, and onions) on top of the enchiladas.
Shred 2/3 cups of the cheese and spread on top of the enchiladas.
Bake in middle rack of oven for 10 miniutes.
Broil for 5 minutes.
Accompany with Mexican Rice and refried black beans!
So yummy!
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