Nutrition Information (per serving)
calories
310
protein
13 g
sodium
690 mg
carbohydrates
36 g
fat
14 g
fiber
7 g
cholesterol
34 mg
Servings
4 (2 ea.)
Ingredients
Tomatillo Sauce
1 lb fresh tomatillos
¼ jalapeño pepper, minced
½ tsp oregano
⅛ cup fresh chopped cilantro
1 Tbsp minced garlic clove
½ tsp sea salt
2 tsp fresh lime juice
1¼ cups grated cheddar cheese
1 cup minced red onion
8 corn tortillas
To make Southwest Green Cabbage Salad: combine 2 cups green, shredded cabbage, 1 tablespoon fresh lime juice, 1 tablespoon chopped cilantro, and ½ teaspoon sea salt. Toss together.
Instructions
- Pre-heat oven to 400F.
- Remove husks and wash tomatillos. Place on a baking sheet lightly sprayed with canola oil and roast for 10 minutes. Transfer roasted tomatillos to a food processor. Add jalapeño, oregano, cilantro, garlic, sea salt and lime juice and blend until pureed. Set sauce aside.
- In a small bowl, combine 1 cup of cheddar cheese and red onion. Place ¼ cup cheese mixture into each corn tortilla and roll up. Place enchiladas in an 8-inch by 8-inch baking dish. Top enchiladas with tomatillo sauce and remaining ¼ cup of cheese. Place under broiler until cheese is melted.
- Serve 2 enchiladas with ½ cup Southwest Green Cabbage Salad.
To make Southwest Green Cabbage Salad: combine 2 cups green, shredded cabbage, 1 tablespoon fresh lime juice, 1 tablespoon chopped cilantro, and ½ teaspoon sea salt. Toss together.
