Cheese Enchiladas with Tomatillo Sauce

Written by 
The Canyon Ranch Kitchen

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 
  1. Pre-heat oven to 400F.
  2. 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.
  3. 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.
  4. 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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.