Enchiladas Verde

Fresh salsa verde served with tortillas stuffed with a creamy butterbean, corn and zucchini filling. I made my own tortillas for this recipe but store bought corn tortillas will also work.

Ingredients

For the tortillas (recipe from Bob’s Red Mills Masa Harina)

2 cups of masa harina flour

1.5-2 cups of hot water

1/2 teaspoon of salt

For the salsa verde

5-6 medium sized tomatillos

4 jalapeño peppers

4 medium sized garlic cloves (whole and with skin)

1 large handful of coriander

Couple of tablespoons of water

Salt to taste

1-2 tablespoons sour cream

For the filling

1 small onion finely chopped

1 can of butter beans

1 medium sized courgette chopped into small pieces

1 cup of sweet corn

Small jalapeño finely chopped (optional)

1 teaspoon of smoked paprika

1.5 teaspoons of cumin

1 teaspoon salt

Pinch of cayenne pepper

1 tablespoon of vegetable oil

Steps

1. Preheat the oven to 200 degrees C. Put the tomatoes, jalapeños and garlic cloves onto baking tray an drizzle with some oil. Put the baking tray in the oven and roast for around 30 mins until the jalapeños and tomatoes are charred. Keep an eye on the jalapeños and garlic cloves, they may need to be taken out of the oven before the tomatoes at around 20 mins if cooked. Once done leave to cool.

2. Mix the masa harina and salt in a bowl and gradually add the water bringing the dough together as you do. Once it’s come together start kneading the dough until it becomes firm but not too dry. It should also not be sticky. Cover with a damp towel and leave to rest for an hour

3. Make the salsa verde by adding the roasted veggies and rest of the ingredients for the sauce to a food processor and blitz until you have a sauce. Add a little water if too thick. Take a quarter cup of the sauce and mix with 1 tablespoon of sour cream. Keep aside to add to the filling.

4. For the filling, heat the oil in a pan and add the cumin, paprika, cayenne pepper and salt. Once the spices are sizzling add the onions and fry until they are soft. Add the courgettes, jalapenos (if using) and cover with a lid. Cook for a few mins with the lid on until the courgettes are soft. Then add the butter beans and sweet corn, mix everything together and a splash of water to soften the beans. Cook for 5 mins on medium heat. Remove pan from the heat and stir in the quarter cup of sauce with the sour cream

5. Once the dough has rested, divide it up into 2 inch balls. Take one ball and place in between a folded piece of parchment paper. Carefully flatten and roll out with a rolling pin. Take the tortilla and place on a hot pan. Once you see small bubbles develop flip over the cook the other side for a minute or so until slightly browned

6. To assemble the enchiladas, take a couple of tablespoons of the filling and add to the tortillas. Roll up the filled tortillas. Spread some of the salsa verde onto a plate. Place the filled tortillas on top of the sauce and then add more sauce on top. Garnish with coriander, chopped red onion, feta cheese, more sour cream and serve.