I posted about the enchiladas I’ve made before with Maya, which uses an incredible amount of fresh greens in the green sauce, but two nights ago I upped the ante by filling the enchiladas with greens as well.
The filling: one bunch each of mustard greens, kale, and tatsoi, sauteed with one large onion, and then mixed with one pound of queso fresco (and two eggs). Although I didn’t do it this time, this filling would easily “hide” 1/2 block of crumbled tofu for extra soy protein.
I made the green sauce in a blender: puree two bunches of green onions, one bunch of cilantro, 7-8 tomatillos, 2 jalapeno peppers, and the greens from two bunches of radishes.
First pour green sauce into the bottom of the cassarole. Then roll your enchilades up (I didn’t fry them – just dipped them into the green sauce to soften them). Cover with the rest of the green sauce and a bit of cheddar (or jack) cheese and bake for 1 hour.
This is me making damn sure that I am using every single thing in my CSA basket this week!
(Except maybe the parsley. The green beans have been delicious just steamed, the salad greens, especially the arugula, has been out of this world, I made a cream of celery last night, and tomorrow I’ll use the cabbage for cabbage rolls. Oops, make that Thursday. Tomorrow night I play bunco, so Bella and Chad fend for themselves – which means bean and chees burritos.)