Enchiladas Verdes for Shavuos!
Classic Enchiladas Verdes
Makes 6 enchiladas
6 corn tortillas
1 8-oz. block of Monterey Jack cheese
1 cup shredded cheddar cheese
Plain, non-Fat Greek yogurt
Preheat oven to 350 degrees.
Briefly wet corn tortillas under running water to soften, about 10 seconds.
Cut Monterey Jack cheese in slices about 1/4" thick and 1 1/2 or 2" long (it's easiest to do this if you just slice the block along its width). Place 3 slices of the cheese in the tortilla like so:
Here's what mine looked like before I put it in the oven:
Enchiladas Verdes with Spinach
1 small pack frozen spinach
Boil the frozen spinach for about 10 minutes until soft. Drain most of the water out, but retain about 1/4 of it. Put spinach and water in blender or food processor. Puree until smooth. When you put in the slices of Monterey Jack cheese, add 1 Tbsp. of the spinach puree.
Spinach Enchiladas with Salsa Verde
If you want to cut down on the fat, you can make these delicious enchiladas without all the cheese. Simply spread the spinach in the tortilla and eliminate the Monterey Jack. Spread the tomatillo sauce on top. If you wish, you can sprinkle some of the cheddar on top of the sauce. I actually suggest using a little cheese, as the tomatillo sauce is a bit naturally sour.
So there you have it, folks! Hope you enjoy these different Shavuos dishes! More Shavuos recipes to come.......