I wanted to make a vegetarian enchilada with salsa verde.
It looked good, tasted OK, but something was off. When we added pico de gallo, things improved. The filling for the enchilada was very good, and the salsa verde (tomatillo salsa) was good – they just were not enough together.I think it needed a red sauce (salsa roja).
Here is what I did for the filling:
Bring a pot of salted water to boil and cook 2 ears of corn for 4 minutes. Plunge into an ice bath. Cut the kernals off the cob and set aside
Meanwhile, with about 1/2 pound of swiss chard, chop the leaves and coarsely slice the stems.
Chop 6 oz of yukon gold potatoes into 1/2-inch dice. Cook in 2 Tbsp sunflower or canola oil until lightly browned and tender, about 8 minutes. Remove with a slotted spoonto a paper towel to drain.
Mince 2 cloves of garlic and 1/2 a small onion. Cook the garlic and onion about 2 minutes. Add the swiss chard stems and cook until tender, about 4 minutes.
Pour the swiss chard mixture into a colander to drain off any excess liquid. Mix in the corn, potatoes and 1/2 cup shredded cheddar.
This will make about 10 enchiladas. You can fry the corn tortillas in oil for about 30 seconds if they need to be softened. Fill each tortilla with 2 heaping Tbsp of filling.
Roll and place in a 9×13 baking dish. They will eventually be baked for 20 minutes at 350. But here is where I think the red sauce is needed, both under and on top. Perhaps a mix of salsa verde and salsa roja.
Transfer to a small sauce pan,
and cook over medium heat until it cooks down to relish consistency. Then season with salt and pepper.
If you try a different version of this recipe, let me know how it goes!