Viva Mexico!! Enchiladas

Tacos, gorditas, enchiladas all great ways to celebrate independence day. For these pre-celebration days I decided to cook enchiladas suizas, which are green enchiladas basically. Always a good excuse to eat these enchiladas because they are my favorite, and I know you'll enjoy them as well.

Enchiladas Suizas (green enchiladas)

INGREDIENTS:

2 tomatillos (green tomatoes)

2 serrano chiles

1 cup sour cream

4 cloves garlic, chopped

2 poblano chiles, roasted, peeled, chopped

salt and pepper to taste

1 cup canola oil

3 cups mushrooms, chopped

1 1⁄2 cups cups shredded cheese Oaxaca or mozzarella

8 corn tortillas

INSTRUCTIONS:

On a sauce pan boil the green tomatoes and serrano chile, boil for about 10 minutes, and remove from heat.

Transfer to a blender along with sour cream, garlic, poblanos, and 1 cup boiling water; season with salt and pepper, and puree until smooth. Set the sauce aside.

Take the mushrooms in a pan with oil, and saute for about 10 minutes. Season with salt and pepper.

Heat oil in a skillet over medium-high heat. Working one by one, grasp tortillas and fry in oil until pliable, about 1 minute.

Transfer tortillas to a work surface. Divide mushroom filling evenly among tortillas, and add shredded cheese, roll tortillas tightly around.

Pour enchilada sauce on top of the tortilla rolls and cover with cheese.

SERVE:

On a plate serve the enchiladas with rice or beans. Enjoy!!

Enchiladas suizas de champiñones

INGREDIENTES:

2 tomatillos

2 chiles serranos

1 taza de crema agria

4 dientes de ajo, picado

2 chiles poblanos, tostados, pelados, cortados

sal y pimienta al gusto

1 taza de aceite

3 tazas de champiñones, cortados

1 1⁄2 taza de queso rallado Oaxaca o mozzarella

8 tortillas de maiz

INSTRUCTIONES:

En un sarten blanquear los tomates y chile serrano, por unos 10 minutos.

Tranferirlos a una licuadora con la crema agria, ajo, chile poblano, y 1 taza de agua hirviendo, con sal y pimienta. Hacerlo pure.

Tomar los champiñones y guisarlos en un sarten con aceite por 10 minutos. Sazonarlos con sal y pimienta.

En un sarten, calentar el aceite en fuego medio-alto. Trabajando de tortilla en tortilla, agregar al aceite y freirla por 1 minuto.

En una superficie poner la tortilla y agregar los champiñones y queso rallado como relleno.

Enrollar la tortilla y agregar salsa sobre esta y queso rallado.

PARA SERVIR:

En un plato servir un par de enchiladas y acompañar con arroz o frijoles.