Enchiladas Verdes
Corn tortillas are lightly fried, filled with melty cheese and black beans, rolled, and smothered in a bright roasted tomatillo sauce. Baked until bubbling, they're tangy, cheesy, and deeply comforting.
Ingredients
- 1 1/2 pounds fresh tomatillos, husked and rinsed
- 2 poblano peppers
Instructions
- Preheat the broiler to high and arrange the tomatillos, poblano peppers, jalapeno, chopped onion, and unpeeled garlic cloves on a baking sheet.
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