Red Or Green Cheese Enchiladas Recipe

Green Tomatillo Sauce

In a pot, combine tomatillos, onion, garlic, jalapeño, cilantro, lime juice, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes until tomatillos are soft. Blend until smooth and set aside.

Roasted Red Pepper Cream Sauce

In a blender, combine roasted red peppers, heavy cream, garlic powder, salt, and pepper. Blend until smooth. Transfer to a saucepan and heat gently over low heat until warmed through.

Fry the Tortillas

In a skillet, heat vegetable oil over medium heat. Fry each corn tortilla for about 10-15 seconds on each side until they are soft but not crispy. Remove and drain on paper towels.

Assemble the Enchiladas

Place about 2 tablespoons of shredded Jack cheese in the center of each tortilla. Roll up tightly and place seam-side down in a greased baking dish.

Add Sauce and Bake

Pour the green tomatillo sauce over half of the enchiladas and the roasted red pepper cream sauce over the other half. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until heated through and cheese is melted.

Serve

Remove from the oven, allow to cool for a few minutes, then serve topped with sour cream, chopped green onions, and sliced olives.