Hi, all! Happy June! I hope this summer is off to a good start for you all! Today I’ve got a fun recipe for a homemade enchilada verde sauce that I made using veggies from my Misfits Market box- and also the recipe for the enchiladas themselves! Enjoy!

• 12 medium tomatillos
• 1 large onion, roughly chopped
• 2 garlic cloves, ends cut off
• 1 bunch cilantro leaves
• 2 jalapeño peppers, ribs and seeds removed if you prefer milder heat
• 1 tsp salt
• 2 tbsp oil

First, cook the tomatillos in boiling water for a couple minutes to soften them and help remove the sticky papery skin. After 2-3 minutes, remove them from the boiling water and remove the skin. Add the tomatillos and all other ingredients except the oil to a blender/food processor.

Blend the ingredients together until they are completely mixed and there are no large chunks left in the sauce.

Heat the oil in a medium saucepan (you can just re-use the one you boiled the tomatillos in to save dishes). Pour in the tomatillo mixture and cook for 3-4 minutes or until the mixture is slightly thickened.

And that’s it! This is a super easy but flavorful and fresh sauce.

Here’s my recipe for enchiladas verdes:

• ~2 cups homemade enchilada sauce
• Corn tortillas
• 4oz Monterey Jack cheese, shredded
• 4oz cheddar cheese, shredded
• Scallions for topping, if desired

Pour some of the enchilada sauce in the bottom of a 9×13″ casserole dish. Dip each tortilla into the enchilada sauce in the dish, coating each side. Sprinkle a small amount of cheese in the middle of each tortilla. Roll the tortilla up and place seam-side down in the casserole dish.

Repeat until your dish is filled with rolled tortillas. Then, pour the remaining sauce over the top of the rolled tortillas. Sprinkle with cheese and scallions.

Bake at 350F for 20-25 minutes.

And then serve the enchiladas hot with some rice and beans and guacamole on the side! Super easy, but super delicious! Happy cooking!