To celebrate Cinqo de Mayo i decided to make a bastardized mexican enchilada dish. I didn't have any recipe to go with this but since i've made similar ones i figured i could just wing it.
None of the ingredients were anything too special. I wanted to make the Tomatillo salsa/enchilada sauce again - so i roasted some peppers, garlic and onions to add to the canned Tomatillos.
Once they were roasted i added them and the tomatillos to the food processor to make the sauce.
I was also going to make some dips, so since the packages of tortillas are so big i thought i would bake some chips which would be a lot healthier. I lightly brushed them with some olive oil spiced with red peppers.
I then laid them out on a baking sheet - paying attention to them in the oven. I also made a dip of feta, tomato, onions and jalapenos for dips and guac. (not pictured)
For enchilada toppings i had cabbage, onions and jalapenos.
Previously, working with corn tortillas i've either fried them or baked them, but i had read about steaming them in a bamboo steamer so i did that. They were good, but i think if you're in the mood for something a little more decadent fry them. I appreciate the crispness, and i think they create a little more texture for the dish.
Making the enchiladas i put enough of the sauce to coat the bottom of the baking dish and set aside. To assemble them i simply put some of the tomatillo sauce down, then black beans (rinsed) and some goat cheese and cabbage. I rolled them up and added them to the waiting dish
Once i had filled the dish with rolled tortillas i topped the dish with the rest of the sauce then added the goat cheese, a mexican cheese blend and sprinkled with black beans. I covered it in foil, baking for about 10 minutes at 425, then removing the foil and allowing the top to brown and crisp up.
So authentic! (not)
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