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Preheat the oven to 375 degrees. Fill each corn tortilla with enough mixture to roll up in a tube. Pour a little Tomatillo Salsa in the bottom of a baking dish and set the filled tubes in the salsa, leaving a little room in-between. Pour more salsa over the top of each filled enchilada making sure every surface of the tortilla is covered in salsa. Place into a hot oven and bake until golden brown and the cheese is melted and hot - 10 minutes.
Serve with Border Guacamole and sour cream and cilantro.
Heat Fustini’s olive oil in a skillet over moderate heat and add the onion. Sauté, stirring frequently for a few minutes and add jalapeno and garlic and cook for another minute. Remove from heat and let cool. Add cooled vegetables to cheeses and mix. Add enough Tomatillo Salsa to make the mixture wet.
Cut tomatillo into quarters. Heat Fustini’s Single Varietal olive oil in a large skillet over low heat and add onion. Cook onion for several minutes and add tomatillo and garlic and cook for a few more minutes. Season with salt and pepper and continue cooking until the tomatillo breaks down - 8 minutes. Place into a blender with cilantro and honey and process until smooth. Season with more salt and pepper if needed.
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