Ingredients:
- 4 Russet potatoes
- 8 Corn tortillas
- 6 oz shredded cheese
- 8 Tomatillos
- 2 jalapeño peppers
- 1 Yellow onion
- 1 bunch cilantro
Directions:
- Peel potatoes and cook in boiling water for 10 min or until able to easily slice through with a knife
- Drain and mash potatoes, then season with salt and pepper
- Take enough mashed potato to roll in a tortilla
- After rolling the enchiladas and placing them in an oven dish pour tomatillo salsa over them.
- Put shredded cheese on top of the of everything and bake in a 350-degree oven for 20 minutes
- Let cool down and serve
Salsa:
- Chop onions and lay out tomatillos, jalapeños, and onions on large sheet tray
- Set oven to broil and put sheet tray on top rack of oven closest to the broiler
- Broil until everything is soft and tomatillos and jalapenos begin to char
- Blend, add cilantro and season with salt
[table id=11 /]
