Any kind of sauce (tomatillo*, enchilada or mole)
Flour or corn tortillas
Jack or cheddar cheese
Various veggies: zucchini, mushrooms, anaheim/bell/pasilla peppers
Chicken breast, shredded, or cooked yam/butternut squash if you’re a vegetarian
Cumin
Oregano
Sage & Rosemary to taste (optional)
Paprika
Cooking oil
Stir fry veggies (and chicken) in oil, then add spices to taste. Meanwhile turn oven on to 350. Shred cheese and add to center of tortillas. When stir fry is done, add to tortillas, then roll and place in casserole dish. Drench in sauce, sprinkle cheese on top. Heat for approx. 10-15 min.
Good to serve with refried beans and Mexican rice (regular rice with achiote added). Or you can add pinto/black beans to the inside. I like to have sour cream and chipotle paste with it. You can make your own paste by getting chipotle peppers in a can (make sure they are garlic free) and putting it in a food processor with a dash of white vinegar and a bit of water to smooth the blending.
*see my tomatillo salsa recipe below to do this onion/garlic free
Tomatillo salsa
12-15 large Tomatillos
1 Japaleño or Serrano pepper, finely chopped
2/3 of a bunch cilantro
1 lime
cooking oil
My husband likes to broil the tomatillos first to get them smokey, I often skip this step. Either way tastes good.
Puree the tomatillos and cilantro in a food processor.
Add the pepper to oil for a few minutes until cooked.
Add the puree to the pan and cook for about 15 minutes- it will turn from bright green to dark green. Squeeze in half a lime and mix- add more if you want. Salt can add flavor as well. Up to you. Put in fridge- it is best after a few hours or the next day.
Options:
Kick it up with chipotle. We have been mixing this with chipotle peppers from a can (when we first puree). It is delightful.
Smooth it out with avocado. Add 1 medium avocado, diced, to the puree. Also lovely.
You can do even do both at the same time.