THE CORVALLIS CARROT
What you'll be getting:
1/2 c enchilada sauce (chicken broth, tomatillos, chilies, peppers, onions, garlic, cumin, limes, cilantro, salt, pepper, nutritional yeast)
180 g filling (chicken breast, cabbage, kale, tomatillos, chilies, peppers, onions, garlic, cumin, limes, cilantro, salt, pepper, nutritional yeast)
Equipment needed: Casserole dish
Preheat your oven to 375 degrees.
While your oven is preheating you can start rolling the enchiladas.
If you warm up the tortillas they will be easier to roll without cracking. Quick frying them in oil also works, but is not necessary for this dish. I simply microwaved my tortillas for 20 seconds and they were flexible enough to roll. place your tortilla on a work surface and place a couple of tablespoons of the mixture on it and roll. You don't want to over stuff the tortilla. They should easily roll without filling spilling out. Put a little bit of the sauce in the casserole dish, just enough to coat the bottom of the dish to prevent sticking.
Continue to roll the enchiladas and place in the dish as you roll them until all tortillas have been used.
Drizzle sauce over top the tortillas. You just want to cover the tortillas, you may not use all of your sauce. Use extra sauce to drizzle over finished enchiladas.
Next, top with the cheese and place in the oven. Set a timer for 25 minutes.
For the last 5 minutes I turned on my broiler to get more color on the cheese, this is not necessary, I just prefer darker cheese.
Let the enchiladas sit for 15 minutes before cutting in to them, this will let the tortillas soak up any additional liquid. From start to finish this dinner takes roughly 35 minutes. Enjoy!