Cheese or Veggie Enchiladas

Easy, Fast, and Oh so filling Enchiladas

Sauce: Boil 4 tomatillo peppers and 4 serrano peppers (less if you dont want this to be too spicy) in a pot until the tomatillos change color and are slightly soft. Take off the tops and the leafs before boiling.

Drain water and put peppers, garlic to taste, and a mix of 1/2 veggie broth and 1/2 water enough to cover the peppers. Blend and top enchiladas before baking.

Yellow corn tortillas (I suggest an authentic Mexican brand that is a little softer and not Mission which tend to break while folding.

Put veggies (zucchini and bell peppers) or just cheese at the round end of the tortilla. Role about twice over and lay fold down on sheet pan. After all of your enchiladas are made, top with the tomatillo sauce and additional cheese.
Bake for about 20-30 min at 350, making sure NOT TO BURN them, checking on them every 5 min.

Serve with black beans and cilantro rice.