Green Enchilada Sauce

Green Enchilada Sauce
Coat corn tortillas, your favourite veggies and cheese, and pop in the oven
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Category: Appetisers
1 ½ Tbl sunflower oil
1 medium onion, roughly chopped
3 cloves garlic, roughly chopped
4 slices La Morena Green Jalapeños (Rajas Verdes) with 4 slices of carrot (included in tin)
2 cans La Costeña Tomatillos 800g, drained
½ tsp vegetable stock powder
¼ cup Tio Pablo Pepitas (pumpkin seeds)
50g feta cheese, roughly chopped
2 Tbl lemon juice
1 ½ Tbl sesame seeds
1 tsp Tio Pablo Mexican Oregano
½ tsp paprika


In a large saucepan, heat the oil and brown the onion and garlic.  Add the pepitas, jalapeños and carrots, cook for about a minute and then add the drained tomatillos and vegetable stock powder. Cook a few more minutes and then add the Mexican oregano, epazote, paprika and sesame seeds.
Take saucepan off of heat and add feta and lemon juice.  Stir to let feta melt through a bit, and then let cool for a few minutes.
Put whole mixture into a food processor and pulse for about twenty seconds.  Add sugar and coriander and pulse again until processed through.  Season with salt and pepper.
Easy to assemble layered enchiladas using Tio Pablo corn tortillas, your favourite veggies, chicken and grated tasty cheese.  Serves 8