Green Enchiladas with Lentils and Cheese

Ingredients

• 250 g Cooked green lentils
• 150 g Oaxaca cheese
• 350 g Tomatillos
• 6 piece Corn tortillas
• 0.5 piece White onion
• 2 clove Garlic
• 30 g Fresh cilantro
• 1 piece Poblano pepper
• 100 ml Crème fraîche
• 0.5 tsp Cumin
• 3 tbsp Neutral oil
• 1 tsp Salt

Instructions

1. Step 1

   Roast the poblano pepper over a flame, then peel and slice into strips.

2. Step 2

   Boil the tomatillos for 5 minutes, then blend with garlic, fresh cilantro, and onion to make the verde sauce.

3. Step 3

   Mix cooked lentils, grated cheese, and cumin in a bowl.

4. Step 4

   Warm the tortillas for 30 seconds each, then fill with the lentil mixture.

5. Step 5

   Roll the tortillas and place them in a buttered baking dish.

6. Step 6

   Pour the verde sauce over the enchiladas and add the poblano strips.

7. Step 7

   Bake in a preheated 200°C oven for 15 minutes.

8. Step 8

   Garnish with crème fraîche and fresh cilantro.