Lamb Enchiladas With Green Sauce

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 3
• 1 1/4 lbs lamb shoulder, diced
• 1 cascable chili
• 2 tablespoons oil
• 2 garlic cloves, crushed
• 1 onion, finely chopped
• 2 cups canned tomatillos, drained
• 6 corn tortillas
• 3/4 cup mexican cheese

Recipe

• 1 put the diced lamb in a sauce pan,pour in water to cover,bring to a boil,lower the heat and simmer for 40 minute.
• 2 meanwhile,soak the dried chile in hot water for 30 min until softened,drain,remove the stem and seeds.chop it.
• 3 drain the lamb and shred it,set it aside.
• 4 heat the oil in a pan and saute the garlic and onion for 3 min until translucent,add the chopped chile and tomatillos,cook,stir constantly until the tomatillos start breaking up.lower the heat and simmer the sauce for 10 min,cool slightly and puree it in a blender.
• 5 preheat oven to 350f,microwave the corn tortillas wrapped in wet paper towel for 30 sec.spoon one-sixth shredded lamb onto the center of each tortilla and roll it up,put them in a baking dish,face-side down,completely cover the enchiladas with the sauce,sprinkle cheese on top,bake for 25-30 min or until cheese bubbles.