My sister Carolyn made this dish for me when I was visiting her, recently, and I love it so much I want to share it with you.  She had made a similar dish for our family about 20 years ago, using way more jalapenos, and the memory is still ingrained:  We were all in love with the dish but it was way too fiery hot! I remember spending the meal with my tongue in the water glass! Needless to say, the current version she made was only mildly spicy, and I give you this revised version, below.  The original recipe is adapted from The Vegetarian Epicure.

An unusual yet memorable enchiladas, with a center of fresh mozzarella and a green sauce with zing, Enchiladas Salsa Verde could become a family favorite. You can add more jalapeno for a hotter version, if you dare!

Ingredients
6 good sized tomatillos or 8 smaller
2-3 tablespoons chopped  cilantro(small bunch)
1/2 cup diced onion
1/2 diced jalapeno – more or less depending on your taste
1/4 cup water
dash of salt
5-6 corn tortillas
10-12 3″x3″ slices of fresh mozzarella
grated cheese for the top, as desired

For sauce: Take hulls off tomatillos and boil them until soft, about 8-10 minutes.  Put the cooked tomatillos in a food processor and blend until smooth. Add to a saucepan with the diced jalapeno, cilantro, onion, water, and a little salt. Simmer for about 40 minutes.

Make the enchiladas by laying the mozzarella on top of a tortilla. Roll it up and place in a baking dish with the seam side down. Repeat for 5-6 tortillas. Cover the tortillas with the salsa verde, and grate a little cheese over the top.  Cook at 350 F. for 45 minutes.

–By Annie B. Bond, best-selling author of five green living books, most recently True Food (National Geographic, 2010).