I told you. More Mexican-ish-inspired things to feed yourself. Again, I say “ish” and “inspired” because a good deal of this recipe is pretty much made up. Sometimes people give me a hard time over the cultural inauthenticity of my recipes. I make no warranties on that front. All I can tell you is that this stuff is tasty. Actually, this was sort of inspired by another probably inauthentic recipe that my mom made when I was growing up. I can tell you the whole recipe, because I still know it by heart: stuff tortillas with leftover mashed potatoes and cheese, cover with salsa and bake. They were awesome. Carb-o-licious. White beans don’t seem to get used all that often in enchiladas, but they’re actually perfect. Creamy, savory, mashed potato-esque, almost cheesy if you close your eyes, and they’re mild enough to let the flavor of the tomatillo sauce shine through. You could probably get away with using jarred green salsa if you really don’t feel like making the sauce. Because I always like to round out my meals with some veggies, I went and roasted up some corn and zucchini. They go great with the flavors in these little enchiladas, but feel free to skip them or sub your favorite veggies or whatever’s in season.
