Blue Corn Verde Enchiladas

Blue Corn Verde Enchiladas 

I'm always looking for new ways to use TJ's blue corn tortillas so I was totally psyched when our good friend Daria passed along this fantastic recipe.  It's fast, easy and extremely delicious!  I paired the enchiladas with NearEast Spanish Rice mix for convenience and if I had more time I would have accompanied it with lime flavored black/pinto beans.  I used a fresh Salsa Verde, although when I prepare it again I'm going to use TJ's canned green salsa for a more blended/creamy texture.

 Ingredients: 
     ~ TJ's Blue Corn Tortillas

~ TJ's Green Salsa (12-16oz)
~ 2 Jalapeno, minced
~1 Onion (leek or shallots), Chopped
~  1 Purple Onion, Chopped small for topping
~ 1 C. grape Tomatoes, Chopped for topping
~ 2 Potatoes, Cut in small cubes
~ 8-10 colored small sweet peppers, Sliced thin
~ 2 C. fresh Organic Spinach
~ Veggie Broth, for sauteing
~ 1 Lime

Cooking Instructions:

• Cook chopped potatoes in boiling water for 5 minutes, drain and set aside
• Saute onions (leek or shallots) and jalapeno peppers in small amount of veggie broth until soft. 
• Add cooked potatoes, sweet peppers, seasoning and some green salsa and more veggie broth if necessary, cover and cook 3 minutes
• Add greens and stir them in with potato mixture, cover for 1-2 minutes until completely wilted
• Set stuffing aside
• Put a thin layer of green salsa on the bottom of a pyrex baking dish
• Fill each tortilla (MUST steam/warm them for a minute or two before stuffing) with with veggie mix, wrapping into thirds; when all are stuffed, put another layer of green salsa on top
• Top with finely chopped purple onion and tomatoes
• Optional: Hot Sauce on top
• Bake uncovered at 400 to 425 degrees until tortillas start to crisp
• Squeeze juice of 1/2 to 1 lime over them before serving