Potato Enchiladas with Avocado Salsa Verde
INGREDIENTS
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6 medium potatoes peeled and cut in quarters
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1 pound tomatillos husks removed
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2 ripe avocados peeled and pit removed
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2 serrano chiles
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1/2 medium white onion
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2 cloves garlic
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1/4 cup fresh cilantro leaves
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vegetable oil for frying
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18 corn tortillas
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2 1/2 to 3 cups queso fresco crumbled
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1 red onion finely chopped, plus more for garnish
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Shredded lettuce
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A blender
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A medium Skillet
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