For my salsa I combined
3 cans rotel tomatoes with mild green chiles, drained
1 onion, diced
handful fresh cilantro finely chopped
4 TBS pickled diced jalapeños (or fresh)
Couple pinches sea salt
Combine all ingredients in bowl and stir well.
For my friend April’s vegetarian enchiladas, preheat oven 350 degrees
1 large can Old El Paso enchilada sauce,
1 bag soft flour tortilla shells,
1 bag shredded Mexican blend cheese,
1/2 stick butter,
1 chopped onion,
2 chopped bell peppers,
1 small can green chiles
1 large bowl of your choice of cooked beans (pinto, black or white for example)
handful finely chopped cilantro
In casserole dish pour enough enchilada sauce to cover bottom of dish, lightly sprinkle with shredded cheese. Set aside.
In skillet of heated butter, sautée onions, bell peppers, green chiles and cilantro until still just slightly crispy but done. Set aside.
Assemble enchiladas by filling each tortilla shell with beans and onion mixture then roll up and place in casserole dish. Fill dish with as many tortillas as will fit. Top heavily with enchilada sauce and then shredded cheese. Cover with aluminum foil.
Bake for 45 min.
serve with salsa, sour cream, guacamole, tortilla chips, etc.