15 green tomatoes
1/2 large onion
1 or 2 cloves garlic
a handfull fresh cilantro (coriander)
2-3 green chilies, or jalapeqos.
2 Tbspoons oil
Cook green tomatoes in plenty water until soft. Put everything except oil in a mixer and mix well. Heat oil in a thick pan, add sauce. Cook for 5 minutes or untill color darkens and sauce thickens. Best if enchiladas are stuffed with chicken.