Potato and Cheese Enchiladas with Salsa Verde

Preheat the oven to broil. Tear two sheets of aluminum foil 12x12-inches in size.

For the salsa, heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, tomatillos, tomato, and serrano pepper to the pan. Sprinkle with salt and pepper. Cook, stirring occasionally, for 3 minutes.

Add the broth and bring to a boil. Reduce the heat to a simmer, cover, and let cook for 10 minutes or until the tomatillos are soft.

Transfer the salsa mixture to a blender. Add the cilantro, cover, and process until smooth. Return to the pan to keep warm over low heat.

For the potatoes, heat the oil in a large skillet over medium-high heat. Add the potatoes and cook for 10-12 minutes, stirring frequently, until the potatoes are soft and browned.

Fill each tortilla with some of the potatoes and a couple tablespoons of the grated cheese. Fold in the sides of the tortillas then roll up to seal in the filling. Place 2 on each piece of foil. Fold the foil around the enchiladas to create a boat. Place the foil in a baking dish. Spoon the salsa over the tortillas and top with the remaining cheese. Place in the oven under the broiler and cook for 5 minutes or until the cheese has melted.

Serve hot.