Food & Cooking Recipes Main Dish Recipes Casserole Recipes Folded Enchiladas Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 50 mins Servings: 4 In our take on south-of-the-border street food, corn tortillas are softened in broiled tomatillo salsa and then topped with cotija cheese, sliced radish, and shredded red cabbage. Ingredients 1 pound tomatillos, husks removed, rinsed well 2 poblano chiles ½ white onion, quartered 3 garlic cloves, unpeeled coarse salt and ground pepper 8 corn tortillas 1 tablespoon vegetable oil ¼ head red cabbage, shredded (2 cups) 3 tablespoons sour cream, thinned with a little water 3 radishes, thinly sliced 2 ounces crumbled cotija cheese or ricotta salata Directions Heat broiler, with rack in top position. Place tomatillos, chiles, onion, and garlic on a rimmed baking sheet and broil until skins are blistered and chiles are soft, 4 minutes, flipping halfway through. Remove from oven and reduce heat to 400 degrees. When cool enough to handle, peel garlic and chiles and seed chiles. Transfer, along with tomatillos and onion, to a food processor; puree with 1/2 cup water until smooth. Season with salt and pepper. (To store sauce, refrigerate in an airtight container, up to 3 days.) Wrap tortillas in foil and heat in oven, 5 minutes. In a large, straight-sided skillet, heat oil over medium-high. Add sauce and bring to a boil. Remove from heat. Working with one tortilla at a time, add to skillet and press to coat with sauce, then fold into quarters. With a metal spatula, transfer to a platter. Top tortillas with remaining sauce, cabbage, sour cream, radishes, and cheese. Serve immediately. Rate it Print