INGREDIENTS
- 2 oz Marzetti® Buttermilk Ranch Dressing
- 2 oz Marzetti® Sour Cream
- 8 oz Tilapia filet
- 4 (6") Corn tortillas
- 3 Tomatillos
- 1 Onion, cut into quarters
- 2 Jalapeno peppers
- 1 oz Oil
- 3 Cilantro sprigs
Lightly cook the tortillas over an open flame for 10-20 seconds to soften them. Cut the tilapia into 4 equal parts, wrap in the tortillas and place in a baking pan.
In a small bowl, toss the tomatillos, onions, jalapenos, salt/pepper and oil. Place on baking sheet and roast for 15 – 20 minutes in a 350°F oven. Remove and place into a food processor or blender with 1 oz. of Marzetti® Buttermilk Ranch Dressing and puree smooth.
Season to taste, pour over enchiladas, and place in a 350°F oven for 7-10 minutes. Mix remaining ranch dressing and Marzetti® Sour Cream until smooth. Remove enchiladas from oven and top with ranch/sour cream mixture. Garnish with fresh cilantro.
