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Tomatillo Enchiladas, Pineapple Salsa, Baby Romaine and Avocado Salad with Lime Vinaigrette


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  • Tomatillo Tortillas
  • (makes 12 tortillas)
  • 1/2 cup flax seeds
  • 1/2 cup water
  • 6 medium tomatillos, de-husked, washed and roughly chopped (about 2 cups)
  • 1 jalapeño, de-seeded, roughly chopped
  • 2 tsp. Mexican oregano
  • 2 tsp. fresh ground cumin
  • 1 tbs. Nama Shoyu


Preparation time 45mins
Cooking time 75mins


Step 1

Pour the mixture into four (roughly) 7" circles about 1/4" thick on each teflex sheet and dehydrate at 105F for 1 hour.

Remove from the dehydrator and gently flip over onto another tray. The best way to do this is to place another tray upside down on top of the first one and flip them both over. then peel back the teflex slooooowly -- you might need an offset spatula to get under the edge and start the separation. Put the enchilada shells back in the dehydrator for another 30-45 minutes. Keep an eye on them, as you don't want to over dehydrate and make them too rigid. At this point they're ready to use. If you're making them ahead of time, you can place them between sheets of parchment paper in the fridge.

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