Vegetable Enchiladas With Creamy Roasted Tomatillo

Name: Vegetable Enchiladas With Creamy Roasted Tomatillo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 medium tomatillos, husks removed and washed (about 1 pound); 2 jalapeno peppers; 1 tablespoon butter; 1 onion, roughly chopped; 3 garlic cloves, roughly chopped; salt; 1 tablespoon flour; 1 cup cilantro, washed well and roughly chopped; ⅓ cup light cream; ⅓ cup water; 2 tablespoons light olive oil (or other vegetable oil); 1 small zucchini, sliced into strips; 1 small yellow squash, sliced into strips; 1 small eggplant, sliced into strips; 4 portabella mushrooms, sliced into strips; 2 teaspoons cumin; 1 teaspoon chili powder; 12 corn tortillas (I like sprouted corn tortillas); 1 tablespoon canola oil; 6 ounces cheddar cheese, grated (monterrey jack also works well); 6 ounces queso fresco

Servings: persons

10 medium tomatillos, husks removed and washed (about 1 pound)
2 jalapeno peppers
1 tablespoon butter
1 onion, roughly chopped
3 garlic cloves, roughly chopped
salt
1 tablespoon flour
1 cup cilantro, washed well and roughly chopped
⅓ cup light cream
⅓ cup water
2 tablespoons light olive oil (or other vegetable oil)
1 small zucchini, sliced into strips
1 small yellow squash, sliced into strips
1 small eggplant, sliced into strips
4 portabella mushrooms, sliced into strips
2 teaspoons cumin
1 teaspoon chili powder
12 corn tortillas (I like sprouted corn tortillas)
1 tablespoon canola oil
6 ounces cheddar cheese, grated (monterrey jack also works well)
6 ounces queso fresco

1
Combine tomatillos and jalapenos on a baking dish.
2
Roast under broiler 5 minutes or until skins blacken; turn over and roast for 5 more minutes.
3
Melt butter in pot over medium heat.
4
Add onion and garlic, fry until soft and a bit charred.
5
Add flour and stir.
6
Add tomatillos, jalapenos, cilantro, cream and water.
7
Blend with a stick blender (if you don't have a stick blender, let cool and pour into a regular blender).
8
Taste and add salt if needed.
9
Heat olive oil in pan.
10
Add zucchini, yellow squash, eggplant, and mushrooms; cook until softened and slightly brown.
11
Add spices, salt and pepper.
12
Heat the oven to 350 degrees.
13
Coat the bottom of a rectangular baking pan with the sauce.
14
Heat the vegetable oil over medium heat in a heavy pan.
15
One by one, fry the tortillas in the oil to soften, shaking off any excess.
16
Put on a plate and add some of the vegetables, and some of the grated cheese.
17
Place in the pan seam-side down.
18
Pour the rest of the sauce on top of the enchiladas, and crumble the queso fresco on top.
19
Put in the oven until the cheese gets a touch melty -- about 15-20 minutes.
20
Cover if it's starting to burn.

824

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 10 medium tomatillos, husks removed and washed (about 1 pound), 2 jalapeno peppers, 1 tablespoon butter, 1 onion, roughly chopped, and more.

Yes, Vegetable Enchiladas With Creamy Roasted Tomatillo Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Enchiladas With Creamy Roasted Tomatillo Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions