Vegetable Enchiladas With Creamy Roasted Tomatillo Sauce Recipe

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.

No additional tips available.

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

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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.

Vegetable Enchiladas With Creamy Roasted Tomatillo Sauce

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