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Category: Sides
Prep Time: Cook Time: Total Time:
1 lb. (6-8) tomatillos, husked and rinsed, halved
1 medium onion, in 1/4 inch slices
3 garlic cloves, peeled
2-3 serranos or 1-2 jalapenos
1.5 Tbsp. canola oil, plus extra for roasting the vegetables and heating tortillas
2 cups vegetable or chicken broth
1/2 cup Mexican crema, creme fraîche, or heavy cream
8 cups cubed vegetables (1/2″) such as carrots, turnips, kohlrabi, mushrooms, butternut squash
12 corn tortillas
2/3 cup shredded Mexican melting cheese (such as chihuahua or asadero), Monterey Jack or mild cheddar
Any garnishes you like
Start by making the sauce: Roast the tomatillos, onion, garlic and chiles on a rimmed baking sheet 4 inches below a hot broiler until the tomatillos are soft and blotchy black on one side, 4 or 5 minutes. Turn everything over and roast the other side. Remove.
Reduce the oven temperature to 400 degrees (or preheat to 400, depending on what type of oven/broiler you have).
Scrape the tomatillo mixture into a blender or food processor and process to a smooth puree. Heat 1.5 Tbsp. of oil in a medium-large (3 to 5 quart) pot over medium high. When the oil is hot enough to make a drop of the puree sizzle, add the puree all at once. Stir nearly constantly for several minutes until darker and thicker. Add the broth and the crema, reduce the heat to medium-low, partially cover and simmer for about 30 minutes. If the sauce has thickened beyond the consistency of a light cream soup, stir in a little more broth (or water). Taste and season with salt, usually about 1 teaspoon.
Roast the vegetables: Spread the vegetables on a rimmed baking sheet. Toss with a little oil and salt pepper. Roast, stirring occasionally, until the vegetables are crunchy-tender, about 25-30 minutes.
Heat the tortillas. Lightly brush or spray both sides of each tortilla with oil. Slide into a plastic bag and microwave on high (100%) for 1 minute to warm and soften, or stack in twos or threes (spraying between each one) and heat in the oven until pliable, a couple minutes.
Finish the enchiladas. Spoon about 1 cup of the sauce over the bottom of a 13 x 9-inch baking dish. Working quickly so the tortillas stay hot and pliable, roll a portion of the roasted vegetables into each tortilla, then line them all up in the baking dish. Douse evenly with the remaining sauce, then sprinkle with the cheese. Bake until the enchiladas are heated through (the cheese will have begun to brown), about 10 minutes. Garnish as you wish. These are best served piping hot from the oven. Serves 8-10
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ROASTED VEGETABLE ENCHILADAS WITH CREAMY TOMATILLO SAUCE
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Category: Sides
Prep Time: Cook Time: Total Time:
1 lb. (6-8) tomatillos, husked and rinsed, halved
1 medium onion, in 1/4 inch slices
3 garlic cloves, peeled
2-3 serranos or 1-2 jalapenos
1.5 Tbsp. canola oil, plus extra for roasting the vegetables and heating tortillas
2 cups vegetable or chicken broth
1/2 cup Mexican crema, creme fraîche, or heavy cream
8 cups cubed vegetables (1/2″) such as carrots, turnips, kohlrabi, mushrooms, butternut squash
12 corn tortillas
2/3 cup shredded Mexican melting cheese (such as chihuahua or asadero), Monterey Jack or mild cheddar
Any garnishes you like
Start by making the sauce: Roast the tomatillos, onion, garlic and chiles on a rimmed baking sheet 4 inches below a hot broiler until the tomatillos are soft and blotchy black on one side, 4 or 5 minutes. Turn everything over and roast the other side. Remove.
Reduce the oven temperature to 400 degrees (or preheat to 400, depending on what type of oven/broiler you have).
Scrape the tomatillo mixture into a blender or food processor and process to a smooth puree. Heat 1.5 Tbsp. of oil in a medium-large (3 to 5 quart) pot over medium high. When the oil is hot enough to make a drop of the puree sizzle, add the puree all at once. Stir nearly constantly for several minutes until darker and thicker. Add the broth and the crema, reduce the heat to medium-low, partially cover and simmer for about 30 minutes. If the sauce has thickened beyond the consistency of a light cream soup, stir in a little more broth (or water). Taste and season with salt, usually about 1 teaspoon.
Roast the vegetables: Spread the vegetables on a rimmed baking sheet. Toss with a little oil and salt pepper. Roast, stirring occasionally, until the vegetables are crunchy-tender, about 25-30 minutes.
Heat the tortillas. Lightly brush or spray both sides of each tortilla with oil. Slide into a plastic bag and microwave on high (100%) for 1 minute to warm and soften, or stack in twos or threes (spraying between each one) and heat in the oven until pliable, a couple minutes.
Finish the enchiladas. Spoon about 1 cup of the sauce over the bottom of a 13 x 9-inch baking dish. Working quickly so the tortillas stay hot and pliable, roll a portion of the roasted vegetables into each tortilla, then line them all up in the baking dish. Douse evenly with the remaining sauce, then sprinkle with the cheese. Bake until the enchiladas are heated through (the cheese will have begun to brown), about 10 minutes. Garnish as you wish. These are best served piping hot from the oven. Serves 8-10
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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