Vegetable Enchiladas With Creamy Roasted Tomatillo Sauce

Jun 02, 2023June 2, 20230 1
Vegetable Enchiladas With Creamy Roasted Tomatillo Sauce Recipe
in Mexican

Prep

25 min

Cook

40 min

Ready In

65 min

Level

Intermediate

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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
1/3 cup light cream
1/3 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

Nutrision Information

Servings Per Recipe
6
Calories
459
Sugar
7g
Fat
32g
Vegetable Enchiladas with Creamy Roasted Tomatillo Sauce are a flavorful and healthy twist on traditional enchiladas. The combination of roasted tomatillos, creamy sauce, and sautéed veggies create a rich and delicious meal that is perfect for anyone looking for a vegetarian option. This recipe is packed with a variety of vegetables that are both delicious and good for you. The creamy tomatillo sauce adds a flavorful kick to the dish and complements the vegetables perfectly. This is a great recipe for anyone looking to add more veggies into their diet or for anyone following a vegetarian lifestyle. It's also a great recipe to have on hand for your next family dinner or potluck event.

Instructions

1.Preheat your oven to 375°F (190°C).
2.Start by making the creamy tomatillo sauce. Cut the tomatillos and jalapenos in half and place on a baking sheet, cut-side down. Bake in the oven for 15 to 20 minutes or until the tops are soft and slightly browned. Remove from the oven and let cool.
3.While the tomatillos are roasting, heat butter in a medium-sized saucepan over medium heat. Add onions and garlic to the pot and sauté until onions become translucent.
4.Add flour and cumin to the pot and stir to combine. Cook for about 1 minute or until browned.
5.Add roasted tomatillos and jalapenos into the blender, along with onion-garlic mixture, cilantro, cream, water, chili powder, and salt. Blend until smooth.
6.In a separate pan heat 2 tablespoons of light olive oil over medium-high heat. Add sliced zucchini, yellow squash, eggplant, and sliced portabella mushrooms to the pan. Sauté for 5-7 minutes until vegetables start to get slightly soft.
7.Add half of creamy roasted tomatillo sauce into the pan with vegetables and stir until vegetables are coated in the sauce.
8.To assemble, lay out tortillas on a flat surface. Place a generous amount of vegetable and sauce mixture in the center of each tortilla, making sure to not overfill. Roll the tortilla tightly and place into an oven safe dish seam side down. Repeat the process until all tortillas are filled and arranged in the dish.
9.Pour the remaining creamy tomatillo sauce on top of the rolled tortillas and sprinkle grated cheddar cheese and queso fresco on top of the mixture.
10.Cover the dish with foil and bake in the oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes or until cheese is melted and bubbly.

PROS

These Vegetable Enchiladas are a delicious and healthy vegetarian option.
The creamy roasted tomatillo sauce is flavorful and pairs perfectly with the veggies.

This dish is a great option for anyone looking to add more vegetables to their diet.

CONS

These enchiladas can take some time to prepare, as there are multiple steps involved.

It may not be the best recipe for beginner cooks.

HEALTH & BENEFITS

This recipe contains a variety of vegetables which are a great source of vitamins and minerals. Zucchini, yellow squash, and eggplant are high in fiber, potassium, and vitamin C. Portabella mushrooms are a good source of vitamin D and other antioxidants. Tomatillos are high in fiber and vitamins A and C. This dish is also a good source of protein from the cheese.

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