Vegetable Enchiladas With Creamy Roasted Tomatillo Sauce

Name: Vegetable Enchiladas With Creamy Roasted Tomatillo Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12 enchiladas, 4 serving(s)
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

Submitted by anne 2

"Other veggies will work well too."

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Ready In:: 1hr
Ingredients:: 21
Yields:: 12 enchiladas
Serves:: 4

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

directions

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

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RECIPE SUBMITTED BY

anne 2

I like to cook things that are vegetarian (but sometimes fish), nutritious (minimize refined grains, sugars, and saturated fat), and most importantly delicious. This is important because usually when people put value on nutrition the resulting dishes taste like dirt. I don't understand why it has to be so black and white: either a dish is nutritious, or it is really good, never both. Because that's SIMPLY NOT TRUE. I have made incredibly delicious things that are, for the most part, good for you. (It's hard to always avoid adding sugar or butter, but one must compromise sometimes.) My dream is to have a gourmet vegetarian cookbook. I'll write it myself someday if I have to.

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