Recipe by Dr. Jenny
From Bon Appetit. DH and I made these last night and LOVED them. They were a lot of work and most appropriate for weekend cooking, but really were worth it. We used salsa verde, creme fraiche, flour tortillas, and feta.
- 1⁄2 teaspoon cumin seed
- 1 lb parsnip, peeled, cut into 1/2 inch cubes
- 12 ounces red skinned sweet potatoes, peeled, cut into 1/2 inch cubes (yams about 2 small)
- 1⁄2 red onion, sliced (about 1 1/2 cups)
- 5 tablespoons vegetable oil, divided
- 1 teaspoon chili powder
- 1⁄2 teaspoon dried Mexican oregano
- 1 teaspoon coarse kosher salt
- 1 large garlic clove, peeled
- 1 small jalapeno chile, halved, seeded
- 2 cups coarsely chopped fresh cilantro
- 1 cup chopped green onion (about 6)
- 1 (4 ounce) can diced green chilies, drained (preferably fire roasted)
- 2 cups purchased salsa verde or 2 cups mild tomatillo salsa
- 1⁄2 cup Mexican crema, creme fraiche or 1⁄2 cup sour cream, divided
- 8 ounces cooked peeled deveined shrimp, coarsely chopped
- 12 six inch corn tortillas
- 8 ounces crumbled queso fresco (about 2 cups) or 8 ounces feta cheese (about 2 cups)
Directions See How It's Made
- Preheat oven to 400°F Line rimmed baking sheet with parchment paper. Toast cumin seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Combine parsnips, sweet potatoes, and red onion in large bowl. Add ground cumin, 2 Tb vegetable oil, chile powder, oregano, and 1 tsp coarse salt; toss to coat. Transfer to prepared baking sheet. Roast vegetables until soft and browned in spots, turning occasionally, 35 to 40 minutes cool. Do Ahead: Can be prepared 4 hours ahead. Let stand at room temperature.
- Preheat oven to 375°F With machine running, add garlic and jalapeno through feed tube for processor and process until finely chopped. Add cilantro, green onions, and drained green chiles. Using on/off turns, process until coarse puree forms. Add salsa; process to blend. Transfer salsa mixture to large deep skillet. Add 1/4 cup crema and stir over medium-low heat just until warm (do not allow to boil). Remove from heat. Season salsa mixture to taste with salt and pepper. Cover and keep warm.
- Measure 1 cup of roasted vegetables; set aside. Transfer remaining vegetables to processor. Using on/off turns, process until coarsely chopped. Transfer to large bowl. Add shrimp and toss to incorporate evenly. Season filling to taste with salt and pepper.
- Heat remaining 3 Tb oil in medium skillet over medium-high heat. Working with 1 tortilla at a time, cook until just softened, about 15 seconds per side (do not allow to brown). Transfer tortillas to paper towels to drain.
- Spread 1/2 cup salsa mixture over bottom of 15x10x2 inch glass baking dish. Place 1 tortilla on work surface; sprinkle generous 2 tsp crumbled cheese down center. Top with generous 1/4 cup roasted vegetable filling, arranging down center atop cheese. Roll up tortilla and place, seam side down, in prepared dish. Repeat with remaining tortillas, cheese, and filling. Scatter reserved 1 cup roasted vegetables over enchiladas. Spoon remaining salsa mixture over. Sprinkle with any remaining cheese; drizzle with remaining 1/4 cup crema (whisking if necessary to loosen enough to drizzle). Bake enchiladas until heated through, about 20 minutes.