Vegetable Enchiladas With Creamy Roasted Tomatillo Sauce

Total Time
1hr
Prep 30 mins
Cook 30 mins

Other veggies will work well too.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Heat olive oil in pan. Add zucchini, yellow squash, eggplant, and mushrooms; cook until softened and slightly brown. Add spices, salt and pepper.
  4. 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.
  5. 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.