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    You are in: Home / Recipes / Vegetable Enchiladas With Creamy Roasted Tomatillo Sauce Recipe
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    Vegetable Enchiladas With Creamy Roasted Tomatillo Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    anne #2's Note:

    Other veggies will work well too.

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    Serves: 4


    enchila ...

    Units: US | Metric


    1. 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. 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. 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. 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. 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.

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    Nutritional Facts for Vegetable Enchiladas With Creamy Roasted Tomatillo Sauce

    Serving Size: 1 (577 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 605.7
    Calories from Fat 314
    Total Fat 34.9 g
    Saturated Fat 14.9 g
    Cholesterol 65.4 mg
    Sodium 351.4 mg
    Total Carbohydrate 58.8 g
    Dietary Fiber 13.8 g
    Sugars 11.5 g
    Protein 21.3 g

    The following items or measurements are not included:

    queso fresco

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