Prep 1 hr
Cook 25 mins
This recipe is adapted from San Francisco Flavours. Although they do take some time to make, these enchiladas are a delicious way to get your veggies in!
- 1⁄2 cup water
- 1⁄2 large red onion, thinly sliced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne pepper (to taste)
- 1⁄2 large green bell pepper, seeded, deveined and coarsely chopped
- 1 lb tomatillos, husked or 1 lb tomatillo, canned
- 1 serrano chili, seeded and chopped
- 1 pinch sugar (optional)
- 1 tablespoon olive oil
- 1⁄2 red onion, diced
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon cayenne pepper (to taste)
- 3 large garlic cloves, minced
- 1⁄2 bell pepper (yellow, red, or green, seeded and chopped)
- 1⁄2 zucchini, diced
- 1⁄2 teaspoon ground cumin
- 3 -4 mushrooms, sliced
- 1 cup fresh corn kernel (about 2 ears)
- 1 cup cooked black beans (or drained and rinsed canned beans)
- 1 tablespoon chopped fresh cilantro
- 9 -10 corn tortillas
- 1⁄2 cup light sour cream
- 2 cups shredded monterey jack cheese
- 2 tablespoons chopped fresh cilantro
- Tomatillo Sauce:.
- In a large saucepan, combine the water, onion, salt, and cayenne. Bring to a boil, reduce heat to a simmer, cover, and cook for 5 minutes, or until the onion is soft.
- Add the bell pepper, tomatillos, and chilies. Cover and simmer until the tomatillos are soft and have released their juices, about 10 to 15 minutes. Using an (immersion) blender or food processor, puree the mixture. Taste and adjust the seasoning. Add a little sugar if the sauce is too acidic.
- Filling: In a large skillet over medium-high heat, heat the oil and saute the red onion, salt and cayenne for 8 minutes, or until the onion is wilted. Add the garlic, bell pepper, zucchini, and cumin. Cook for 5 minutes. Add the mushrooms, corn, and beans. Cook for another 5 minutes until the mushrooms are soft and the corn is crisp tender. Stir in cilantro. Remove from heat.
- Putting it all together:.
- Preheat the oven to 400 degrees.
- Ladle 1 cup tomatillo sauce into the bottom of a 9x9 baking pan.
- Heat a tortilla on a comal or frying pan over medium-high heat until pliable. Lay the tortilla on a clean surface and spread 1 tablespoon sour cream down the center of the tortilla. Spread 3 tablespoons of the filling over the sour cream and then sprinkle with 2 tablespoons grated cheese. Roll the tortilla up and place seem side down in the baking pan. Repeat with all remaining tortillas. Ladle the sauce on top, sprinkle with cheese.
- Cover with foil and bake 20 minutes, or until the sauce is bubbling. Remove foil and bake 5-7 minutes more until cheese is browned. Sprinkle with cilantro and serve.
Delicious! I make this as a casserole rather than rolled enchiladas, and I also use a jar of tomatillo salsa rather than making it from scratch. I made these for my mother-in-law, who is super picky, and she even loved them. I was thrilled to get that many veggies into a meal for her! Thanks for a tasty crowd-pleasing recipe.
Cookiedog, this was very good and not as hard as it sounds but I think it could be even easier as stacked enchiladas or a casserole with torn pieces of tortilla or chips. The sauce was also very good but I would add garlic to it next time...I used 1 1/2 lbs of tomatillos in the sauce...it took 25 minutes to make. I would also like to play with the vegetables used and would like to roast them in the oven. I used a whole red onion in the filling, an 11 oz can of niblets corn, a 16 oz can of black beans, regular sour cream and 1/3 cup of cilantro. Mine made 11 rolled enchiladas in a 13x9 pan. They came out kinda soggy probably because I made extra sauce. I had a cup of extra filling left so I made stacked enchiladas in a tupperware to microwave. I microwaved the tortillas to make them soft for rolling. I baked the enchiladas uncovered for 30 minutes. Thanks for the recipe cookiedog...I'll be playing with it more in the future. Made for 1-2-3 hit wonders.
Let me just start off by saying a gigantic "Thank you!!" to my amazing adopted daughter, cookiedog. Choosing to participate in PAC this year was probably one of the best decisions I've made in the last few months. Me and my hubby have been eating like royalty, and this recipe was no exception. It was remarkably easy to prepare, even given the long prep time. We didn't have a 9x9 inch casserole pan, so we ended up improvising a bit and didn't put the cheese on until after the foil came off. We didn't want the cheese to all bake attached to the foil and ruin the pictures. hehe. I think because of that, the cheese didn't quite brown the way it was supposed to, but it still tasted fabulous. I also substituted some shredded colby and jack since I couldn't find the lower fat version of just the monterey jack at our supermarket. Our favorite part was the tomatillo sauce. The filling was amazing too. The only thing my hubby said he'd change is to try to find something to add to the filling for a little contrast of texture. I know it ruins the whole "vegetarian" concept, but he's itching to put chicken in it. hehe. Rest assured though, that this recipe is fabulous even without it. Thanks again, and stop by once in a while! :) Mom'll bake you cookies.. lol