Recipe by cookiedog
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!
Top Review by emilyering
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.
- 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
Directions See How It's Made
- 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.