Vegetable Enchiladas With Creamy Roasted Tomatillo Sauce

Other veggies will work well too.

• Ready In: 1 hr
• Serves: 4
• Yields: 12 enchiladas

Ingredients

• 10  medium  tomatillos, husks removed and washed (about 1 pound)
• 2  jalapeno peppers
• 1  tablespoon butter
• 1  onion, roughly chopped
• 3  garlic cloves, roughly chopped
•  salt
• 1  tablespoon flour
• 1  cup cilantro, washed well and roughly chopped
• 1⁄3 cup  light cream
• 1⁄3 cup water
• 2  tablespoons light olive oil (or other vegetable oil)
• 1  small zucchini, sliced into strips
• 1  small  yellow squash, sliced into strips
• 1  small eggplant, sliced into strips
• 4  portabella mushrooms, sliced into strips
• 2  teaspoons cumin
• 1  teaspoon chili powder
• 12  corn tortillas (I like sprouted corn tortillas)
• 1  tablespoon canola oil
• 6  ounces cheddar cheese, grated (monterrey jack also works well)
• 6  ounces queso fresco

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.