Today is actually Camille's 27th birthday! So in honor of her b-day, I'm finally posting this:)
If you love tomatillos like I do, you definitely need to try this.
Stacked Vegetable Enchiladas with Tomatillo Sauce
1 pound tomatillos, husks removed and rinsed
1 medium white onion, sliced ¼-inch thick, divided
3 garlic cloves
2 serrano chiles, stemmed
2 tablespoons canola oil, divided
2 cups vegetable or chicken broth
½ cup Mexican crema (or creme fraiche or sour cream)
2 cups mushrooms (cremini are best, but any will work), cleaned, stems removed, and cut into ½-inch cubes
2 poblano peppers, diced into ½-inch cubes
1 ½ cups corn (fresh or frozen)
1 tsp cumin
1 can black beans, drained and rinsed
2 handfuls spinach
10 corn tortillas
1 cup Cheddar or Monterey Jack cheese
Salt and Pepper
For Tomatillo Sauce:
Adjust oven racks to lower middle and upper middle positions and preheat broiler. Toss tomatillos, ½ onion, garlic, and serranos on large baking sheet and place in oven. Roast for four to five minutes, or until tomatillos soften and start to turn black. Flip everything over with pair of 12-inch tongs. Return to oven and cook for another four to five minutes. Some black is okay, but adjust vegetables if they simply start to burn. Remove and let cool. Adjust heat in oven to 400 degrees.
Transfer all contents on baking sheet to a blender or food processor. Process until smooth.
Pour 1 ½ tablespoons canola oil into large dutch oven set over medium-high heat. When hot, dump contents of blender in. It should immediately start to sizzle and bubble. Cook, stirring often with wooden spoon, until darker, about three minutes. Pour in broth and crema, turn heat to medium-low, and stir until mixture is smooth. Partially cover dutch oven, and simmer for 30 minutes. Season to taste with salt.
While sauce is simmering, toss ½ onion, mushrooms, poblano peppers, and corn with remaining oil, cumin and a pinch of salt. Roast for about 15 minutes, stirring halfway through to ensure even cooking.
Remove vegetables from oven, add to a bowl, mixing in black beans.
Spread 1/3 sauce in bottom of a 9x13 inch baking dish. Add a layer of tortilla pieces to cover sauce. Top with ½ vegetable mixture, a handful of spinach and 1/3 cup cheese. Make a second layer with tortillas, 1/3 sauce, remaining vegetables, handful spinach and 1/3 cup cheese. Top with remaining tortillas, remaining sauce and remaining cheese.
Bake for 15-20 minutes or until cheese is melted and bubbly. Enjoy!
1 pound tomatillos, husks removed and rinsed
1 medium white onion, sliced ¼-inch thick, divided
3 garlic cloves
2 serrano chiles, stemmed
2 tablespoons canola oil, divided
2 cups vegetable or chicken broth
½ cup Mexican crema (or creme fraiche or sour cream)
2 cups mushrooms (cremini are best, but any will work), cleaned, stems removed, and cut into ½-inch cubes
2 poblano peppers, diced into ½-inch cubes
1 ½ cups corn (fresh or frozen)
1 tsp cumin
1 can black beans, drained and rinsed
2 handfuls spinach
10 corn tortillas
1 cup Cheddar or Monterey Jack cheese
Salt and Pepper
For Tomatillo Sauce:
Adjust oven racks to lower middle and upper middle positions and preheat broiler. Toss tomatillos, ½ onion, garlic, and serranos on large baking sheet and place in oven. Roast for four to five minutes, or until tomatillos soften and start to turn black. Flip everything over with pair of 12-inch tongs. Return to oven and cook for another four to five minutes. Some black is okay, but adjust vegetables if they simply start to burn. Remove and let cool. Adjust heat in oven to 400 degrees.
Transfer all contents on baking sheet to a blender or food processor. Process until smooth.
Pour 1 ½ tablespoons canola oil into large dutch oven set over medium-high heat. When hot, dump contents of blender in. It should immediately start to sizzle and bubble. Cook, stirring often with wooden spoon, until darker, about three minutes. Pour in broth and crema, turn heat to medium-low, and stir until mixture is smooth. Partially cover dutch oven, and simmer for 30 minutes. Season to taste with salt.
While sauce is simmering, toss ½ onion, mushrooms, poblano peppers, and corn with remaining oil, cumin and a pinch of salt. Roast for about 15 minutes, stirring halfway through to ensure even cooking.
Remove vegetables from oven, add to a bowl, mixing in black beans.
Spread 1/3 sauce in bottom of a 9x13 inch baking dish. Add a layer of tortilla pieces to cover sauce. Top with ½ vegetable mixture, a handful of spinach and 1/3 cup cheese. Make a second layer with tortillas, 1/3 sauce, remaining vegetables, handful spinach and 1/3 cup cheese. Top with remaining tortillas, remaining sauce and remaining cheese.
Bake for 15-20 minutes or until cheese is melted and bubbly. Enjoy!
In case you don't already have an awesome guacamole recipe, Camille's guacamole is probably my favorite ever. I feel like there are so many guac recipes that are just mediocre, but this one is really great!
4 Haas Avocados, mashed
1-2 Jalapeños, ribs and seeds removed, diced small
1 tomato, seeded and diced
handful cilantro, chopped
1 lime, juiced
1 tsp cumin
1/2 tsp cayenne
salt to taste
Add the ingredients together, taste and add spices as necessary/desired.
1-2 Jalapeños, ribs and seeds removed, diced small
1 tomato, seeded and diced
handful cilantro, chopped
1 lime, juiced
1 tsp cumin
1/2 tsp cayenne
salt to taste
Add the ingredients together, taste and add spices as necessary/desired.
No comments:
Post a Comment