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Veggie Enchiladas

Ingredients

Scale

Instructions

  1. Line a broiler rack or pan with heavy-duty aluminum foil. Position it about 6 inches from the heat source and preheat the broiler. Place the tomatillos, chiles, and garlic on the broiler rack. Brush the onion quarters with the oil and place them on the rack. Broil the vegetables until they’re browned in spots, about 5 minutes. Using tongs, transfer the garlic to a plate. Flip the remaining vegetables and continue broiling until the tomatillos turn sort of a drab olive green, the chiles are blackened and blistered, and the onion is singed and tender, about 5 minutes more. Remove from the broiler and set aside until cool enough to handle.
  2. Using your fingers, remove the stems, skins, and seeds from the chiles and discard. Peel the garlic. Toss the tomatillos, chiles, onion, garlic, cumin, oregano, and salt in a blender and purée until smooth.
  3. Position a rack in the center of the oven and preheat the oven to 350°F (180°C). Lightly oil a 15-by-10-by-2-inch baking dish or roasting pan. Spread 1/2 cup green enchilada sauce on the bottom of the dish.
  4. Mix your filling (beans, rice, cheese) and set aside.
  5. Heat the canola oil in a pot or pan your choice. When it is heated up, toss the tortillas one at a time for about 10 seconds per side. Use a paper towel to remove excess oil.
  6. Fill your tortillas and place them seam side down in your baking dish. Once you have filled them all and lined them in the dish, cover them in the salsa verde. Put the remainder of your jack cheese on top. Place in the oven and bake for 30 mins. Serve immediately. If you wish, serve with guacamole, sour cream, and or cilantro.
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