Enchiladas Verdes
The perfect way to utilize remaining vegetables from throughout this week is by making delicious vegetable enchiladas. Homemade salsa verde comes together really quickly to provide a tangy and acidic punch to this creamy and comforting dish. Make a double batch and freeze a tray of enchiladas for a quick meal in the future!
Yield: All recipes serve 2 people
Chef Notes: Remember, all the vegetables pieces will need to fit inside of small corn tortillas, so keep things small and tidy! An excellent practice in knifework and consistency.
Use a neutral oil like rice bran, sunflower or canola for frying the tortillas
Tomatillos have a sticky coating that helps the husk adhere to the fruit. Rinse the sticky fruit in cold water to remove that coating.
Components
Salsa Verde
Tortillas
Grated Jack Cheese
Veggie Medley
Optional: Side of chips, rice and/or ensalada
Mise
Make Salsa Verde:
Remove the husks and rinse the tomatillos. Combine the tomatillos, 1 jalapeño and 2 garlic cloves to a saucepan. Cover in water, season heavily with salt and bring to a simmer.
Cook until the tomatillos and jalapeño until they soften and lose their vibrant green color, 10 minutes.
Strain the vegetables from the water, transfer to a blender and process until the tomatillos are well broken down yet slightly chunky.
Place the salsa in the fridge to cool before stirring in 2 T minced cilantro and 2 T minced white onion.
Season with salt to taste.
Make the Vegetable Medley:
Dice the remaining white onion, mince the remaining 2 cloves garlic.
Finely dice the carrot and zuccchini.
Trim 1 C of small cauliflower florets. Slice 1 C of ½" asparagus slices.
In a large stockpot/dutch oven, sauté the onions and garlic until softened.
Add the remaining carrots, cauliflower, asparagus and zucchini, cooking and stirring until the vegetables are al-dente.
Remove from the heat and allow to cool slightly before adding the salsa verde to the vegetables. Toss to combine.
Build the enchiladas in a deep oven proof dish: Add 1/2" of neutral oil to a deep skillet and heat. Fry each tortilla until softened ~30 seconds, before transferring to a baking sheet. Spoon a 3 T- ¼ C of vegetable filling into each tortilla. Roll them up into a tube and place seam side down in a baking dish/casserole dish. Cover the enchiladas with the remaining salsa and vegetable medley.
Top with shredded jack cheese and bake at 375°F until the cheese is melted and starting to brown.
Finish
Plate the enchiladas, scooping excess salsa and vegetables from the baking dish to top the enchiladas.
Serve with a side of chips and salsa (and/or rice and salad). Enjoy!