Veggie Enchiladas
Once you have tasted our veggie enchiladas, you will be hooked. The tomatillo sauce offers a tang that is complemented very well by the spicy sweetness of the green chilies in the filling. They are addictive.
Makes
Serving size
Ingredients
SAUCE INGREDIENTS:
1 tablespoon olive oil
1 small onion, diced
2 medium cloves garlic, peeled and minced
½ pound tomatillos, husks removed, cut into 1-inch chunks
2 regular (28 grams) jalapeño chiles, seeded and roughly chopped
1 teaspoon sugar
¼ teaspoon ground cumin
½ cup water
ENCHILADA INGREDIENTS:
1 tablespoon olive oil
1 teaspoon black pepper, freshly ground
1 teaspoon ground cumin
1 small onion, diced
½ small green pepper, chopped
1 small (60 grams) summer squash, chopped
1 4-ounce can green ‘Hatch’ chilies
3 cups Swiss chard, stems removed, leaves cut into ribbons
8 corn tortillas, 6-inch diameter
⅔ cup Monterey Jack cheese, grated
Special Equipment:
9 x 13 inch baking dish
Instructions
SAUCE DIRECTIONS:
- Heat the olive oil in a medium saucepan over medium heat.
- Add the onion and garlic and cook, stirring occasionally until softened, about 5 minutes.
- Add the tomatillos, jalapeños, sugar, cumin and cup water. Bring to a simmer, then reduce the heat to medium-low and simmer until tomatillos are softened, about 8 minutes.
- Transfer the mixture to a blender and process until smooth. Set aside.
FILLING AND ASSEMBLY DIRECTIONS:
- Preheat oven to 375°F.
- Heat the olive oil in a medium saucepan over medium heat.
- Add the black pepper and ground cumin to the oil.
- Add the onion and green pepper and sauté until the onion becomes translucent and the pepper becomes tender, about 3-4 minutes.
- Add the summer squash and sauté for 2-3 minutes.
- Add can of green chilies and stir into the sautéed onions and peppers.
- Add the Swiss chard and stir until wilted. Remove from heat.
- Dip a corn tortilla into the tomatillo sauce
- Set tortilla on cutting board. Fill with 2 tablespoons of veggie filling down the center.
- Roll to close and set in baking dish, seam side down.
- Repeat for 8 tortillas.
- Pour remaining sauce over tortillas.
- Sprinkle grated Monterey Jack cheese on top.
- Bake for 20 minutes or until corn tortillas are golden.
Cooking Tip
The entire dish can be made in advance (up to baking) and held in the refrigerator for 24 hours before finishing in the oven. You can also find out how to make homemade corn tortillas here!
Recipe Contributed by FamilyCook Productions
Your support goes further with AKF
Your donation allows AKF to support people wherever they are in their fight against kidney disease – from prevention through transplant. For more than 50 years, we have fought on all fronts for millions of people impacted by kidney disease.
Donate today to support our work
