Roasted Vegetable Enchiladas with Creamy Tomatillo Sauce and Melted Cheese

[ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 1 lb. (6 to 8) tomatillos, husked and rinsed 1 medium white onion, sliced about ¼


[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 lb. (6 to 8) tomatillos, husked and rinsed
  • 1 medium white onion, sliced about ¼ in. thick
  • 3 garlic cloves, peeled
  • Hot green chiles to taste (2 to 3 serranos, or 1 to 2 jalapeños), stemmed
  • 1 1/2 tbs. vegetable oil, plus extra for vegetables and tortillas
  • 2 cups vegetable or chicken broth, plus a little extra if needed
  • 1/2 cup Mexican crema, crème fraîche, or heavy whipping cream

[/ingredients-left]
[ingredients-right]

  • 8 cups cubed vegetables (about 1/2-in.) such as carrots, onions, turnips, mushrooms, and broccoli
  • Salt
  • 12 corn tortillas
  • 2/3 cup shredded Mexican cheese likeasadero, or Monterey Jack or cheddar
  • Sliced white onion rings, for garnish
  • Fresh cilantro sprigs, for garnish

[/ingredients-right]
[/ingredients-list]


[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Roast tomatillos, sliced onion, garlic, and chiles on rimmed baking sheet 4 in. below preheated broiler until tomatillos are soft and blackened in spots on one side, 4 to 5 minutes. Turn vegetables over; broil about 4 minutes longer. Remove and reduce oven temperature to 400°F. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Scrape tomatillo mixture into food processor or blender. Process until smooth purée. Heat 11/2 tbs. oil in medium-large pot over medium-high heat. When drop of purée sizzles in oil, add remainder of purée. Stir constantly for several minutes until darker and thicker. Add broth and crema, reduce heat to medium-low, partially cover, and simmer for about 30 minutes. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Spread cubed vegetables on rimmed baking sheet. Drizzle with oil, sprinkle with salt, and mix to coat evenly. Place in oven and roast, turning vegetables regularly, until crunchy-tender, about 25 minutes (reduce roasting time for broccoli and other green vegetables by 5 to 10 minutes). [/step-item]

[step-item number=”4″ image_url=”” title=”” ] If sauce has thickened and is no longer consistency of light cream soup, stir in a little more broth (or water). Taste and season with salt, about 1 tsp. Lightly brush both sides of each tortilla with oil. Stack, wrap in damp paper towels, and microwave on high (100%) for 1 minute to warm and soften. [/step-item]

[step-item number=”5″ image_url=”” title=”” ]Spread about 1 cup sauce over bottom of 13-by-9-in. baking dish. Working quickly, roll equal portion of roasted vegetables into each tor-tilla while tortillas are still hot and pliable. Place them side by side in baking dish. Douse evenly with remaining sauce. Sprinkle with cheese. Bake until enchiladas are heated through and cheese begins to brown, about 10 minutes. Garnish with onion rings and cilantro sprigs. Serves 4 to 6.[/step-item][/step-list-wrapper]

FIESTA AT RICK’S: FABULOUS FOOD FOR GREAT TIMES WITH FRIENDS, COPYRIGHT © 2010 BY RICK BAYLESS AND DEANN GROEN BAYLESS, IS PUBLISHED AT $35 BY W.W. NORTON & COMPANY, INC., 500 FIFTH AVENUE, NEW YORK, NEW YORK 10110.

Originally Published in Reader's Digest

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