Saturday, January 8, 2011

Roasted Vegetable Enchiladas with Creamy Tomatillo Sauce

Does your community have a contest for the first baby that is born in the new year and the parents win all sorts of great prizes for being the first to deliver their baby? And you always hope that the baby will be a cute one cause its picture will be posted all over the paper and the news.  Well, I kinda feel like that posting today. I'm the first sister to welcome in the New Year here on Basket 411 and I'm proud  to say that this recipe is a keeper and one that I think will make the year 2011 proud! 
(Now, where's my prize?!?!?!)

I hope that many of you bought the Mexican pack this week and I really hope you read this before using the tomatillos from it. Because this recipe is really so delightful. YUM! 

Roasted Vegetable Enchiladas with Creamy Tomatillo Sauce
Makes 4 to 6 servings

  • 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
  • *8 cups cubed vegetables (about 1/2-in.) such as carrots, onions, turnips, mushrooms, and broccoli-see my note about veggies
  • 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


1. 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.

2. 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.

3. 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).

4. 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.

5. 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. 

*The veggies I used were: 2 large carrots (my favorite. Use a LOT of carrots. They taste so sweet and savory after being roasted,) 1 yellow squash, 1/2 onion, 8 or so brussel sprouts (were a little bitter, especially next to the carrots, but this recipe is a good way to use them,) 1/3 head broccoli. This amount of veggies only made nine enchiladas. So, I'd add some more veggies (carrots) if you want the full batch of 12. I did have plenty of sauce. By the way, the sauce is so so good. 

Recipe from here

1 comment:

cindy. said...

oh, wow. this sounds amazing, sister! looks like we will be getting ourselves the mexican pack next time it is available!