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Enchilada Verdes

January 6, 2010

This recipe was our New Year’s Day meal and I have to say it surprised me with how good it was.  I like enchiladas

enchiladas verdes

verdes because they don’t seem as heavy and rich as those with red sauce, but sometimes the tomatillo sauce overpowers the filling, but in this case, the veggie filling came through savory and strong.  I think a lot of that was due to the cumin and black beans in the filling.  This recipe is pretty quick to make and makes a lot of food.  It also keeps well for leftovers, and is very versatile.  Add some cooked shredded chicken if you want meat, or add some corn or other vegetables if you don’t like the ones listed here.  This recipe is adapted from a Rick Bayless recipe from Everyday Mexican, and a recipe seen on Tastespotting.  Serves 6.

Ingredients:

2 T vegetable oil, divided

1 1/2 lb tomatillos, husked, rinsed, stemmed and quartered

3 cloves garlic, roughly chopped

2-3 Serrano peppers, seeded and roughly chopped

1 t salt

1/2 c vegetable or chicken stock

1 box button mushrooms, roughly chopped

1 15 oz can season black beans, drained by not rinsed

1/2 t ground cumin

2 T chopped fresh cilantro

1 10 oz package frozen chopped spinach, defrosted and squeezed of excess moisture

16 corn tortillas, warmed in the microwave to make them pliable

3 c shredded Monterey Jack cheese

Chopped fresh cilantro and sour cream for serving

Directions:

Preheat oven to 350 degrees and pull out a 9″ x 13″ baking dish.  Puree the tomatillos, garlic, peppers and salt in a food processor or blender until blended (it can have some texture and doesn’t have to be a total puree).  Heat 1 T of the oil in a small saucepan over medium high heat and pour in the blended tomatillos.  Cook, simmering, until mixture is the reduced to the thickness of spaghetti sauce, stirring occasionally- about 10 minutes.  Add the broth and reduce heat to a simmer and cook for 5-7 more minutes until thickened to a salsa-like consistency.

Meanwhile, heat remaining oil in a large skillet over medium heat and saute mushrooms until softened, about 5-7 minutes.  Add cumin, drained black beans, cilantro and spinach and stir to combine.  Remove from heat and set filling aside.

When the tomatillo sauce is ready, start assembling the enchiladas.  Spread about 1/4 c of the sauce on the bottom of your baking dish.  Then, assemble the enchiladas by taking a warmed tortilla (this helps prevent them from breaking) and spreading about 2 teaspoons of the tomatillo sauce on it.  Spoon 2-3 tablespoons of filling along the center of the tortilla, so you have a cigar-sized cyliander of filling.  Sprinkle the filling with a pinch of the grated Monterey Jack cheese and roll the enchilada up, then place in the baking dish in rows.  Repeat until all the filling is used.  Pour remaining sauce over the top of the enchiladas and sprinkle with remaining cheese.  Bake, uncovered, in the oven for 25-30 minutes, until the sauce is bubbling and the cheese is beginning to brown.  You can turn up the heat or broil for a couple of minutes to really brown the cheese.

Serve with chopped fresh cilantro and sour cream.

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One Comment leave one →
  1. Amanda permalink
    July 31, 2011 11:55 pm

    I made these for a party the other night and they were so good! I substituted flour tortillas because I’m not usually a big fan of corn but I think I’d be willing to try corn next time. And I want to try serving them with avocado – yum. But I’ll definitely be making them again!

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