Roast Vegetable Green Chile Enchiladas

Click here for a PDF of this recipe without photos.

This is another recipe from the Rick Bayless Twitter contest (see the post on Chipotle-Glazed Baby Back Ribs for more details).  As with the ribs, I missed the contest deadline due to the move, but still wanted to give it a try.

Serves 4

Recipe adapted from Rick Bayless Twitter Feed.

For the enchilada sauce

  • 1 lb tomatillos
  • 4 cloves garlic
  • 3 serrano chiles
  • Vegetable oil
  • 2 cups chicken stock
  • ½ cup Mexican crema

For the enchiladas

  • Various roastable vegetables (carrot, zucchini, eggplant, squash, sweet potato, onions, etc)
  • 12 fresh corn tortillas
  • ½ lb Chihuahua cheese
  • Cilantro for garnish
  • Diced tomato for garnish

Roast the vegetables (can be done a day in advance) – roast the tomatillos, garlic, serranos, and the vegetables for the enchiladas.

Ready to go into the oven

Just out of the oven

Carrots, sweet potatoes, zucchini, yellow squash, asparagus, onion, red pepper, olive oil, salt, and pepper

Prepare the sauce – Add the tomatillos, garlic, and serranos to a food processor and puree until smooth.  Heat vegetable oil in a pan over medium-high heat.  Scrape the puree into the hot oil and cook until slightly thickened.  Add the broth, stirring until well incorporated.  Simmer for 3 – 5 minutes.  Remove from heat, add crema, and stir.

Assemble and cook the dish – Preheat oven to 350.  Heat the tortillas in the microwave until soft and warm.  Wrap each tortilla around some of the roast vegetables, them place in a small baking dish.  Cover the tortillas with the sauce, then sprinkle with the Chihuahua cheese.  Bake for 15 – 20 minutes, until cheese is melted and slightly brown.  Add garnishes and serve.

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