Mains

Enchiladas Verdes

Posted by Yarrow on
  • 20 large Tomatillos
  • 5-6 medium Poblano Peppers
  • 1-2 Jalapeño Peppers (optional)
  • Juice of 3-4 Limes (1/4 cup)
  • 2 large bunches of cilantro (3-4 cups chopped)
  • 1/4 cup almond meal or finely chopped almonds
  • 3-5 large cloves of Garlic
  • 2-4 Tablespoons Olive Oil
  • Salt
  • Green Chili Powder

Filling for ~20-25 Soft White/Yellow Corn Tortillas

  • 1-2 Yellow Onions
  • 20oz Mushrooms
  • 2-3 cans Black Beans
  • 1 Red Bell Pepper
  • Cumin Powder
  • Chili Powder
  • Pepper Jack or Cheddar Cheese (Grated)

INSTRUCTIONS:

  1. Preheat the oven to 400F.
  2. Throw tomatillos, garlic, jalapeños, and poblano peppers on a sheet pan and drizzle with olive oil, cumin, green chili powder, lime juice. Roast in the oven until browned and softened.
  3. Once cooled, put all roasted veggies into a blender or food processor and add the cilantro, lime juice, almond meal, salt, and ~1 cup of water. Adjust with liquid and seasonings to taste. You should end up with a creamy, spicy enchiladas verdes sauce that you’ll wanna eat with a spoon.
  4. Now for the Filling: Heat up olive oil in a large pan. Once the oil is hot, sauté the onions with the cumin and chili pepper until clear and caramelized.
  5. Add in the mushrooms, black beans, and bell peppers. Season with additional cumin, chili pepper, lime juice, and olive oil as needed. When done, set this aside to cool.
  6. Get out a large caserole dish (glass is best) and oil it generously. Pour a thin layer of the Verde Sauce on the bottom of the pan.
  7. Take a corn tortilla in your hand and add a generous spoon of bean filling and a handful of cheese into the middle (like a taco!) and roll into a 1-2in tube. Place this in a corner of the pan. Repeat with the remaining tortillas, placing each tightly into the pan until filled.
  8. Pour the remaining sauce over all the tubes of tortilla, spreading it into all the crevices and corners, covering it generously in sauce! Cover with cheese and bake for ~20 min or until cheese is bubbly and browned.
  9. Serve with Salsa, Avocado, Sour Cream, and fresh Cilantro on top! :) Bonus: Fresh Margaritas on the Rocks!

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