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Vegetable Enchiladas With Tomatillo Sauce Recipe

Vegetable Enchiladas With Tomatillo Sauce Recipe

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Vegetable Enchiladas With Tomatillo Sauce

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Ingredients:

Serving

1/2 cup water
1/2 large red onion, thinly sliced
1/2 tsp salt
1/4 tsp cayenne pepper (to taste)
1/2 large green bell pepper, seeded, deveined and coarsely chopped
1 lb tomatillos, husked
1 serrano chili, seeded and chopped
1 pinch sugar (optional)
1 tbsp olive oil
1/2 red onion, diced
1/8 tsp salt
1/8 tsp cayenne pepper (to taste)
3 large garlic cloves, minced
1/2 bell pepper (yellow, red, or green, seeded and chopped )
1/2 zucchini, diced
1/2 tsp ground cumin
3 -4 mushrooms, sliced
1 cup fresh corn kernel (about 2 ears )
1 cup cooked black beans (or drained
1 tbsp chopped fresh cilantro
9 -10 corn tortillas
1/2 cup light sour cream
2 cups shredded monterey jack cheese
2 tbsp chopped fresh cilantro

Directions:

Tomatillo Sauce:.
In a large saucepan, combine the water, onion, salt, and cayenne. Bring to a boil, reduce heat to a simmer, cover, and cook for 5 minutes, or until the onion is soft.
Add the bell pepper, tomatillos, and chilies. Cover and simmer until the tomatillos are soft and have released their juices, about 10 to 15 minutes. Using an (immersion) blender or food processor, puree the mixture. Taste and adjust the seasoning. Add a little sugar if the sauce is too acidic.
Filling: In a large skillet over medium-high heat, heat the oil and saute the red onion, salt and cayenne for 8 minutes, or until the onion is wilted. Add the garlic, bell pepper, zucchini, and cumin. Cook for 5 minutes. Add the mushrooms, corn, and beans. Cook for another 5 minutes until the mushrooms are soft and the corn is crisp tender. Stir in cilantro. Remove from heat.
Putting it all together:.
Preheat the oven to 400 degrees.
Ladle 1 cup tomatillo sauce into the bottom of a 9x9 baking pan.
Heat a tortilla on a comal or frying pan over medium-high heat until pliable. Lay the tortilla on a clean surface and spread 1 tablespoon sour cream down the center of the tortilla. Spread 3 tablespoons of the filling over the sour cream and then sprinkle with 2 tablespoons grated cheese. Roll the tortilla up and place seem side down in the baking pan. Repeat with all remaining tortillas. Ladle the sauce on top, sprinkle with cheese.
Cover with foil and bake 20 minutes, or until the sauce is bubbling. Remove foil and bake 5-7 minutes more until cheese is browned. Sprinkle with cilantro and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	912.93 Kcal (3822 kJ)
Calories from fat	413.5 Kcal
		% Daily Value*
Total Fat	45.94g	71%
Cholesterol	115.35mg	38%
Sodium	1056.18mg	44%
Potassium	1537.8mg	33%
Total Carbs	80.83g	27%
Sugars	11.15g	45%
Dietary Fiber	15.82g	63%
Protein	47.22g	94%
Vitamin C	47.4mg	79%
Vitamin A	1.9mg	64%
Iron	17.1mg	95%
Calcium	1063.1mg	106%

Amount Per 100 g
Calories	173.96 Kcal (728 kJ)
Calories from fat	78.79 Kcal
		% Daily Value*
Total Fat	8.75g	71%
Cholesterol	21.98mg	38%
Sodium	201.25mg	44%
Potassium	293.02mg	33%
Total Carbs	15.4g	27%
Sugars	2.12g	45%
Dietary Fiber	3.01g	63%
Protein	9g	94%
Vitamin C	9mg	79%
Vitamin A	0.4mg	64%
Iron	3.3mg	95%
Calcium	202.6mg	106%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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