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Vegetable Enchiladas with Tomatillo Serrano Sauce
By Chef Ida Rodriguez



1 pound Tomatillo husked and rinsed
3 Serrano Chiles stemmed
1 1/2 tablespoons Vegetable Oil
1 medium Organic Yellow Onion chopped
2 large Organic Garlic cloves
2 cups Vegetable Broth or Chicken Broth
1/3 cup Cilantro chopped


2 tablespoons Vegetable Oil
1 medium Organic Yellow Onion chopped
1/2 pound Organic Zucchini or Tatuma Squash chopped into 1/2 inch pieces
3 ounces Fire Roasted Sweet Red Bell Peppers chopped
3 ounces Fire Roasted Chiles chopped
1/4 teaspoon Salt
6 slices Soy Slices Mozzarella Flavor
12 Tortillas (Corn)



Lay the tomatillos and chiles on a baking sheet and place about 4 inches below a very hot broiler.

When tomatillos and chiles blister, blacken and soften, turn over and roast the other side. Let cool.

Transfer tomatillos, chiles and collected juices into food processor or blender, purée.

Heat oil in a deep skillet over medium heat, add onion, and garlic, and cook stirring often until deep golden.

Turn heat up to high, add the puréed sauce all at once, stirring constantly for 4 - 5 minutes, till sauce boils.

Add broth bring to a boil, simmer for 10 minutes. Stir in cilantro and season with salt.


Heat oil in skillet, add onion, sauté until translucent, add squash, saute 3 minutes. Add peppers, chile, and salt. Let cool.

Add a few tablespoons tomatillo sauce, just enough to moisten. Microwave tortillas for 1 minute, to soften.

Divide the vegetable mixture into the 12 tortillas, sprinkle shredded mozzarella soy cheese on top.

Bake 20 - 25 minutes until heated through and bubbly.