Melissa's Produce

Vegetable Enchiladas with Tomatillo Serrano Sauce

Name: Vegetable Enchiladas with Tomatillo Serrano Sauce
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 pound tomatillos, husked and rinsed; 3 Serrano Peppers, 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)

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Servings

12 enchiladas

Prep Time

1 hour

Cook Time

25 minutes

Author:

Melissa’s Corporate Chefs

Ingredients

Sauce

1 pound tomatillos, husked and rinsed
3 Serrano Peppers, 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

Filling

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)

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Directions

Sauce

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.

Filling

Heat oil in skillet, add onion, sauté until translucent, add squash, sauté 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.

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Filed in: Cilantro, Cinco de Mayo, Dia de los Muertos, Enchiladas, Entree, Fire Roasted Sweet Red Bell Peppers, Organic Garlic, Organic Yellow Onions, Organic Zucchini, Serrano Peppers, Tatuma Squash, Tomatillo Serrano Sauce, Vegetable Enchiladas with Tomatillo Serrano Sauce

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Vegetable Enchiladas with Tomatillo Serrano Sauce