MEarth Home Kitchen presents: Enchiladas

Vegetarian Red and Green Enchiladas 

(adapted from Stewardship Educator, Nancy’s mom and the diverse culture of Mexico City!)

Note: makes about 3 cups of both sauces

Green Sauce (Salsa Verde) Ingredients:

  • 5 green tomatillos 
  • 2-3 large poblano peppers
  • 1-2 serrano peppers (depending on desired spice level)
  • ½ onion
  • 5-6 garlic cloves, unpeeled
  • 1 cup of cilantro and stems (optional)
  • 1 tsp salt 
  • 1 tsp cumin

Red Sauce (Salsa Rojo) Ingredients:

  • 2 ancho chiles (dried)
  • 10 guajillo chiles (dried)
  • 3 cups vegetable stock
  • 2 tablespoons tomato paste
  • 4 garlic cloves
  • 1 tsp cumin
  • 1 tsp salt

Filling Ingredients:

  • 1 cup mushrooms, sliced
  • 2 cups spinach
  • ½ cup queso fresco or other mild cheese like mozzarella
  • ½ onion, sliced
  • 6 medium-sized flour or corn tortilla

Directions: 

For the salsa rojo:

  1. Remove as many seeds as possible from dried chiles
  2. Add dried chiles and vegetable stock in pot, cover, and bring to a boil.
  3. Once boiling, remove from heat and leave covered for 30 minutes.
  4. After 30 minutes, add chiles, tomato paste, cumin, salt, garlic, and stock into blender and blend until smooth. If needed, blend in batches.
  5. Add any extra salt or cumin to taste.

For the salsa verde:

  1. Remove outer husk of tomatillos and wash off any sticky residue. Wash serrano and poblano peppers. Dry off.
  2. Peel and quarter onion. Separate garlic cloves but leave unpeeled.
  3. Set oven to broil with rack in upper position.
  4. Put tomatillos, serranos, poblanos, onion, and garlic onto baking sheet.
  5. Drizzle with a little oil and a little salt. Toss to coat each item.
  6. Place tray in upper third of oven as close to broiler as possible.
  7. Let broil for about 15 minutes, turning peppers and tomatillos halfway, until skins are blackened and blistered. Check often to avoid burning peppers.
  1. Remove and let poblano peppers rest at least 5 minutes in a bowl, covered.
  2. Once cooled enough to touch, remove stem and seeds from poblano peppers and peel outer skin off peppers.
  3. Remove stem and seeds from serrano peppers and peel from garlic cloves as well.
  4. Combine tomatillos, onions, serrano, poblano, and garlic, cumin, salt, and cilantro into blender. Add leftover juices from tray into blender and blend until smooth. Blend in batches if necessary.
  1. Coat both sides of tortilla with preferred sauce.
  2. Add about ¼ cup of filling across center of tortilla. Roll up.
  3. Place the rolled up tortilla, seam side down, in a baking pan. 
  4. Repeat until all the enchiladas fit tightly in pan and are snuggled up together. 
  5. Spread additional sauce on top and sprinkle cheese on top (optional)
  6. Place in the oven for 20-30 minutes, until cheese and sauce are bubbling.
  7. Let cool for about 5 minutes.
  8. If desired, top with lettuce and queso fresco crumbles. 
  9. Serve with rice and beans.

For filling:

  1. Saute spinach, mushroom, and onion together until softened. Season with salt to taste. Remove from heat and fold in cheese.
  2. Pre-heat oven to 350F. 
  3. Heat tortillas in a pan until softened and flexible

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