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
- 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
For the salsa rojo:
- Remove as many seeds as possible from dried chiles
- Add dried chiles and vegetable stock in pot, cover, and bring to a boil.
- Once boiling, remove from heat and leave covered for 30 minutes.
- After 30 minutes, add chiles, tomato paste, cumin, salt, garlic, and stock into blender and blend until smooth. If needed, blend in batches.
- Add any extra salt or cumin to taste.
For the salsa verde:
- Remove outer husk of tomatillos and wash off any sticky residue. Wash serrano and poblano peppers. Dry off.
- Peel and quarter onion. Separate garlic cloves but leave unpeeled.
- Set oven to broil with rack in upper position.
- Put tomatillos, serranos, poblanos, onion, and garlic onto baking sheet.
- Drizzle with a little oil and a little salt. Toss to coat each item.
- Place tray in upper third of oven as close to broiler as possible.
- Let broil for about 15 minutes, turning peppers and tomatillos halfway, until skins are blackened and blistered. Check often to avoid burning peppers.
- Remove and let poblano peppers rest at least 5 minutes in a bowl, covered.
- Once cooled enough to touch, remove stem and seeds from poblano peppers and peel outer skin off peppers.
- Remove stem and seeds from serrano peppers and peel from garlic cloves as well.
- 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.
- Coat both sides of tortilla with preferred sauce.
- Add about ¼ cup of filling across center of tortilla. Roll up.
- Place the rolled up tortilla, seam side down, in a baking pan.
- Repeat until all the enchiladas fit tightly in pan and are snuggled up together.
- Spread additional sauce on top and sprinkle cheese on top (optional)
- Place in the oven for 20-30 minutes, until cheese and sauce are bubbling.
- Let cool for about 5 minutes.
- If desired, top with lettuce and queso fresco crumbles.
- Serve with rice and beans.
- Saute spinach, mushroom, and onion together until softened. Season with salt to taste. Remove from heat and fold in cheese.
- Pre-heat oven to 350F.
- Heat tortillas in a pan until softened and flexible