Because somedays you just gotta be a vegetarian and if I am going to eat all of my vegetables you know it better be super yum and wrapped in a tortilla 🙂 Honestly these enchiladas are so good you won’t even remember you are eating veggies and neither will your family.
Tomatillo Hatch Pepper Enchilada Sauce
Ingredients
- 2 ½ cup tomatillos husks removed, rinsed and chopped
- 2 ½ cup hatch chilies stemmed and chopped
- 1 cup sweet onion chopped
- 1 tbsp. garlic chopped
- ¼ cup chopped cilantro
- 3 tbsp. extra virgin olive oil
- 1 cup low sodium chicken or vegetable broth
- Kosher salt
- Ground pepper
Instructions
- Preheat oven 375F
- To an aluminum lined baking sheet add tomatillos, chilies and onions. Drizzle with olive oil, season with 1 tsp. of salt and ¼ tsp. of pepper, toss with clean hands and transfer to preheated oven and roast for 20 minutes. Remove and allow to cool for about 5 minutes then transfer to food processor fit with a steel blade, along with garlic, cilantro, ½ tsp. salt and ½ cup of broth. Pulse on high until well blended. Transfer to a sauce pan along with remaining broth, ¼ tsp. salt, and ¼ tsp. pepper and allow to simmer on low for about 10 minutes.
Corn, Zucchini and Pepper Stuffing
Ingredients
- 1 ½ cup red bel pepper stemmed, seeded and chopped
- 1 ½ cup yellow bel pepper stemmed, seeded and chopped
- 1 ½ cup zucchini chopped
- 1 cup fresh corn off the cob or frozen defrosted corn works as well
- 1 cup sweet onion chopped
- 2 tsp. garlic chopped
- ½ tsp. dry oregano
- ½ cup chicken or vegetable broth
- 1 ½ cup crumbled queso fresco or crumbled feta cheese
- 3 tbsp. extra virgin olive oil
- Kosher salt
- Ground pepper
- 12 corn tortillas
- 1 avocado
Instructions
- Place a large sauté pan over medium heat, add oil. When oil is hot add onions, red and yellow peppers, zucchini, ½ tsp. salt, ½ tsp. pepper and sauté for about 7 minutes. Then add corn, garlic, oregano using palms of your hands to release the oils, ¼ tsp. salt, ¼ tsp. pepper and sauté about 3 minutes. Add broth, stir to combine and allow to simmer about 3-4 minutes. Remove from heat, stir in crumbled cheese, 1 tsp. salt, and ¼ tsp. pepper and set aside to cool slightly.
- Transfer stuffing to a bowl, wipe down pan with kitchen towel and place over medium heat again with 3 tbsp. of olive oil. Heat 2 tortillas at a time in pan, a few seconds on each side, just to make then pliable. Then dip each tortilla in enchilada sauce. Grease a baking dish, place a couple of spoonful’s of stuffing in the middle of greased sauced tortilla, roll it up and place it in the dish, continue to do this until all tortillas are sauced, stuffed, rolled and on baking dish, add a couple more spoonful’s of sauce over the top then transfer to preheated oven for about 10 minutes.
- To serve, garnish enchiladas with any remaining vegetable queso stuffing, fresh avocado slices, sauce and serve immediately.
