Roasted Vegetable Enchiladas with Creamy Tomatillo Sauce & Melted Cheese

1 lb. (6 to 8 ) Tomatillos, husked and rinsed
1 medium white onion, sliced about ¼ in. thick
3 garlic cloves, peeled
Hot green chilies to taste (2 to 3 Serrano or 1 to 2 jalapenos), stemmed
1 ½ tbs. vegetable oil, plus extras for vegetables and tortillas
2 cups vegetable broth, plus a little extra if needed
½ cup Mexican Crema, crème fraiche or heavy whipping cream
8 cups cubed vegetables (about ½ in) such as carrots, onions, mushrooms and broccoli.
Salt
12 corn tortillas
2/3 cup shred Mexican cheese like asadero or Monterey Jack
Sliced onion white onion rings, for garnish
Fresh cilantro sprigs, for garnish

Roast Tomatillos, sliced onion, garlic and chilies on rimmed baking sheet 4 in below preheated broiler until Tomatillos are soft and blackened in spots on one side, 4 to 5 minutes. Turn vegetables over; broil about 4 minutes longer. Remove and reduce oven temperature to 400~F.

Scrap Tomatillo mixture into food processor or blender. Process until smooth puree. Heat 1 ½ tbs. oil in medium-large pot over medium-high heat. When drop of puree sizzles in oil add remainder of puree. Stir constantly for several minutes until darker and thicker. Add broth and crema, reduce heat to medium-low, partially cover, and simmer for about 30 minutes.

Spread cube vegetable on rimmed baking sheet. Drizzle with oil, sprinkle with salt, and mix to coat evenly. Place in oven and roast, turning vegetables regularly until crunchy-tender, about 25 minutes (reduce roasting time for broccoli and other green vegetables by 5 to 10 minutes).

If sauce has thickened and is no longer consistency of light cream soup, stir in more broth or water. Taste and season with salt, about 1 tsp. Lightly brush both sides of each tortilla with oil. Stack, wrap in damp paper towels, and microwave on high for 1 minute to warm and soften.

Smear about 1 cup of sauce over bottom of 13-by9in baking dish. Work quickly, roll equal portions roasted vegetables into each tortilla while tortillas are still hot and pliable. Place them side by side in baking dish. Douse evenly with remaining sauce. Sprinkle with cheese. Bake until enchiladas are heated through and cheese begin to brown, about 10 minutes. Garnish with onion rings and cilantro sprigs.

Printable Recipe

Stacked Chicken Enchiladas

2 Boneless, skinless chicken breast halves
3 Tblsp Olive oil; more as needed
Kosher salt and freshly ground pepper
12 Small corn tortillas
Green Chili Sauce
6 oz Grated Monterey Jack cheese
Chopped Fresh Cilantro (optional)

1. Heat a gas grill to medium high heat or build a medium hot charcoal fire. Coat the chicken with olive oil and season generously with salt and pepper. Grill Chicken breasts until just cooked through, 4 to 5 minutes per side. When cool enough to handle, slice into thin strips. Heat over to 450F

2. In a small skillet, 3 tablespoons oil over medium-high heat until very hot (dip edge or tortilla in to check; it should sizzle right away). Using Tongs, set a tortilla in the hot oil and cook until soft and lightly brown on each side, 15 to 20 seconds. Transfer to paper towels to cool and drain. If pan gets dry and another tablespoon oil.

3. In a baking dish large enough to accommodate four separate stacks of tortillas, ladle a thin layer of sauce. Lay for tortillas in the dish and ladle about ½ cup of sauce over them. Divide ½ the chicken among the first layer of tortillas and top with another 1/2 cup of sauce and 1/3 the cheese. Stack on another four tortillas, and top with rest of chicken, then more sauce and another third of cheese. Finish with a third tortilla layer, and top with remaining sauce and cheese. Bake until the sauce has thickened somewhat about 20 minutes.

4. The edges of the top tortilla will turn golden, but if they look like they’re drying out or are burning spoon some sauce over them. Let rest for 5 to 10 minutes before serving. To serve, transfer each stack with a spatula to a dinner plate. Spoon any sauce left in the baking dish over the stacks and sprinkle with chopped cilantro.

4 Servings

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Pineapple-Black Bean Enchiladas

2 teaspoons vegetable oil
1 large yellow onion, chopped
1 medium red bell pepper, chopped
1 (20 ounce) can pineapple tidbits in juice, drained, juice reserved
1 (15 ounce) can Progresso(R) black beans, drained, rinsed
1 (4.5 ounce) can Old El Paso(R) chopped green chiles
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded reduced-fat Cheddar cheese
1 (10 ounce) can Old El Paso(R) mild enchilada sauce
8 (8 inch) whole wheat tortillas
1/3 cup reserved pineapple juice
1/2 cup reduced-fat sour cream
8 teaspoons chopped fresh cilantro

1. Heat oven to 350 degrees F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.

2. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.

3. In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.

4. Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.

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