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Veggie enchiladas with tomatillo sauce

by Becca Pusey
Veggie enchiladas with tomatillo sauce

Veggie enchiladas with tomatillo sauce

PT1H15M

Why not try?

Tomatillos are similar to tomatoes in appearance, except they're bright green, and are wrapped in thin, papery leaves. Inside, they're quite dense and white, and full of seeds. After figuring out what they were, I decided that my tomatillos needed to be put to good use in some enchilada sauce - I'd heard that they were perfect for Mexican-style salsas! The sauce ended up fresh and tangy, and perfect to coat the cheesy enchiladas.

I stuffed my enchiladas with a simple mixture of vegetables, as well as some kidney beans for protein. Of course you can make your filling from whatever combination of vegetables you have in the fridge, since the real star of the show is the tomatillo sauce.

Ingredients

Metric

Imperial

1
Remove the papery leaves from the tomatillos, and give them a good wash (they can be a bit sticky underneath the leaves). Place them in a saucepan with the green chilli and the stock. Simmer gently for around 10 minutes, until the tomatillos are soft
image
2
Meanwhile, heat the oil in a large frying pan, and add the mushrooms and broccoli. Cook over a medium heat for a few minutes, then add the tomatoes and cook for about 5 more minutes. Add the corn kernels and drained kidney beans, and set aside
3
When the tomatillos are soft, transfer the mixture (including the stock) to a blender, along with the garlic cloves and coriander. Blend until smooth. Add a couple of tablespoons of the sauce to the base of a large baking dish, and spread around
4
Spoon around a sixth of the vegetable mixture along the centre of a large flour tortilla, and roll tightly. Place it in the baking dish, and repeat with the remaining vegetables and tortillas. Pour over the remaining tomatillo sauce, and top with the grated cheese
5
Preheat the oven to 190°C/gas mark 5
6
Bake for around 30 minutes, until the cheese is nice and crispy
Bake for around 30 minutes
 

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