> Recipes > Tomato

Veggie enchiladas with tomatillo sauce

by
Becca Pusey
Veggie enchiladas with tomatillo sauce

PT1H15M

Share recipe

Related recipes

Guacamole
Matthew Tomkinson
Butternut squash empanadas
Dominic Chapman
Chicken fajita kebabs
Colin McGurran
Tomatillo salsa
Nud Dudhia (Breddos Tacos)
Mandalay bean fritters
MiMi Aye

hide story show story

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

save recipe
recipe saved
print recipe
shopping List
  • 350g of tomatillos
  • 2 green chillies, small, deseeded and cut into several chunks
  • 200ml of vegetable stock
  • 1 tbsp of oil
  • 125g of mushrooms, diced
  • 150g of broccoli, florets and stem, cut into small pieces
  • 250g of cherry tomatoes, halved
  • 1 corn on the cob, kernels removed, or 100g sweetcorn kernels
  • 400g of tinned red kidney beans, drained and rinsed (240g drained weight)
  • 2 garlic cloves, peeled
  • 4 tbsp of fresh coriander
  • 6 flour tortillas, large
  • 100g of cheddar, grated, or cheese of your choice
save recipe
recipe saved
print recipe
shopping List

Method

save recipe
recipe saved
print method
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
Share recipe
Becca Pusey Profile Picture
Becca Pusey

Liverpool-based Becca is the writer of the food blog Amuse Your Bouche, and specialises in simple vegetarian recipes that anyone can create, regardless of their cooking ability.

Get in touch

Veggie enchiladas with tomatillo sauce

 
 

Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details:

NAVIGATE

© Great British Chefs 2019