1 pound tomatillos, husked and rinsed
1 medium yellow onion, sliced ¼ inch thick
3 cloves garlic, peeled
Fresh hot green chiles to taste (2 or 3 serranos, 1 or 2 jalapenos), stemmed
1 ½ tablespoons vegetable oil, plus extra for roasting the vegetables and brushing or spraying the tortillas
2 cups vegetable or chicken broth, plus extra if needed
½ cup Mexican crema or heavy (whipping) cream
8 cups cubed vegetables (about ½-inch cubes are great)-absolutely delicious choices are broccoli, carrots, onion, mushroom, zucchini, butternut squash, chayote, and kohlrabi.
Kosher salt
12 corn tortillas
2 cups shredded Monterey Jack cheese
Fresh cilantro sprigs, guacamole, Mexican creama, queso fresco, for garnish
Make the Sauce
- 1. Roast the tomatillos, sliced onion, peeled garlic and chiles on a baking sheet below a hot broiler until the tomatillos are soft and blotchy black on one side. Turn everything over and roast the other side. Remove and reduce the oven to 400 degrees.
- 2. Scrape the tomatillos mixture into a blender or food processor. Process to a smooth puree. Heat the 1 ½ tablespoons of oil in a 4 quart pot over medium high heat. When the oil is hot enough to make a drop of the puree sizzle, add the puree all at once. Stir until the mixture becomes darker and thicker. Add the broth and the creama, reduce heat, and simmer for about 10 minutes or until the sauce is of the consistency of a light cream soup. Season with salt to taste.
Roast the Vegetables
Spread the cubed vegetables on a baking sheet. Drizzle or spritz with oil, sprinkle with salt and stir to coat evenly. Roast, stirring frequently, until the carrots are "crunchy- tender".
Finish the enchiladas
1. Lightly brush or spray both sides of each tortilla with oil. Slide into a plastic bag and microwave for 1 minute to warm and soften.
2. Smear about 1 cup of the sauce over the bottom of a 13 x 9-inch baking dish.
Working quickly so the tortillas stay pliable, roll a portion of the vegetables into each tortilla, then line them all up in the baking dish. Douse evenly with the remaining sauce, then sprinkle with the cheese. Bake until the enchiladas are heated through and the cheese is melted, about 10 minutes. Garnish with cilantro, guacamole, creama, and queso fresco, if desired.
