Vegetarian Green Chile Enchiladas
- Prep Time 0:30
- Cook Time 0:40
- Estimated Cost $13
- 12 Comments
I returned from the trip longing for all the accoutrements of my vacation: toasty kiva fireplaces, fresh sopapillas with Taos honey and green chilies on everything.
After spending Chrismukkah with my family in Sonoma County, and New Years with his in Milwaukee, Evan and I hopped a scarily small plane from MKE to Santa Fe for a romantic mini-vacation. We spent 2 days in Santa Fe and 2 in Taos. We soaked in a private hot tub overlooking snow-capped mountains at Ten Thousand Waves, hiked near the Rio Grande Gorge Bridge in Taos and ate our weight in chilies and mole sauce.
Aren't we cute?
As tends to happen, I returned from the trip longing for all the accoutrements of my vacation: toasty kiva fireplaces, fresh sopapillas with Taos honey and green chilies on everything.
Since I don't have a fireplace in my San Francisco apartment (Do you? I'm coming over.), and regular consumption of deep-fried bread, though delicious, doesn't really support my chances of fitting into my favorite jeans, I figured green chilies were the way to go.
We bought some roasted green Hatch Santa Fe chilies on our trip, but I'm saving those for later. Regular old jalapeños and poblanos worked perfectly here. I roasted the chilies with tomatillos, onions and garlic, and pureed them into a perky but mellow sauce, which I poured over corn tortillas filled with vegetables and cheese.
New Mexican cooking truly is a hybrid of Mexican, Native American and Tex-Mex food. Real, whole chilies get combined with regular American cheddar or jack cheese, as opposed to a more traditional Mexican cheese--still, these would be delicious with queso blanco or queso quesadilla, if you're so inclined.
I served mine topped witih greek yogurt in lieu of sour cream and a few slices of avocado. I sat down, took a bite, and let the sweet memories come flowing back.
Delicious, in so many ways.
- 4 cloves garlic, peeled, ends removed Pantry
- 1 medium onion, peeled and cut into large chunks $0.50
- 2 green peppers, seeds and veins removed, cut into large chunks $0.50
- 2 poblano peppers, seeds and veins removed, cut into large chunks $1
- 6 small (or 3 large) tomatillos, husks removed, quartered $2
- extra virgin olive oil Pantry
- salt and pepper to taste Pantry
- 2 medium Russet potatoes, scrubbed and diced $1
- 1 large or 2 medium sweet potatoes, scrubbed and diced $1
- 1 large bunch kale or Swiss chard (stems discarded), chopped thinly $1.50
- 1 handful fresh cilantro leaves, chopped $1 for a bunch
- 12 corn tortillas $1.50
- 2 cups shredded jack or cheddar cheese $3 for an 8-oz. block
Recipe Serves 4-6
- Preheat the oven to 375 degrees F.
- Place the garlic, onion, jalapeños, poblanos and tomatillos on a baking sheet.
- Drizzle olive oil liberally over the mixture and toss together well.
- Spread the oiled mixture over the baking sheet in an even layer.
- Roast for 25-30 minutes, or until the peppers are very soft.
- While the pepper mixture roasts, place the potatoes, sweet potatoes and kale in a large pot with 3 cups of water.
- Cover with a fitted lid, and bring to a boil.
- Once it boils, reduce heat to medium-low and simmer until both kinds of potatoes are cooked through. Remove from heat, season with salt and pepper to taste, and set aside.
- Once the pepper-onion mixture has finished roasting in the oven, puree it with the cilantro and 1 cup of water. (Leave the oven on.)
- Transfer the pureed mixture to a pot (or transfer it to a pot and use an immersion blender right in the pot).
- Cook the green pepper sauce over medium-low heat, until it reaches the level of spiciness you like (the more you cook it, the milder it'll be come--and remember, you'll be cooking it more when you bake your enchiladas). Once it's mild enough, remove from heat and let cool until warm to the touch--but not hot.
- To assemble the enchiladas, grease a 9"x13" baking dish with olive oil.
- Microwave the tortillas for 30 seconds or so, to soften them.
- Dip a tortilla into the sauce, and pull it out, shaking off excess.
- Place 2-3 tbsp filling, plus a generous sprinkle of cheese into the tortilla and roll it up.
- Place the rolled-up tortilla, seam-side-down, into the prepared pan, and repeat with the remaining tortillas, sauce, vegetables and cheese (make sure to reserve about 1/2 cup cheese for the top).
- Pour whatever sauce is left over all the rolled tortillas in the pan. Top with the reserved cheese.
- Cover the pan tightly with foil and bake at 375 for 15 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and browned.
- Let cool slightly, then serve.