Vegan Enchiladas with Tomatillo Sauce, adapted from food and wine
2 pounds tomatillos, husked and quartered
1 medium white onion, chopped
2 garlic cloves, chopped
1 jalapeno, seeded and chopped
2 cups vegetable stock
1/2 chopping cilantro
salt and pepper
2 cups butternut squash, diced small
2 tablespoons olive oil
salt and pepper
1 medium onion, finely chopped
2 shallots, thinly sliced
2 cups thinly sliced shitake mushroom caps,
2 cups frozen sweet corn
2 cups finely shredded Tuscan Kale
12 corn tortillas
non-dairy cheese of your choice along with other accoutrements such as avocado, lime, red onion
- To make sauce, in a medium to large sauce pan, combine the tomatillo, onion, garlic, jalapeno, and vegetable stock and stir.
- Bring to a simmer over medium heat and cook, covered for 15 - 20 minutes until the vegetables are soft.
- Either transfer to a blender or use a immersion blender to puree, adding the cilantro.
- Salt and pepper to taste.
- Set aside.
- Preheat the oven to 400.
- Toss the butternut squash with 1 tablespoon of oil and salt and pepper and put on a cookie sheet.
- Bake until tender, this should only take 15 minutes since the pieces of squash should be small.
- When the squash is tender, take out of the oven and set aside.
- Meanwhile, heat the other tablespoon of oil in a large skillet over medium heat. Add the onion and shallot and cook until translucent, about 6 minutes.
- Add the mushrooms and saute until tender and lightly browned, another six minutes.
- Add the corn and kale and saute until the kale is wilted, 5 minutes.
- Add the squash and stir and add salt and pepper.
- In another large skillet, heat about 1/2 inch of canola oil.
- Working with tongs and quickly, cook each of the tortillas so they are pliable, about 1 minute a side.
- Drain the tortillas on paper towels.
- To assemble: In a 9 by 13 baking dish, spoon 1 cup of the tomatillo sauce.
- On a work surface, spoon the filling in the middle/side of the tortilla and roll the tortilla around the filling.
- Place each enchilada, seam side down in the dish. Pack them in tightly.
- Cover the enchiladas with another cup and a half of the sauce.
- Cover the dish with foil and bake for about 20 minutes.
- After 20 minutes, take the dish out and sprinkle some soy cheese on top.
- Return to the oven and bake until the cheese is melted, about 5 minutes more.
- Serve with additional sauce if desired.