Salsa Verde Cheese Enchiladas with Vegetable Filling
Salsa Verde Cheese Enchiladas with Vegetable Filling are a delicious meatless meal. I stuff my enchiladas with colorful peppers, that are simmered in a cheesy sauce. Then, I top my enchiladas with a fresh salsa verde sauce. Finally, I sprinkle cheese all over the top of the enchiladas. One of the things I love about these enchiladas is that it is a meatless meal. And, I can honestly say that we didn’t miss the meat at all.
The Equipment I Used
- A Food Processor- You will need this to process the salsa verde.
- A 9×11 Casserole Dish- Bake your enchiladas in this.
The Ingredients I Put in my Salsa Verde Cheese Enchiladas with Vegetable Filling
- Corn Tortillas- Use a good quality tortilla. I like La Tortilla Factory tortillas.
- Black Beans- I always used dried beans, that I cook myself.
- Chicken Stock- Again, I always use homemade chicken stock. The recipe is below.
- Heavy Cream- This gives the enchilada filling a rich and delicious flavor.
How I Made my Enchiladas
- First, I made my Salsa Verde. I just processed all the ingredients in my food processor.
- Next, I made the enchilada filling. I cooked the peppers and onions in a big skillet. Then, I added the cream and chicken stock and let it simmer away until it was rich and thick.
- Then, I softened my tortillas in the microwave until they were soft and pliable.
- Next, I filled my tortillas with some vegetables and some cheese. Then, I rolled them up and placed them in the pan seam side down.
- Then, I topped the enchiladas with the Salsa Verde.
- Next, I sprinkled the enchiladas with lots of cheese and baked them for just twenty minutes.
- Finally, I topped the cooked enchiladas with sour cream, jalapenos, tomato, and cilantro.
Another thing I love about these Salsa Verde Cheese Enchiladas with Enchilada Filling is that they reheat so well. Today, I made these in the afternoon, and just reheated them in the microwave for dinner.
Salsa Verde Cheese Enchiladas with Vegetable Filling
Cheese and Vegetable filled enchiladas topped with salsa verde and more cheese.
Equipment
- Food processor
Ingredients
For the Salsa Verde:
- 1 pound tomatillos, chopped
- 2 tbsp. chopped red onion
- ¼ cup chopped cilantro
- 2 cloves garlic
- 1 tsp. honey
- ¼ tsp. each kosher salt and black pepper
- juice of one lime
For the Cheese Enchiladas:
- ¾ cup each chopped onion, red pepper, and green pepper
- 1 tbsp. extra virgin olive oil
- 1 diced jalapeno
- 2 tbsp. minced garlic
- ½ cup cooked black beans
- 1 seeded and chopped plum tomato
- ½ cup chicken stock
- ½ cup heavy cream
- ½ tsp. each cumin powder, chili powder, and paprika
- ¼ tsp. kosher salt
- 10 corn tortillas
- ¾ cup extra sharp cheddar cheese
- 2¼ cups shredded Monterey Pepper Jack cheese
For the Toppings:
- 1 cup sour cream
- 1 sliced jalapeno
- 1 chopped and seeded plum tomato
- ½ cup chopped cilantro
Instructions
- Preheat the oven to 350 degrees.
- Begin by making the salsa verde: Pulse all the ingredients in a food processor and pulse until finely chopped. Drain the salsa in a sieve before topping the enchiladas with it.
- Make the enchilada filling: In a large skillet, heat the olive oil on medium heat and cook the onions and peppers until they're softened, about ten minutes. Add the garlic and cook another minute.
- Add the black beans, tomatoes, chicken stock, heavy cream, cumin, chili powder, paprika, and kosher salt. Simmer about ten minutes, until the cream thickens and reduces.
- In a bowl, mix together three quarters of a cup of the cheddar, and three quarters of a cup of the pepper jack.
- Soften the tortillas in the microwave on a plate, three at a time. Fill each tortilla with a spoonful of the creamy vegetables and some of the cheese in the bowl. Roll up the tortillas and place them seam side down in a casserole.
- Top the tortillas with drained salsa verde and the rest of the cheese. Bake for twenty minutes.
- Serve the enchiladas with all the toppings.
Tried this recipe?Let us know how it was!
