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Salsa Verde Cheese Enchiladas with Vegetable Filling

Salsa Verde Cheese Enchiladas with Vegetable Filling

Cheese and Vegetable filled enchiladas topped with salsa verde and more cheese.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Tex-Mex
Servings 4

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.
Keyword enchilada, salsa verde
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