Vegetable Enchilada’s with Creamy Tomatillo Sauce

After the fabulous meal we had last night (Halibut withZucchini and Toasty Roasted Garlic Mojo), I was contemplating what to make for tonight.  I knew had a little bit of the zucchini and asparagus left and was craving that roasted garlic flavor, so I turned to my new ‘toy’ and started searching.  After finding a couple that caught my eye, this is what I came up with.

Adapted from Rick Bayless “Fiesta At Ricks” recipe “Roasted Vegetable Enchilada’s with Creamy Tomatillo Sauce” and “Mexican Everyday” recipe, “Tomatillo-Sauced Enchilada’s with Spinach and Mushrooms”.

Ingredients

4 garlic cloves

1 to 2 serrano chiles

6 to 8 tomatillos, husked and rinsed

¾ cup cilantro roughly chopped

3 tbsp olive oil

2 cups chicken broth

10 oz. spinach

1 bunch of asparagus cut in 1 in. pieces

1 zucchini cut in 1 in. pieces (I used the left-over zucchini from this recipe)

½ cup Mexican crema (or heavy cream)

1 tsp sugar

2 small avocados cubed

12 corn tortillas

1 cup crumbled Mexican queso fresco or other fresh cheese such as feta

A few sliced rounds of red onion rings, for garnish

Directions

Turn the oven to 350 degrees.  With food processor running, drop in the garlic and chiles one piece at a time, allowing each piece to get finely chopped before adding the next.  Add tomatillos and cilantro; process until smooth.

Heat 1 ½ tbsp of the oil in a medium sauce pan over medium high heat.  Add the tomatillo puree and cook, stirring until the mixture has reduced to the consistency of thick tomato sauce.  Add the chicken broth and simmer for about 10 minutes.

While the sauce is simmering, heat the remaining oil in a large skillet over medium-high heat.  Add the zucchini and asparagus and cook until they begin to soften.  Add the spinach and cook until the spinach starts to wilt. Then add the avocado and season with salt.  Remove from heat and cover to keep warm.

 

Lay out the corn tortillas on a baking sheet and brush each side with oil, then stack them in groups of two or three.  Slide them into the oven and bake them just long enough to make them soft and pliable, about 3 minutes.  Remove and keep warm.

Stir the crema or heavy cream into the sauce.  Taste and season with salt.  Add sugar if the sauce seems too tart for you.  Dip tortilla in sauce and then lay it on a plate.  Spoon a heaping 2 tbsp of filling down the center, roll up and lay seam down.  Repeat with another tortilla.  Douse the enchiladas with about ¼ cup of the warm sauce, sprinkle with the crumbled cheese and garnish with the red onions.