Veggie Enchiladas

a delicious recipe from our friends at Family Cook Productions!

  • Level

    Easy

Ingredients

    SAUCE INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 small onion, quartered or roughly chopped
  • 2 medium cloves garlic, peeled
  • ½ pound tomatillos, husks removed, quartered
  • 2 regular/28g jalapeño chiles, seeded
  • 1 teaspoon sugar
  • 1/4 teaspoon ground cumin
  • ½ cup water
  • 1 tablespoon Yondu

    • ENCHILADA INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon ground cumin
  • 1 small onion, diced
  • ½ small green pepper, chopped
  • 1 small/60g summer squash, chopped
  • 1 4-ounce can green ‘Hatch’ chilies
  • 3 cups Swiss chard, stems removed, leaves cut into ribbons
  • 1 tablespoon Yondu
  • 8 corn Tortillas, 6” diameter
  • ⅔ cup Monterey Jack cheese, grated

Method

  • SAUCE DIRECTIONS
    1. Put all the prepped ingredients in a blender and blend until mostly smooth.
    • 2. Pour mixture in a medium saucepan over high heat. Bring to a simmer, then reduce the heat to medium and simmer for 10 minutes until sauce thickens and reduces. Reserve sauce.
  • FILLING DIRECTIONS
    1. Preheat oven to 375 degrees
    • 2. Heat the oil in a medium saucepan over medium heat.
    3. Add the black pepper and ground cumin to the oil.
    4. Add the chopped onion and green pepper and sauté until the onion becomes
    translucent and the pepper becomes tender, about 3-4 minutes.
    5. Add chopped summer squash and sauté for 2-3 minutes.
    6. Add can of green chilies and stir into the sautéed onions and peppers.
    7. Add the Swiss chard and stir until wilted. Remove from heat.
    8. Add Yondu and stir.
  • ASSEMBLY DIRECTIONS
    1. Dip a corn tortilla into the tomatillo sauce
    • 2. Set tortilla on cutting board. Fill with 2 tablespoons of veggie filling down the
    center.
    3. Roll to close and set in baking dish, seam side down.
    4. Repeat for 8 tortillas.
    5. Pour remaining sauce over tortillas.
    6. Sprinkle grated Monterey Jack cheese on top.
    7. Bake for 20 minutes or until corn tortillas are golden.
  • Special Notes
    • We cooked this dish on @yondu.usa's Instagram Live with @familycooknyc.
    • • Orginal recipe developed by the team at Family Cook Productions, with the above recipe adapted by Yondu.
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