I consoled myself with the idea that if they were awful then at least only Aaron, my sister and I would know of my culinary failing. But then my parents invited us over for dinner because they like my sister and wanted to see her and I told them we had enchiladas underway and they were like, "Great! Bring 'em!" And suddenly there would be three more people (including my bro) eating my very sketchy sounding enchiladas. I was worried.
But then? These were delicious. It's pretty much straight vegetable from start to finish and we all LIKED them. It was a miracle. And now we have them as frequently as I can manage.
The dark side of these enchiladas is that, if you make them from scratch as I'm about to post below, they take every bit of three hours. I know, I'm so sorry.
BUT! The nice thing is that you don't have to make your own enchilada sauce or tortillas. You can go the store-bought route and I will not judge you at all and then these will take you like no time at all. I frequently double the recipe and freeze the extra all ready to pop into the oven. Or I've also been known to just freeze the filling in a baggie and work from there. Anything to cut down on the time investment because these really are quite good and I like to have them as often as possible.
Mashed Potato and Roasted Vegetable Enchiladas
Filling recipe adapted from here
Filling:
1 head broccoli, cut into florets
3 small zucchini, chopped
1 red bell pepper, chopped
2 cups chopped carrots
1/4 cup olive oil
salt and pepper to taste
1/4 cup butter
3 russet potatoes, baked
In a large mixing bowl, combine broccoli, zucchini, bell pepper and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F (175 degrees C).
Mash baked potatoes with butter (and milk, as needed to get a good consistency). Mix in roasted vegetables.
Sauce:
Recipe adapted from here. It ends up never being quite enough so I usually end up kind of very unscientifically increasing it a bit.
Recipe adapted from here. It ends up never being quite enough so I usually end up kind of very unscientifically increasing it a bit.
1 1/2 lbs tomatillos, husks removed and rinsed well
1 serrano chile pepper, tops cut off
3 cloves garlic
1/3 cup onion, chopped
1 bunch cilantro, rinsed and chopped
Put the tomatillos and serrano chile pepper in a sauce pan and cover them with water. Bring to a boil, reduce to a simmer. Simmer until the tomatillos are cooked, and have changed color, but are not mushy, about 5 minutes. Remove from heat.
Use a slotted spoon to transfer tomatillos and serranos to a blender. Add 1/2 cup of the tomatillo cooking liquid to the blender, as well as 2 cloves of garlic, chopped onion, and about 1/4 cup of chopped cilantro (packed). Add one teaspoon of salt. Purée until completely blended, 15 to 30 seconds. Add more salt to taste if necessary. Pour sauce into a skillet, bring to a simmer and let simmer for 5 minutes. Then remove from heat.
Assembly and cooking:
Standard enchilada assembly. Put a little sauce in the bottom of your baking dish for non-sticking purposes. Warm tortillas (I usually stick them in the microwave for a few seconds), dip them in sauce, spread on some filling, roll, place in glass baking dish (this makes enough for a full 9x13 but I like to divide mine up and freeze the extra). Pour extra sauce over the top. Cover with foil and bake at 350 for 45ish minutes. Uncover, top with a bunch of monterey jack cheese and bake for an additional 15 minutes or however long it takes your cheese to get good and melty.
this looks AMAZING. Going to make asap
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