loveandlemons4.9
Enchiladas Verdes
These green enchiladas have a zesty tomatillo sauce and flavorful veggie and bean filling. They're one of my favorite Mexican-inspired dinners, especially with toppings like cilantro, avocado, and Cotija cheese! Feel free to make the sauce ahead and store it in the fridge until you're ready to assemble the enchiladas. It keeps well for up to 4 days.
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●blender
- ●bowl
- ●baking dish
📝 Preparation Steps
1
Preheat the oven to 450°F and line two baking sheets with parchment paper.
2
Make the enchilada sauce: Remove the husks from the tomatillos and rinse to remove the stickiness. Pat dry and place on one of the baking sheets with the onion wedges and one of the jalapeños. Drizzle with avocado oil and sprinkle with salt. Rub with your hands to coat and spread evenly on the baking sheet. Roast for 25 to ⏱️ 35 minutes, or until the tomatillos are soft and bursty. (If you’re making the sauce and the enchiladas at the same time, skip to step 3 and roast the enchilada filling alongside the sauce ingredients.)
tomatillos, about 7 to 8 medium1 pound½ teaspoons avocado oil, plus more for drizzling1Sliced avocado
3
Blend the sauce. Transfer the roasted tomatillos, onion, and jalapeño to a blender and add the remaining raw jalapeño, garlic, avocado oil, salt, and onion powder. Blend until smooth, then add the cilantro and blend again.
tomatillos, about 7 to 8 medium1 pound½ teaspoons avocado oil, plus more for drizzling1Sliced avocado
4
Make the enchiladas: Place the cauliflower and jalapeños on the second baking sheet. Drizzle with avocado oil, sprinkle with salt, and toss to coat. Spread evenly on the baking sheet and roast for 25 to ⏱️ 30 minutes, or until browned. When the jalapeños are cool enough to handle, roughly chop.
½ teaspoons avocado oil, plus more for drizzling1Sliced avocado
5
In a large bowl, mash the beans with the avocado oil, garlic, cumin, oregano, salt, and several grinds of pepper.
½ teaspoons avocado oil, plus more for drizzling1Sliced avocadoground cumin1 teaspoon
6
Assemble the enchiladas. Reduce the oven temperature to 400°F. Brush a 9x13-inch baking dish with avocado oil and spread ½ cup of the enchilada sauce at the bottom.
½ teaspoons avocado oil, plus more for drizzling1Sliced avocado
7
Fill a tortilla with some of the beans, some of the cauliflower, and some of the roasted jalapeños. Roll the tortilla closed and place it seam side down in the prepared baking dish. Repeat with the remaining tortillas. Pour the remaining sauce down the center of the enchiladas, leaving the edges bare, if desired. Top with the cheese and bake, uncovered, for ⏱️ 20 minutes, or until the cheese is melted and the edges of the tortillas are crisp.
tortillas, we like a corn/flour blend8
8
Remove from the oven and let cool slightly, then top with avocado, radishes, Cotija, and/or cilantro. Serve with sour cream, if desired.
½ teaspoons avocado oil, plus more for drizzling1Sliced avocadoSour cream
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