Over the years, growing up in America, I’ve had the privilege to try all the different cuisines around the world and nothing will ever beat Mexican cuisine. Ever since I started cooking we would have Mexican dishes at least once a week if not twice because the options are endless. One of the easiest and most fulfilling in my opinion is enchiladas and for the past years I’ve made red sauce enchiladas, but recently I did green sauce known also as salsa verde enchiladas and it was magnificent.
The salsa verde sauce is a perfect combination of tangy, spicy, and savory. These enchiladas are a great easy dinner idea for a busy week or even a big crowd pleaser for any party. The sauce is made of green tomatillos, garlic, cilantro and jalapenos and the result after blended is exquisite. As a non-vegetarian I would add shredded chicken but as someone who cooks for a family of veg and non-veg making a delicious vegetable filling was the best option. I use onions, mushrooms, and whole black beans because the textures are all very different and work well together. I love using La Banderita corn tortillas as they taste way better in this recipe than flour tortillas. Try out this recipe next and let me know what you think!
Ingredients
8 Green Tomatillos
4 Jalapenos
1 cup cilantro
¼ white onion, roughly chopped
4-5 garlic cloves
3 tbsp extra virgin olive oil
3 medium white onions, sliced
3 packs white mushrooms, sliced
1 can black beans, 15 oz.
2 tbsp taco seasoning
1 tbsp cumin powder
½ cup heavy cream
¼ cup granulated sugar
1 cup cotija cheese
Salt to taste
Instructions
Salsa Verde Sauce
In a pot of boiling water add tomatillos and jalapenos and bring to a boil on medium heat until softened.
Transfer the tomatillos and jalapenos into a blender with water and add cilantro, onion, and garlic cloves. Blend until smooth.
To a non-stick pan add extra virgin olive oil and 1 tbsp of sliced onion. Add the puree and cook for 10 mins.
Once it’s heated add sugar and slowly add heavy cream stirring continuously. Cook for another 15 mins until the sauce is at the proper consistency.
Veggie Filling
In another non-stick pan add extra virgin olive oil and heat on medium flame. Add cumin seeds and let them pop.
When the cumin seeds pop, add sliced onions and salt to soften. Once onions cook halfway add in sliced mushrooms and cook for 5-7 mins.
When all veggies have cooked well add in black beans and spices. Mix and set aside.
To Assemble
Take tortilla and dip into the salsa verde sauce coating evenly and transfer into a non-stick pan and fry.
When the tortilla is crispy add veggie filling and cheese in the middle and fold on both sides.
Top with fresh sliced jalapenos, cotija cheese and sour cream. Enjoy!
Tips:
Instead of boiling the tomatillos and jalapenos in water, you can bake them in the oven for 45 mins on 375 degrees Fahrenheit to give it a charred flavor.
For the meat eaters add shredded chicken with the veggies and it would taste just as great.
Add any veggies of your preference and they will all work well in this recipe.
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