Three Cheese Enchiladas

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Sunday marked my third cooking class at Luci’s Healthy Marketplace.  The theme of this class was cheese.  In addition to teaching everyone the basics of a proper cheese plate for entertaining (post on that to come sometime soon) we also cooked with cheese.  Enter, three cheese enchiladas.

When I think of cheese, my brain goes to enchiladas.  Ooey, gooey, stringy, melty cheese.  In that inspiration, I developed this recipe for super simple three cheese enchiladas with leeks, peppers and mushrooms, doused with a bright green tomatillo sauce.  This dish has it all.  Sweet and tangy sauce, creamy divine cheese, soft tortillas and crunchy veggies.  This is a little different from casserole-style enchiladas.  All you have to do with these is fill, roll and cover in sauce.  The heat from the filling and the sauce will melt your cheese.

One important note about the shredded cheese in this recipe.  Be sure to grate your own gruyere and swiss.  Pre-grated comes dusted with potato starch and other things to keep it from clumping.  This can also affect its flavor and ability to melt.  Take the extra few minutes to get a block of cheese and use your grater.

(Full printable recipe at the bottom of this post).

Three Cheese Enchiladas – step by step

Start by preparing your sauce.  First, char your scallions, tomatillos, 2 ears of corn and 1 poblano pepper.  You can use a blow torch, running the flame over the surface as it chars the veggies.  Or, you can turn on the broiler in your oven and place the veggies directly under it until they char.

From there, rough chop all of your charred veggies and add them to a blender with 1/2 cup water, 2 Tbs oil, a green apple, garlic and the can of diced green chiles.  Let that blend until smooth, then place it all in a pot or pan over medium heat to simmer until ready to serve.  If it starts to boil, turn down the heat to low.

Next, shred your gruyere and swiss cheese, toss to combine and set aside.

Next, create your filling.  Sauté 1 chopped leek in 1 Tbs. oil in a medium high heated pan.  Once the leeks start to get fragrant, add in the poblano pepper and continue to sauté until the peppers are soft.  Then, add in your mushrooms and stir until mushrooms are soft.  Add in the cream cheese along with salt and pepper to taste and stir until the cheese is melted and you have a creamy sauce.

Prepare your tortillas by heating in a clean hot pan for a 20 to 30 seconds per side.  This will make your tortillas stronger so they don’t crumble when you try to roll the filling.

Mushroom Leeks

Finally, time to assemble and serve.  Take one tortilla, fill with a generous few pinches of cheese, top with filling and roll up, then placing it on the plate it will be served on.  Add one to two more rolled cheese enchiladas to the plate and then cover with simmering sauce.  The heat from the filling and the heat from the sauce will melt the shredded cheese.  Garnish with cilantro and/or fresh tomatoes and serve.

Cheese Enchiladas

Cheese Enchiladas

*Original recipe by Joanie Simon (joaniesimon.com)

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Three Cheese Enchiladas

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5 from 4 reviews

  • Author: Joanie Simon
  • Total Time: 45 mins
  • Yield: 8 1x
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Description

Easy enchiladas with a homemade tomatillo sauce and loaded with three kinds of cheese: gruyere, swiss and cream cheese.

Ingredients

Scale
  • 1/2 cup water
  • 2 Tbs oil
  • 1 green apple
  • 5 tomatillos
  • 2 cloves garlic
  • 4 scallions
  • 1 7oz can diced green chilies
  • 2 poblano peppers (divided)
  • 2 ears fresh corn
  • 1 Tbs oil
  • 1 leek
  • 8 oz chopped mushrooms
  • 4 oz cream cheese
  • 1 cup shredded gruyere
  • 1 cup shredded swiss cheese
  • 16 corn tortillas

Instructions

  1. Using a high heat cast iron pan, or a blow torch, char the tomatillos, scallions, corn and 1 poblano. You just want a little char to give them flavor.
  2. Cut the corn away from the cob and discard the cobs.
  3. Add the charred veggies, apple, garlic and diced green chiles to a blender with 1/2 cup of water and blend until smooth. If you need more water, add accordingly. You want the texture of a smooth salsa.
  4. Place the blended salsa back into your sauté pan and set over medium to low heat so continue to simmer while you assemble the rest of the dish.
  5. Next, in a saute pan, heat 1 Tbs oil over medium high heat and add 1 diced leek and the other poblano pepper diced and sauté until soft. Then add in the chopped mushrooms and saute for another few minutes until the mushrooms are soft.
  6. Next, remove from heat and add the cream cheese to the mushroom leek mixture and stir to incorporate.
  7. Prepare the tortillas by heating each one for a few seconds over high heat in a dry pan.
  8. Now, it’s time to assemble. Take a tortilla, lay it flat on a work surface, fill with a few tablespoons of the mushroom leek filling, top with a few generous pinches of gruyere and swiss cheeses. Roll it up and repeat, plating two to three per dish. Ladle the hot tomatillo salsa over the top and garnish with more shredded cheese.
  9. Optional other garnishes include chopped tomatoes and cilantro.
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Category: Entree
  • Cuisine: Vegetarian

 

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