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
- 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.
- Cut the corn away from the cob and discard the cobs.
- 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.
- 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.
- 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.
- Next, remove from heat and add the cream cheese to the mushroom leek mixture and stir to incorporate.
- Prepare the tortillas by heating each one for a few seconds over high heat in a dry pan.
- 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.
- Optional other garnishes include chopped tomatoes and cilantro.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Entree
- Cuisine: Vegetarian