Dinner Tonight: Enchiladas Suizas

Name: Dinner Tonight: Enchiladas Suizas
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 1 butternut squash, peeled and seeds scooped out, flesh cut into ½-inch cubes; 4 Tbsps canola oil, divided; 2 larges carrots, peeled and cut into ½-inch cubes; 473 milliliters vegetable or chicken broth; 4 Tbsps cilantro, chopped; 12 corn tortillas; 473 milliliters cremini mushrooms, cleaned, stems removed, and cut into ½-inch cubes; 3 garlic cloves; 118 milliliters Mexican crema (or creme fraiche); 1 large red onion, peeled and cut into ½-inch cubes; 454 grams tomatillos, husks removed and rinsed; 0 White onion, thinly sliced

Dinner Tonight: Enchiladas Suizas

The recipe Dinner Tonight: Enchiladas Suizas could satisfy your Mexican craving in approximately 1 hour. One portion of this dish contains roughly 11g of protein, 21g of fat, and a total of 495 calories. This recipe serves 4. Head to the store and pick up mexican crema, canolan oil, onion, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Adjust oven racks to lower middle and upper middle positions and preheat broiler. Toss tomatillos, onion, garlic, and serranos on large baking sheet and place in oven. Roast for four to five minutes, or until tomatillos soften and start to turn black. Flip everything over with pair of 12-inch tongs. Return to oven and cook for another four to five minutes. Some black is okay, but adjust vegetables if they simply start to burn.

Ingredients you will need

Tomatillos

Vegetable

Garlic

Onion

Equipment you will use

Baking Sheet

Oven

Tongs

Remove and let cool. Adjust heat in oven to 400 degrees.

Equipment you will use

Oven

Transfer all contents on baking sheet to a blender. Process until smooth.

Equipment you will use

Baking Sheet

Blender

Pour 1 ½ tablespoons canola oil into large dutch oven set over medium-high heat. When hot, dump contents of blender in. It should immediately start to sizzle and bubble. Cook, stirring often with wooden spoon, until darker, about three minutes.

Ingredients you will need

Canola Oil

Equipment you will use

Wooden Spoon

Dutch Oven

Blender

Pour in broth and crema, turn heat to medium-low, and stir until mixture is smooth. Partially cover dutch oven, and simmer for 30 minutes. Season to taste with salt.

Ingredients you will need

Broth

Mexican Crema

Salt

Equipment you will use

Dutch Oven

Toss carrots, red onion, mushrooms, and butternut squash with one tablespoon oil on a baking sheet. Season with a pinch of salt

Ingredients you will need

Butternut Squash

Mushrooms

Red Onion

Carrot

Salt

Cooking Oil

Equipment you will use

Baking Sheet

Place on the lower-middle rack in oven and cook for about 25 minutes. Toss with pair of 12-inch tongs after 10 minutes, and after 2

Equipment you will use

Tongs

Oven

Vegetables, and especially carrots, should be tender. Return to oven for another five minutes if they are not.

Ingredients you will need

Vegetable

Carrot

Equipment you will use

Oven

Pour remaining tablespoon of oil into a bowl. Using a brush, coat both sides of each tortilla with oil. Stack them up, and then place in a large plastic ziplock bag. Do not close bag.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Bowl

Place in microwave and cook for 1 minute.

Equipment you will use

Microwave

Pour one cup of sauce into a 13 by 9-inch baking dish. Scoop about two tablespoons of the roasted vegetables into each tortilla.

Ingredients you will need

Vegetable

Tortilla

Sauce

Equipment you will use

Baking Pan

Roll up, and place seam-side down in the sauce on the baking dish. Repeat 11 times.

Ingredients you will need

Sauce

Roll

Equipment you will use

Baking Pan

Pour remaining sauce over them, and then sprinkle cheese evenly on top.

Ingredients you will need

Cheese

Sauce

Place baking dish in oven and cook for 10 minutes, or until warm.

Equipment you will use

Baking Pan

Oven

Remove from oven, and using a spatula, transfer three enchiladas to each dish.

Equipment you will use

Spatula

Oven

Garnish with onion rings and cilantro. Eat immediately.

Ingredients you will need

Cilantro

Onion

Equipment

Ingredients

Servings:

butternut squash, peeled and seeds scooped out, flesh cut into ½-inch cubes 4Tbsps

canola oil, divided 2larges

carrots, peeled and cut into ½-inch cubes 473milliliters

vegetable or chicken broth 4Tbsps

cilantro, chopped 12

corn tortillas 473milliliters

cremini mushrooms, cleaned, stems removed, and cut into ½-inch cubes 3

garlic cloves 118milliliters

Mexican crema (or creme fraiche)1large

red onion, peeled and cut into ½-inch cubes 454grams

tomatillos, husks removed and rinsed 0

White onion, thinly sliced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Teutonic Gamay Pinot Noir Blend 1787 AD. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 30 dollars per bottle.