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
1
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
2
Remove and let cool. Adjust heat in oven to 400 degrees.
Equipment you will use
Oven
3
Transfer all contents on baking sheet to a blender. Process until smooth.
Equipment you will use
Baking Sheet
Blender
4
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
5
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
6
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
7
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
8
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
9
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
10
Place in microwave and cook for 1 minute.
Equipment you will use
Microwave
11
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
12
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
13
Pour remaining sauce over them, and then sprinkle cheese evenly on top.
Ingredients you will need
Cheese
Sauce
14
Place baking dish in oven and cook for 10 minutes, or until warm.
Equipment you will use
Baking Pan
Oven
15
Remove from oven, and using a spatula, transfer three enchiladas to each dish.
Equipment you will use
Spatula
Oven
16
Garnish with onion rings and cilantro. Eat immediately.
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.