Swiss Chard and Cremini Mushroom Enchiladas with Tomatillo Sauce
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Ingredients:
Sauce:
3 cloves garlic
1 jalapeño, quartered
1.5 pounds tomatillos (about 12), husked, rinsed, and quartered
3/4 cup loosely packed chopped fresh cilantro
2 tablespoon olive oil
2 cups vegetable broth
Filling (you can use whatever vegetables or beans you have)
8 ounces cremini (baby bella) mushrooms
1 large red onion, sliced (set some aside for a garnish if you’d like)
1 bunch swiss chard, roughly chopped
Salt, to taste
12 corn tortillas
Instructions:
With the food processor running, add the garlic, jalapeño and tomatillos pieces one at a time, allowing each item to become well puréed. Add cilantro and process until smooth.
Heat a tablespoon of vegetable oil in a pan over medium-high heat. Add the purée and stir frequently until the mixture thickens to the consistency of thick tomato sauce. Add the vegetable broth. Reduce heat and simmer for 10 minutes.
Meanwhile, In a large pan, heat up 1 tablespoon of oil over medium-high heat. Add mushrooms and allow to brown. Then add the onion and the swiss chard. Continue to cook until the swiss chard stems are tender. Season filling with salt.
Heat tortillas over an open flame so they are pliable. Check the consistency of the sauce. It should have reduced by half. Spoon filling into tortillas. Arrange on a plate and top with tomatillo salsa and onion garnish if desired.
From spiceandspackle.com