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I love making casseroles, I think they are very comforting and I especially like to dig into the cheesy crusts. I sometimes buy frozen entrees by Amy’s Kitchen and I really liked their enchilada entrée with tomatillo sauce. I tried to re-create it at home and the end result was pretty satisfying. I found this recipe by Rick Bayless for Creamy tomatillo sauce and tweaked it just a little bit to suit our taste.

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Roasted Veggie Enchiladas with Creamy Tomatillo sauce Yum
Roasted Veggie Enchiladas with Creamy Tomatillo sauce
Course main course
Cuisine mexican
Prep Time 20 minutes
Cook Time 60 minutes
Servings
serving
Ingredients
For the Sauce:
  • 8 Tomatillos – about medium size, husked and rinsed
  • 1 Onion – large, roughly chopped
  • 3 cloves Garlic – peeled
  • ½ cup Heavy cream
  • 2 cups Veggie broth
  • 2 tsps Sugar
  • to taste Salt Pepper &
For Enchiladas:
  • 10 Corn Tortillas
  • 8 cups Vegetables – chopped (I used carrots, red & yellow peppers, zucchini & onion)
  • 1 cup Pepper jack cheese – grated
  • to taste Salt pepper &
Course main course
Cuisine mexican
Prep Time 20 minutes
Cook Time 60 minutes
Servings
serving
Ingredients
For the Sauce:
  • 8 Tomatillos – about medium size, husked and rinsed
  • 1 Onion – large, roughly chopped
  • 3 cloves Garlic – peeled
  • ½ cup Heavy cream
  • 2 cups Veggie broth
  • 2 tsps Sugar
  • to taste Salt Pepper &
For Enchiladas:
  • 10 Corn Tortillas
  • 8 cups Vegetables – chopped (I used carrots, red & yellow peppers, zucchini & onion)
  • 1 cup Pepper jack cheese – grated
  • to taste Salt pepper &
Roasted Veggie Enchiladas with Creamy Tomatillo sauce
Instructions
  1. Heat the oven to Broil. Evenly spread the tomatillos, onions and garlic on a baking sheet and broil for 5 minutes; Turn the vegetables around and broil for another 5 minutes or until the tomatillos are charred on all sides. Remove and set aside.
  2. Lower the oven to 425°F. Spread the chopped veggies on a baking sheet (lined with foil for easy clean up), add 2tbsp oil and season with salt and pepper. Roast them for 25-30 minutes turning them around half way, until the veggies are lightly browned around the edges. Remove and keep aside.
  3. In the meantime make the tomatillo sauce: Blend the roasted tomatillos, onions and garlic along with the juices until very smooth. Heat 2tsp olive oil in a sauce pan, pour in the tomatillo puree; cook until the puree turns darker and thicker, about 8-10 minutes. Add broth and cream; simmer on low flame for 30 minutes until the mixture thickens. Be careful with the spluttering of the hot simmering sauce. Season with salt and pepper. Keep aside.
  4. To Assemble: Pour 1 cup of the tomatillo sauce on the bottom of the casserole/ baking dish.
  5. Brush tortillas lightly on both sides with oil; stack and wrap them in a damp paper towel. Microwave for 1 minute. While the tortillas are still warm and pliable, place 2tbsp roasted vegetables, roll and place seam side down in the baking dish. Repeat with all the tortillas.
  6. Pour more sauce over the tortillas, top with grated cheese.
  7. Bake in the preheated 425°F oven for 10-15 minutes or until the cheese is bubbly and lightly browned. Serve warm and enjoy the gooey goodness.
Recipe Notes

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7 thoughts on “Roasted Veggie Enchiladas with Creamy Tomatillo sauce”

  1. Hi Manju, that’s so true.. Casseroles are delicious & require less cleaning, but this dish needs quite a few dishes since all the components have to cooked separately. Do try this dish.Thanks Nithya.Thank you Sumi. Do try this dish.

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