Phenomenal Phoods

Enchiladas Verdes

Ingredients:

For the green sauce

• 2 tablespoons olive oil
• 10-12 medium tomatillos, husks removed and roughly chopped
• 2 jalapeno or Serrano peppers, seeded and roughly chopped
• 1/2 white onion, roughly chopped
• 4 cloves garlic, minced
• 1/2 cup fresh cilantro
• 1/4 cup fresh curly parsley
• 1 1/2 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon chipotle powder
• 1 teaspoon cumin

For the enchiladas

• 8-10 medium sized flour tortillas
• 2 tablespoons olive oil
• 1 large sweet potato, peeled and cut into half inch cubes
• 1 can black beans, drained and rinsed
• 2 tablespoons taco seasoning*
• 2 cups cooked, shredded rotisserie chicken*
• Juice of 1 lime.
• 2 cups shredded Mexican blend cheese
• Avocado or guacamole, sour cream or Greek yogurt, fresh cilantro, green onions, salsa, etc. for serving

Instructions:

Make the enchilada sauce

1. Heat oil in a large skillet over medium high heat. Add the tomatillos, jalapeno and onion. Cook for 6-8 minutes until the tomatillos are bursting, and the onion is translucent. Stir frequently to prevent any burning. Add the garlic and cook for another 2 minutes.
2. Transfer to a blender along with the remaining sauce ingredients and pulse until mostly smooth. A few chunks are fine.

Assemble and bake the enchiladas

1. Preheat the oven to 375 degrees F. and grease a 9x13 baking dish. I find that glass or ceramic works better than metal for enchiladas, but either will do.
2. Use the same pan you used for the enchilada sauce to heat the oil over medium-high heat. Add the sweet potato and cook for 8-10 minutes until just starting to be tender when pierced with a fork.
3. Add the black beans, taco seasoning and rotisserie chicken if using. Cook for another 5 minutes until warmed through. Remove from the heat and stir in the lime juice.
4. Pour 1/2 cup of the enchilada sauce into the prepared baking dish and use the back of a spoon to spread evenly. Add a little more if needed to thinly coat the bottom of the dish.
5. Add a generous portion of the cooked filling along with a sprinkle of cheese in a line down the center of each tortilla. Roll up tightly and place, seam side down, in the baking dish.
6. Repeat with the remaining tortillas. You may get 8 or up to 10 depending on how full you are making them.
7. Pour the remaining enchilada sauce over the top of the tortillas and spread evenly to cover them all. Sprinkle with the remaining cheese, making sure the whole top is covered.
8. Bake at 375 degrees F. for 20 minutes until the cheese is melted.