Enchiladas Verdes with Tomatillo Sauce

[Guest guest]

Here's something for you from this weeks' Atlanta Journal food

section. I haven't tried it, but I've liked other Annie Somerville

recipes.

 

* Exported from MasterCook Mac *

 

Enchiladas Verdes

 

Recipe By : Fields of Greens, Annie Somerville

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes Soyfoods

Mexican & Southwestern

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon vegetable oil

1/2 medium red onion -- diced, about 1/4 cup

Salt and cayenne pepper

1/2 red pepper -- diced

3 ears corn -- shaved, about 3

cups kernels

2 1/2 teaspoons cumin seed -- toasted and ground

5 garlic cloves -- finely chopped

3 jalapeno or serrano chilies -- seeded and thinly

sliced

1 zucchini -- diced, about 1 cup

1 cup crumbled tempeh

3 tablespoons chopped cilantro

Tomatillo Sauce (see recipe)

Peanut oil for frying

12 corn tortillas

6 ounces smoked cheddar cheese -- grated,

- about 2 cups

 

Makes 6 servings

Preparation time: 1 hour

Cooking time: 30 minutes

 

Heat the oil in a large skillet and add the onion, 1/4 teaspoon salt

and 3 pinches of cayenne. Saute over medium heat until the onion is

soft, about 5 to 7 minutes. Add the red pepper, corn, 1/2 teaspoon

salt, cumin, garlic and chiles. Saute until the corn is just tender,

about 5 minutes. Add the zucchini and cook for 4 to 5 minutes, until

the zucchini is tender but not soft. Add tempeh.

 

Set aside 1 tablespoon of the cilantro for garnish and toss the rest

into the cooked filling. Add salt and cayenne pepper to taste.

 

Make the Tomatillo Sauce and set aside.

 

Fill a heavy-bottomed medium skillet with 1/4 inch oil; heat to just

below the smoking point (the tortilla should sizzle when it touches

the hot oil). While the oil is heating, lay out paper toweling on a

work surface. Using a pair of tongs, dip a tortilla into the oil just

long enough to heat it through, 2 to 3

seconds. The tortilla should still be very soft. Lay it on the paper

toweling to absorb the excess oil.

Repeat with the rest of the tortillas, making sure they don't overlap

on the toweling. You can also layer the tortillas on top of each

other, with paper towels in between.

 

Lay the tortillas out on a work surface. Set aside 1/2 cup cheese to

sprinkle on top. Place 1/3 cup vegetables in the center of each

tortilla and sprinkle with 2 tablespoons cheese. Roll the tortillas,

making sure the filling and cheese extends to the edges.

 

Ladle 2 cups of the sauce into the bottom of a 9-by-13-inch baking

dish and place the enchiladas in the dish. Ladle the remaining 2 cups

sauce over the enchiladas and bake, covered, for 20 to 25 minutes,

until they're hot and the sauce is bubbling. Sprinkle with the

remaining cheese. Sprinkle with the reserved cilantro just before

serving. --- Adapted from " Fields of Greens " by Annie Somerville

(Bantam Books, $26.95)

 

Per serving: 491 calories, 19 grams protein, 30 grams fat (percent

calories from fat, 54), 44 grams carbohydrates, 30 milligrams

cholesterol, 201 milligrams sodium, 6 grams fiber.

 

 

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Per serving (excluding unknown items): 181 Calories; 4g Fat (20%

calories from fat); 5g Protein; 34g Carbohydrate; 0mg Cholesterol;

89mg Sodium

Food Exchanges: 2 Starch/Bread; 1/2 Vegetable; 1/2 Fat

 

NOTES : This is one of those dishes that taste even better the next

day, after the flavors have blended. Feel free to use whatever

vegetables you have on hand.

 

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* Exported from MasterCook Mac *

 

Tomatillo Sauce

 

Recipe By : Fields of Greens, Annie Somerville

Serving Size : 1 Preparation Time :0:00

Categories : Sauces & Gravies Mexican & Southwestern

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 medium yellow onion -- thinly sliced

- about 1 cup

Salt and cayenne pepper

1/3 medium green bell pepper -- coarsely chopped

- about 1/2 cup

1 pound fresh tomatillos -- husked

1 jalapeno or serrano chiles -- seeded and chopped

(1 to 2)

2 tablespoons chopped cilantro

1 tablespoon creme fraiche

 

Makes 2 cups

 

Preparation time: 15 minutes

Cooking time: 20 minutes

 

Pour a little water into a medium saucepan; add the onion, 1/2

teaspoon salt and a pinch of cayenne. Cover and cook the onion until

soft over medium heat, without stirring, about 5 minutes. Add the

bell pepper, tomatillos and chiles. Cover again and cook until the

tomatillos are very soft and have released their juices, about 15 to

20 minutes.

 

Puree in a blender or food processor until the sauce is smooth;

season with 1/4 teaspoon salt and more chiles or cayenne to taste.

Add the cilantro and creme fraiche (if you're using it) just before

serving.

 

To save a little time, soak the tomatillos in warm water for a few

minutes before husking them. The warm water softens the husks and

loosens them from the slightly sticky skin of the tomatillos.

 

Per tablespoon: 7 calories, less than 1 gram protein, less than 1

gram fat (percent calories from fat, 27), 63 grams carbohydrates, 22

milligrams cholesterol, 1,184 milligrams sodium, 5 grams fiber.

 

 

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Per serving (excluding unknown items): 26 Calories; less than one

gram Fat (5% calories from fat); 1g Protein; 6g Carbohydrate; 0mg

Cholesterol; 3mg Sodium

Food Exchanges: 1 Vegetable

 

 

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