Veggie enchiladas with tomatillo sauce
- ⏱ 1 hour 5 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
Flour tortillas filled with cooked vegetables and kidney beans, covered in tomatillo sauce and baked with cheddar.
Adapted from Great British Chefs.
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1Make the vegetable prep
2Prepare the beans
3Peel the garlic
1Make the vegetable prep
2Prepare the beans
3Peel the garlic
Ingredients
- 350 g tomatillos
- 2 green chillies (deseeded and cut into several chunks)
- 200 ml vegetable stock
- 1 tbsp oil
- 125 g mushrooms (diced)
- 150 g broccoli (florets and stem, cut into small pieces)
- 250 g cherry tomatoes (halved)
- 1 corn kernels (kernels removed)
- 400 g tinned red kidney beans (drained and rinsed)
- 2 garlic cloves (peeled)
- 4 tbsp fresh coriander
- 6 large flour tortillas
- 100 g cheddar (grated, grated, or cheese of your choice)
What you'll need
You'll share: Colander, Saucepan, Large frying pan, Blender, Large baking dish, and Oven.
Each of you needs your own: Cutting board, Chef's knife, and Mixing bowl.
The full plan
Split between two cooks — each step says who's on it.
1. Make the vegetable prep COOK 2
- Deseed and cut the green chillies into several chunks
- Dice the mushrooms
- Cut the broccoli florets and stem into small pieces
- Halve the cherry tomatoes
2. Prepare the beans COOK 1
- Drain and rinse the tinned red kidney beans
3. Peel the garlic COOK 1
- Peel the garlic cloves
4. Simmer the tomatillos COOK 1
- Remove the papery leaves from the tomatillos and give them a good wash
- In a saucepan, place the tomatillos, green chilli and stock
- Simmer gently for around 10 minutes, until the tomatillos are soft
5. Remove the corn COOK 2
- Remove the kernels from the corn on the cob
6. Blend the sauce COOK 1
- In a blender, blend the softened tomatillo mixture, including the stock, with the garlic cloves and coriander until smooth
7. Cook the vegetables COOK 2
- In a large frying pan, heat the oil and add the mushrooms and broccoli
- Cook over a medium heat for a few minutes
- Add the tomatoes and cook for about 5 more minutes
- Add the corn kernels and drained kidney beans, and set aside
8. Prepare the baking dish COOK 1
- In a large baking dish, add a couple of tablespoons of the sauce to the base and spread it around
9. Preheat the oven COOK 1
- Preheat the oven to 190°C/gas mark 5
10. Mise en place COOK 2
- Prep 100 g cheddar: grate, grate, or cheese of your choice
11. Fill the tortillas COOK 1
- Spoon around a sixth of the vegetable mixture along the centre of a large flour tortilla and roll tightly
- Place it in the baking dish
- Repeat with the remaining vegetables and tortillas
- Pour over the remaining tomatillo sauce and top with the grated cheese
12. Bake the enchiladas COOK 1
- Bake for around 30 minutes, until the cheese is nice and crispy
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