Vegetable Enchiladas With Creamy Roasted Tomatillo Sauce

Ingredients

• 10 medium tomatillos
• husks removed and washed (about 1 pound)
• 2 jalapeno peppers
• 1 tablespoon butter
• 1 onion
• roughly chopped
• 3 garlic cloves
• roughly chopped
• salt
• 1 tablespoon flour
• 1 cup cilantro
• washed well and roughly chopped
• 13 cup light cream
• 13 cup water
• 2 tablespoons light olive oil (or other vegetable oil)
• 1 small zucchini
• sliced into strips
• 1 small yellow squash
• sliced into strips
• 1 small eggplant
• sliced into strips
• 4 portabella mushrooms
• sliced into strips
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 12 corn tortillas (I like sprouted corn tortillas)
• 1 tablespoon canola oil
• 6 ounces cheddar cheese
• grated (monterrey jack also works well)
• 6 ounces queso fresco

Instructions

1. Combine tomatillos and jalapenos on a baking dish.
2. Roast under broiler 5 minutes or until skins blacken; turn over and roast for 5 more minutes.
3. Melt butter in pot over medium heat.
4. Add onion and garlic, fry until soft and a bit charred.
5. Add flour and stir.
6. Add tomatillos, jalapenos, cilantro, cream and water.
7. Blend with a stick blender (if you don't have a stick blender, let cool and pour into a regular blender).
8. Taste and add salt if needed.
9. Heat olive oil in pan.
10. Add zucchini, yellow squash, eggplant, and mushrooms; cook until softened and slightly brown.
11. Add spices, salt and pepper.
12. Heat the oven to 350 degrees.
13. Coat the bottom of a rectangular baking pan with the sauce.
14. Heat the vegetable oil over medium heat in a heavy pan.
15. One by one, fry the tortillas in the oil to soften, shaking off any excess.
16. Put on a plate and add some of the vegetables, and some of the grated cheese.
17. Place in the pan seam-side down.
18. Pour the rest of the sauce on top of the enchiladas, and crumble the queso fresco on top.
19. Put in the oven until the cheese gets a touch melty -- about 15-20 minutes.
20. Cover if it's starting to burn.