10.21.14 Invasion of the Kernel Snatchers
Enchiladas means "rolled in chile sauce." Entomatadas means "rolled in tomato sauce." So I guess these are the latter, but I didn't want to scare you off with a strange, foreign name. They are just corn tortillas enveloping that huitlacoche mix, napped with tomatillo sauce and baked in the oven with a topping of grated cheese. When you're buying corn at the farmers market next summer, strike up a conversation. Maybe you can sweet-talk your friendly local farmer into saving you a little of his smut. Stranger things have happened.
Vegetable Enchiladas with Tomatillo Sauce
- — 2 tablespoons olive oil
- — 1 large red onion, peeled and minced
- — 2 jalapeños, stemmed, seeded and minced
- — 2 teaspoons ground coriander
- — 2 teaspoons ground cumin
- — 3 medium zucchini, diced (1/2")
- — 2 cups diced huitlacoche (1/2"), or substitue equal amount of fresh mushrooms
- — 2 cups fresh corn kernels
- — 1/3 cup fresh cilantro, chopped
- — 6 cups tomatillo sauce (separate recipe in archive)
- — 18 corn tortillas, plus a few more more practice
- — 2 cups grated Monterey jack cheese
Preheat the oven to 350º.
In a large, heavy skillet over medium-high heat, warm olive oil. Add onion, jalapeño and spices, and cook, stirring frequently, until onion is translucent, about 10 minutes. Add zucchini, huitlacoche or mushrooms and corn, and sauté until vegetables have given up their water and begun to caramelize, about 30 minutes. Season to taste with salt and stir in fresh cilantro. Scrape vegetables into a bowl and set aside.
In a deep medium skillet (with a circumference large enough to accommodate a tortilla), heat the tomatillo sauce over a medium-low flame. When sauce begins to bubble, turn heat down to its lowest setting.
Meanwhile, set up your enchilada assembly line next to the stove. Place a large ovenproof pan, approximately 9x12, at the far end and spread about a cup of warm sauce on the bottom.
Here's what's going to happen next: Using tongs, you're going to dip a tortilla in the warm sauce, flipping it once and removing it quickly. (This takes a little skill, so practice on a couple of tortillas first to get comfortable.) Then you'll lay the sauce-covered tortilla flat on a plate, place about a quarter cup of filling towards one edge and roll it up like a cigar (but not that tightly). Place this enchilada, seam side down, in the prepared ovenproof pan. So your assembly line should go: sauce, plate, vegetables, pan.
Once your set-up is ready, proceed according to the instructions above. Nestle the enchiladas closely together in the pan; tightly packed is fine. Once they're all rolled, pour about 2 cups of the remaining tomatillo sauce over the top. Sprinkle the cheese on top of that and bake in the oven until cheese is melted and everything is bubbling, about 45 minutes. Remove from the oven and serve warm, with additional warmed sauce on the side.
These make amazing leftovers and they also freeze well, wrapped tightly. To reheat, place them, covered, in a 325º oven, for about 20 minutes for refrigerated, longer for frozen; remove the cover for the last 15 minutes and sprinkle with a bit more cheese, if desired.