A Chef's Guide to Mexican Cooking— Green Enchiladas with Potatoes and Mushrooms

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds a cheesy flavor while reducing fat.

green salsa

🥗Healthier: homemade salsa verde

💰Cheaper: canned green salsa

Homemade salsa can be fresher and healthier.

Preheat the oven to 475°F (246°C).

Trim the roots and tops of 4 scallions and place them on a sheet tray.

Add 3 garlic cloves (skin on) to the sheet tray.

Cut 3 poblano peppers in half, removing stems and seeds, and place them on the sheet tray.

Remove tops from 2 jalapenos and add them to the sheet tray.

Trim and chop 1 white onion, reserving half for the filling and adding half to the sheet tray.

Peel the husks off 2 tomatillos, rinse under warm water to remove stickiness, and add to the sheet tray.

Add fresh oregano, cumin, coriander seed, and sea salt to the sheet tray.

Drizzle 2 tablespoons of olive oil over the vegetables on the sheet tray.

Roast the vegetables in the oven for 20 to 30 minutes until browned.

Quarter the crimini mushrooms and place them in a bowl.

Cut 2 Yukon Gold potatoes into half-inch cubes and add to the bowl with mushrooms.

Finely grate 1 garlic clove and add to the bowl.

Chop the reserved half of the onion and add to the bowl with the mushrooms and potatoes.

Heat a cast iron skillet until very hot and brush both sides of corn tortillas with olive oil to prevent them from disintegrating.

Add the tortillas to the hot skillet and cook until browned, about 1-2 minutes per side, ensuring they do not stick.

Remove the tortillas from the skillet and set aside.

Add 2 tablespoons of olive oil to the skillet and add the mushrooms in an even layer, cooking for 1-2 minutes until browned.

Add another 2 tablespoons of olive oil to the skillet, then add the chopped onions, potatoes, and grated garlic, cooking until browned.

Return the mushrooms to the skillet and add 1 cup of water, allowing it to evaporate over about 15 minutes until the potatoes are cooked through.

Remove the roasted vegetables from the oven and peel the garlic.

Combine the roasted vegetables in a blender, including the olive oil from the sheet tray, and blend until pourable but not completely smooth.

Check the potatoes and mushrooms in the skillet; if necessary, add more water to achieve a marinara-like consistency.

Push the potato and mushroom mixture to one side of the skillet and dip the tortillas in the sauce to soften them.

Fill each tortilla with the potato and mushroom mixture, folding them over and stacking them on one side of the skillet.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens