One of my favorite Mexican sauces is Tomatillo Verde Sauce. It’s basically a flavorful green sauce. I truly enjoy it with homemade enchiladas. The other day I was craving just that, so I made a big baking plate full, and shared it with the family. It was so good, there was zero leftover! This dish isn’t like the traditional enchilada dishes, but it definitely will serve your craving! Here’s the recipe:
Homemade Tomatillo Verde Sauce.
Ingredients:
- 16 oz (approx.) fire roasted tomatillos (canned or fresh)
- 1 medium onion (yellow or red) chopped
- 5-7 oz (approx.) fire roasted serrano peppers (canned or fresh; you can substitute with jalapeno)
- 1 1/4 cups vegetable broth
- 2-3 cloves garlic minced (jarred or fresh)
- 1/2 tsp sea salt, or to taste
- 1/2 lime juiced
- 1/4 – 1/2 cup non-dairy, half and half creamer (optional)
- filtered water as needed for consistency
- 1/2 cup fresh parsley and cilantro combined
How to Prepare:
- Combine all ingredients into a sauce pan, except parsley and cilantro, and bring to a slight boil. Stove-top temperature should be on medium-high heat.
- Reduce heat to simmer and continue cooking until ingredients are tender.
- Remove from stove-top, and let slightly cool. Add ingredients to a blender, or use a hand-held blender in the pan, and process till smooth.
- Add cilantro and parsley, and blend again till super smooth and creamy.
- Set aside till ready to use. Sauce can be stored in an air-tight container in the refrigerator for up to 5 days, or freeze it extend the freshness.
Enchilada Filling.
Ingredients:
- 3-4 fresh tomatillos chopped
- 1 yellow onion chopped
- 1/2 bundle fresh cilantro, stemmed and chopped
- 1 lb. ground vegan meat alternative
- 1 can Northern beans or Pinto beans, drained
- 1 cup chopped spinach (frozen or fresh)
- 2-3 cloves minced garlic
- 1/2 tsp cumin
- 1/2 tsp sea salt, or to taste
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 T nutritional yeast
- 1/2 tsp Old Bay Seasoning
- 1/4 vegetable broth
- 1 T avocado oil (for cooking)
Additional Ingredients:
- 1 package corn tortillas, street taco style or mini
- 3-4 cups prepared Tomatillo Verde Sauce
- 1 package non-dairy vegan cheese (I used Field Roast Chao Cheese, shredded, sliced, or cream will work; make your own too)
How to Prepare:
- Heat a large pan with the avocado oil.
- Add the onion, garlic, and vegan meat alternative to the pan.
- Cook until vegan meat alternative is crumbly, and onions are caramelized.
- Add the remaining base ingredients, and cook until tender and hot.
- Remove from pan and set aside.
Preparing the Enchiladas for the Oven:
- Add some Tomatillo Verde Sauce to a large baking dish.
- Place corn tortillas in the oven or microwave, and lightly heat till pliable. Remove from heat, and set aside.
- Place a heaping spoonful or more into the center of a heated corn tortilla and roll-up. Place seam side down into the baking dish with sauce.
- Repeat the last step until all the corn tortillas, filling, and baking pan space is used up.
- Top with remaining Tomatillo Verde Sauce, and spread evenly over the enchiladas.
- Top with vegan cheese, and cover with foil.
- Place in a preheated oven, with a temperature of 425 degrees.
- Cook for 20 to 30 minutes, and remove foil. If cheese is bubbly, remove from heat. If not, cook without foil for an additional 5 to 10 minutes, checking often.
- Remove from heat and let slightly cool. Ready to serve.
Side Note for “Semi-Homemade” Enchiladas.
Frontera Foods offers authentic Mexican flavors, using the highest-quality ingredients, and is the perfect “semi-homemade” option to use for this recipe. If you are in a pinch, and don’t have time to make the sauce from scratch, I highly recommend using Frontera Foods’ packaged cooking sauces. They are absolutely delicious! These packaged products are available at Whole Foods, Sprouts, and most natural grocery stores. The packaged cooking sauces are absolutely delicious, with pretty clean ingredients. Be aware, not all of their food products are vegan, but most are vegetarian, and definitely worth using.
Hope you enjoyed this recipe, as much as I enjoyed creating it. Till next time!
Peace! 🙂
Debbie
Vega-Riffic Recipes 