Enchiladas Verdes with Cumin Yogurt Crema

Each fall I end up with the same problem: lots of roasted vegetables and a lack of creative new ways to use them. Frittatas, soups, pizzas, and pasta dishes are all great tried and true ways to enjoy your roasted veggies. Or, just serve 'em as a side with a great piece of fish or some type of sandwich. If all else fails, I freeze them for later use.

I had a gigantic bowl of assorted veggies I scrounged from my fridge and pantry and roasted up a few days ago: potato, onion, turnip, broccoli, red pepper, and Brussels sprouts. And, even though I was warned by a good friend that this sounded gross, I decided to make enchiladas out of them. I'm happy to say I was right and these enchiladas were awesome!

And these are not just any enchiladas...they're the extra green kind that uses that yummy tomatillo salsa I recently made on the grill. I made another batch tonight (using the broiler instead of grill) and took pictures this time.

So, this pretty green salsa gives the enchiladas an amazing fresh, sweet, spicy flavor that actually pairs very well with the roasted fall veggies. Especially when rolled up with some queso quesadilla, which is a Mexican melting cheese that's super creamy and melty.

Because the tomatillo salsa could carry a big kick if you have spicy jalapenos, I wanted to cool down the dish with a creamy drizzle. Mexican crema, creme fraiche, or sour cream would all work. But I just used some plain yogurt, thinned with lime juice, and spiced with cumin.

Mexican dishes are notorious for their supremely unphotogenic qualities. But when your enchiladas taste this good, I promise you won't care about what they look like!

Enchiladas Verdes with Cumin Yogurt Crema

For the tomatillo salsa:

10-12 tomatillos, papery husks removed and rinsed

2 jalapenos

1 medium onion, quartered and skins removed

2 cloves garlic, skins removed

1 handful cilantro

juice of 1/2 lime

For the enchiladas:

6-8 corn or flour tortillas

several cups roasted veggies (or meat) of your choice

shredded cheese

For the crema:

1/4 cup plain yogurt

a squeeze of lime juice

1/2 tsp cumin

To serve alongside (all optional):

black beans

avocado

cabbage or lettuce

spanish rice

pico de gallo

Mexican beers or tequila

First, make your salsa. Coat tomatillos, onion, garlic, and jalapenos in olive oil, salt, and pepper. Place on foil lined sheet and broil 5-7 minutes on each side or until charred. Remove seeds from jalapenos and throw everything in a food processor with cilantro and lime juice. Pulse to combine.

Add a thin layer of tomatillo salsa to bottom of baking dish. Roll veggies and cheese in tortillas and place in dish. Top with more tomatillo salsa and more cheese. Bake at 400 degrees approximately 20 minutes or until cheese is brown, bubbly, and melty and enchiladas are hot throughout.

While your enchiladas are baking, mix your yogurt with some lime juice to thin it out so you can drizzle it. Mix in cumin. Drizzle it on top of your enchiladas when they're hot out of the oven.

Serve with any or all of the optional sides!

ONE YEAR AGO: Squash Soup with Mushroom/Kale Ravioli