I defrosted the roasted green Anaheim chiles from a few weeks ago - that yielded about 5 c of roasted, peeled peppers. After shelling out some bucks for tomatillos and onions at Rainbow Grocery, I was ready to go! You can modify the amount of ingredients to taste, and remember - it's easier to add than to take away ingredients.
Green Enchilada Sauce
- 5 cups roasted & peeled green Anaheim or Poblano chiles
- 2 cups vegetable broth
- 3 small-med white or yellow onions (mine were just smaller than tennis ball size), peeled and quartered
- 1 - 2 lbs husked tomatillos, halved or quartered
- 5-6 cloves of garlic, peeled
- 1 c raw pumpkin seeds
- 1 pint yellow cherry tomatoes
- 1 bunch of cilantro, stems trimmed off
- fresh parsley, stems trimmed off
- fresh leafy greens - Romaine, white mustard, arugula (careful with strong flavors like spinach)
- sea salt
- 1 Tb coriander seed
- 1 Tb cumin seed
- Pour 2 cups vegetable broth into a sauce pot, add garlic, onions & tomatillos, add water to cover and bring to a boil. Let simmer til onions are transluscent and tomatillos are soft.
- Heat up a dry cast iron skillet, spread the pumpkin seeds in a single layer and heat til they start to pop. Turn down the heat if necessary to prevent burning. Use a wooden spoon to keep the seeds moving as needed and pop/toast as many as you can. Put into a separate dish.
- Put cumin and coriander seed into the hot pan - warm and slightly toast but don't burn - then put spices into coffee or spice grinder and pulverize, set aside.
- Check your veggies - add half of the cleaned cilantro to the water to soften, and turn down the heat if your veggies are soft.
- Mix in the roasted peppers with the veggies in the pot.
- Reserve 1/8 c toasted pumpkin seeds and put rest of toasted pumpkin seeds into food processor or blender, add water from veggies to get it moving when necessary, until all seeds are ground.
- Continue adding veggies & cooking broth til all is processed and smooth. Add yellow cherry tomatoes and leafy greens -- I used white mustard because it was in my garden, you might try romaine (it's got Vitamin C!).
- Add about half of the ground cumin & coriander.
- Taste - adjust cumin, coriander, salt and cilantro as needed.
- Return to pot and heat on medium, stirring. Cook down if necessary, or add more water/broth if necessary. Taste and adjust as needed.
- Make a batch of enchiladas and freeze or can the rest of your sauce!
- 1 medium size pan of enchiladas
- 4 - 16 oz jars
Enchiladas are one of my favorite things to make because they are so easy and you can put whatever you want into them.
- 1 package corn tortillas
- 1/2 yellow onion, minced
- 1/2 package Westsoy seasoned seitan strips, julienned
- 1 c yellow cherry tomatoes
- 2 cloves garlic, coarsely chopped
- 1/2 c chopped cilantro leaves
- Sautee onions and garlic with oil or broth til translucent.
- Add cherry tomatoes and cook til they start to split.
- Add seitan and cilantro.
- Stir and add broth or water to deglaze when it starts to stick to the pan.
- Warm up the tortillas in the microwave for 20 seconds, or steam them - you want them to be soft but not cooked so that they don't crack when you roll them up.
- Lay tortillas in the sauce - get both sides wet with the sauce, then lay the tortilla over your casserole dish. Put down a line of fillings along edge and roll up the tortilla, put it in the casserole pan.
- Once your pan is full of tortillas drenched in sauce and filled with seitan, cover with a little more enchilada sauce and bake for 15-20 minutes while you set the table or make your guacamole.
- Sprinkle with toasted pumpkin seeds and serve!