Vegetarian Enchiladas Verdes

These vegetarian enchiladas verdes are a little bit spicy, full of flavor and come together in less than an hour. They are stuffed with freshly sautéed mushrooms, zucchini, onion, red potatoes, and Monterey jack and sharp cheddar cheese blend. Then we smothered them with homemade salsa verde and more cheese. Are you hungry yet?! Because I am! Keep reading and by the time you’re finished, you’ll know how to make some delicious enchiladas. It’s much easier than it sounds.

• 2 small-medium zucchini
• 6 tomatillos
• 2-3 jalapeno peppers
• garlic
• 1 bunch of cilantro
• salt
• Flour tortillas
• Shiitake or baby bella mushrooms
• 1 red or yellow onion
• 1 lb red potatoes
• shredded Monterey jack and sharp cheddar cheeses

The key to flavorful salsa is to char (most of) your ingredients first. For this salsa, don’t char the zucchini – boil this instead until it’s soft enough to pierce with a fork. The cilantro does not need to be charred either. Peel the onion and slice in half and remove husks from the tomatillos. Peel garlic cloves. In a cast iron skillet, on a griddle or on your grill, char the veggies over medium-high heat. This does not require any oil in the pan, simply get the pan or grill exceptionally hot and add the veggies, turning every 5 minutes or so. It’s okay if the veggies get a little bit black – this will bring out a nice smoky flavor in the salsa.

After about 15 minutes, pull the veggies off of the stove or grill with tongs and transfer to a blender. Add cilantro and about a 1/2 teaspoon of salt. Add about a 1/2 cup of water and blend. If salsa is too thick, add more water or chicken broth until you reach a desired consistency. The salsa shouldn’t be super thick, but also not too thin – it should be chunky and have medium viscosity. Please comment below with any questions!