Vegetarian Enchiladas

My husband is a genius.  Ask Barb:  she knows this about him. (Of course, she’s married to a genius, too, so she knows how to recognize them.)  What makes him a genius, you ask?  Well, many things, but on this occasion, I have to say it’s because of the amazing veggie enchiladas he made the other night. I had gotten as far as going into the kitchen and pulling out all sorts of vegetables that we needed to use or they would go bad.  Then, I don’t know…the exertions of the Christmas melée overcame me, or something.  I had to go sit down and look at the Christmas tree lights for a while.  My dear husband wandered into the kitchen, and soon I heard the sounds of him puttering around in there.  “We really need to use that Anaheim chile, and that cabbage and  zucchini!” I shouted, in case he was thinking of  heating up some frozen meatballs or something.  “Yes, I see that!” he responded and kept puttering. I continued to sit and enjoy the lights.  Presently, the house was filled with good smells, the table was set, and my brilliant husband (did I mention that he’s a genius?) emerged with a pan of these enchiladas.  I was skeptical–enchiladas with CABBAGE?  As it transpired, YES!  and most emphatically YES!  They worked, and not half-way–they were sublimely, gorgeously fantastic! My eyes commenced to rolling, and I made those “Oh this is unbelievably delicious!” noises.  Even my picky eaters gobbled them up and asked for more!  This fabulous recipe obviously needs to be shared, so here it is:

Kirk’s Amazing Vegetarian Enchiladas

Ingredients:

  • 1 large Anaheim chile
  • 1 TBSP garlic
  • 1/2 tsp. red pepper flakes
  • 2 TBSP olive or peanut oil
  • 1/2 head of cabbage (red or green–ours was red), shredded
  • 4 medium zucchini, diced
  • 1/2 pound of mushrooms (we used Baby Bellas), sliced
  • 8 flour tortillas
  • 1 can cream of mushroom soup
  • 8 oz. sour cream
  • 8 oz. salsa verde

Start by cutting the Anaheim chile in half, discarding the stem and seeds, and then toasting it.  (Kirk toasted it over the gas flame on our stove.  If you don’t have a gas stove, put it under the broiler for several minutes, turning it once, until there are spots of black around the edges.)

Cut the chile into small pieces, and sautée it with the garlic, red pepper flakes and oil.  When the chile is soft, add the zucchini and mushrooms and continue to stir.  Add some water or vegetable stock if the pan gets too dry.  After 3-5 minutes, add the cabbage.  Continue stirring until everything is soft.  Remove from heat.

To assemble, spray a 9×9 in. baking dish with cooking spray.  Taking a tortilla, spoon some of the vegetable filling into the middle, then roll the tortilla up.  Place it seam-side-down in the baking dish.  Continue until you’ve used all the tortillas and all the filling.

To make the sauce, in a blender or food processor, mix the cream soup, the sour cream, and the salsa verde until smooth.  (For an optional added layer of flavor, you can add a bunch of cilantro.)  Pour this sauce over the enchiladas.  If you want, you can add some shredded cheddar cheese on top.

Bake for 20 minutes at 400ºF.  Remove from oven and serve immediately with tortilla chips.

Laura