Try this filling on top of crisp corn tortillas or wrapped in warm flour tortillas for soft tacos. The vegetables add visual appeal as well as flavor and nutrition. Think of it as picadillo on steroids.
Enchiladas Compuestas (with Vegetables)
2 tablespoons canola oil, plus more for frying tortillas
1/2 large or 1 small red bell pepper, diced
1 roasted chile poblano, peeled, seeded and diced
1/2 white onion, diced
2 large cloves garlic, minced
1 large carrot, peeled and diced
1 potato, peeled and diced
1/2 yellow squash, diced
1/2 zucchini squash, diced
1/3-1/2 pound ground beef or turkey, if desired
1/4-1/2 teaspoon ground cumin, or to taste
Salt, to taste
Pepper, to taste
Fresh cilantro, 8-10 sprigs, minced
14-16 corn tortillas
1 large or two smaller cans mild Hatch Green Chile Enchilada Sauce (or other, if you have a favorite), divided use
8 ounces queso fresco, crumbled
Note: Other vegetables can be added as you wish, just try and keep to fresh ones: chopped tomato, fresh corn cut off the cob, nopalitos that have been salted and rinsed, chayote or other non-winter squashes, etc.
Warm the oil in a large skillet. Cut all the vegetables in about 1/2-inch dice. The onion and garlic can be minced smaller. Put all the veggies in the skillet and cook gently, on medium, stirring frequently until the potatoes and carrots are almost tender. Add the ground beef or turkey and seasoning, including fresh cilantro, and cook it until it is done and the carrots and potatoes are tender but not mushy. Add about 4 tablespoons of the green chile enchilada sauce to the vegetable/beef mixture and stir it in. Turn off the heat.
Heat the oven to 350 degrees.
Put a smaller skillet on to heat and add about an inch of canola oil. Bring it to medium heat and fry tortillas, one or two at a time, briefly, in the oil so that they soften up. Put them on a plate as they are fried. Pour some of the green enchilada sauce onto the bottom of a 9-by-13-inch baking pan. Divide the veggie mixture among the tortillas as you roll them up. Also, sprinkle a little of the queso fresco on top of the filling before you roll up the enchilada. Reserve plenty of cheese to sprinkle on top of the enchiladas, though.
When all the enchiladas are rolled and lined up in the baking pan, pour the rest of the enchilada sauce over them. Sprinkle on the rest of the cheese and put the pan in the oven until the cheese is melted and the enchiladas are bubbly and just beginning to brown a little around the edges.
Serve with beans, salad or guacamole.
Makes 14-15 enchiladas.
From Bonnie Walker