ENCHILADAS DE CAMOTE

Enchiladas are another truly Mexican dish that dates back to who knows when. They were originally sold by street vendors and were simply corn tortillas dipped in a chile sauce and rolled up without any filling. Don’t worry they fixed that oversight and are now stuffed with just about any king of tasty meat, cheese or veggie imaginable.

This enchilada recipe is an adaptation of Thomas Schnetz and Dona Savitsky’s version. They are co-owners of a popular tequeria style restaurant in San Francisco called Doña Tomás and have published a cook book by the same name. The enchilada recipe calls for a filling mixture of Oaxaca cheese, poblano peppers and sweet potatoes with a slightly tart, slightly spicy jalapeno tomatillo sauce. It’s a great recipe and a great book. If you like try making your own homemade tortillas.

INGREDIENTS:

for the enchiladas & filling

• 1 poblano, roasted, peeled, stemmed, seeded and roughly chopped
• 4 tablespoons canola oil, halved
• 1 white onion, diced
• 2 large sweet potatoes, peeled and cut into 1/2 inch cubes
• 1 cup grated queso Oaxaca (sub Mozzarella if necessary)
• kosher salt
• 12 small corn tortillas
• 3/4 cup crumbled queso fresco

for the sauce

• 3/4 lbs tomatillos
• 3 cloves garlic
• 1 jalapeno, stemmed and cut in half (include seeds if you want more heat)
• 1/2 white onion, sliced
• 1 1/2 cup chicken broth
• kosher salt

PREPARATION:

for the filling

Heat 2 tablespoons of the oil in a saucepan over medium high heat. Add the onions and cooked until wilted, about 5 minutes. Transfer the onions to a large bowl. Add the remaining 2 tablespoons of oil to the pan and heat. Now add the sweet potato cubes, lower the heat to medium and cook until the cubes are tender and slightly browned, about 15 minutes. Transfer the potatoes to the bowl along with the poblano and Oaxaca cheese. Stir and season with kosher salt to taste.

for the sauce

Soak the tomatillos in water for a few minutes then remove the husk. Next place them in a sauce pan along with the garlic, onion, jalapeno, broth and about a teaspoon of salt and bring to a boil. Lower the heat to medium and simmer for about 8 – 10 minutes. Remove the pan from the heat and wait for a couple of the tomatillos skins to split. Strain the broth and discard.  Now gradually add the tomatillos, garlic, jalapeno and onions to a food processor and puree until smooth.

for assembly of the enchiladas

Preheat oven to 350ºF. One at a time, soak a tortilla in the sauce then spoon in 3 tablespoons of the filling mixture and roll. Place them in a baking dish. I used a 9 x 13 and could fit all 12 in but they were tightly packed. When you got all of them rolled up and in the dish, spoon a thin layer of the sauce over the top and then sprinkle on the queso fresco. Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for another 10. Serve with 2 – 3 tablespoons more of the sauce.

via:http://chilicheesefries.net/enchiladas/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+Chilicheesefries+%28Chili+Cheese+Fries%29