A few weeks ago a Supermarket reached out to me and asked if I could create a vegetarian recipe to be a special centerpiece on their website as a Lent feature. That’s like asking me if I could snore like a bear in my sleep. Duh! I gladly accepted the job and got to work. First step…. go to the market and find my ingredients. Lots of people observe meatless Friday’s during lent, but I’m meatless everyday, so the second step was to think of what I felt like having for dinner that night. My hubby was along for the ride and is a potato fanatic so he kept urging for the use of papas. Without me even realizing he threw a bag of potatoes in the cart… Next I found some tomatillos, king size corn tortillas, and a package of 4 queso blend…. I said I guess I’ll make potato mushroom enchiladas tonight. It reminded me of a similar dish my Grandfather use to make during the lenten season.
As a young girl, it was a sure sign the start of meatless meals would begin when my grandfather would come home with a black ashy cross smeared on his forehead. In my community many people observed lent, and my Grandfather was no exception. He used to make capirotada and a host of other meatless dishes every Friday. That was part of his lent ritual. Fast forward a few decades my Grandfather (age 91) who I’m lucky to still have with me very much STILL loves to participate in the traditions of lent. I will be making this recipe for him during lent and for my family any day of the week they wish for it.
Ingredients for spicy tomatillo sauce:
- 2 – serrano chiles
- 20 – tomatillos (medium sized) (peeled)
- 2 – tablespoons olive oil
- 1 – onion (cut in half)
- 3 – garlic cloves
- 1 – cup vegetable broth
- 2 – teaspoons salt
- 1 – teaspoon black pepper
- 1 – teaspoon vinegar
- 1 – tablespoon sesame seeds
- 1 – bunch cilantro (stems removed)
- 1 – ripe avocados (pit and peel removed)
- Fill a pot with water halfway and place over a medium high flame. Bring to a boil. Add serranos, and tomatillos and allow to boil for 35 minutes. Set to the side.
- In a small frying pan over a medium flame add olive oil and allow to get hot. Then add onion and garlic cloves. Fry until golden brown. Set to the side.
- Remove stems from serrano chiles and add to blender along with tomatillos, fried onion, fried garlic, vegetable broth, salt and pepper, vinegar, sesame seeds, cilantro, and avocado.
- Blend until smooth.
- Set to the side until ready to use.
Ingredients for Potato Mushroom Enchiladas:
- 2 – medium potatoes (peeled and cubed)
- 1 – cup mushrooms (sliced)
- 3 – tablespoons butter
- 1 – tablespoon minced garlic
- salt and pepper to taste
- 1 – cup vegetable oil
- 12 – king size tortillas
- 1/2 – cup onion (chopped)
- 1 – cup cheddar cheese (grated)
- 1 – package 4 queso blend (I use Cacique’s)
- 1/4 – cup black olives (sliced)
- Place a small pot filled halfway with water over a medium flame and bring to a boil.
- Add in potato cubes and boil for 15 minutes.
- Remove from flame and drain pot of water. Mash potatoes with a potato masher.
- Add in mushrooms, butter, and minced garlic. Mix to combine. Season with salt and pepper to taste. Set to the side.
- Preheat oven to 350 degrees fahrenheit.
- In a small frying pan over a medium low flame add in vegetable oil and allow to heat.
- Dip one tortilla at a time into the hot oil and fry on each side for 1 to 2 minutes or until hard but still bendable.
- Place fried tortillas in a baking dish. Then add 2 tablespoons of potato mixture to the center of the tortilla.
- Top the potato mixture with 1 tablespoon of grated cheddar cheese, then roll the tortilla up to create a tube shape.
- Place all the enchiladas in a the baking dish.
- Pour 1 cup spicy tomatillo sauce over the top of rolled enchiladas.
- Then sprinkle the entire casserole dish with 4 queso blend, and sliced olives.
- Place in the oven for 15 minutes.
- Remove from oven and drizzle additional spicy tomatillo sauce (about 1/3 cup) over enchiladas.