I wish I could describe precisely how this dish tastes because I know you would be in love, but word simply cannot do it justice.
It's meaty (portobellos), chewy (tortillas and kale), creamy (dairy free béchamel sauce), tangy (balsamic and tomatillo salsa), spicy (tomatillo salsa), crisp and bright (fresh cilantro and onions), and even a touch sweet (creamy coconut yogurt drizzle). These enchiladas have got it all!
Stacked Enchiladas with Tomatillo Sauce
Ingredients
For the creamy drizzle
- 1 4 oz. container of coconut milk plain yogurt
- 1 tablespoon lemon juice
- 1/4 cup almond milk
For the enchilada filling
- 3 cups of chopped portobello mushrooms
- 1 bunch of kale, stemmed and chopped (I used purple)
- 2 Tablespoons of vegan butter
- 1 clove garlic, minced
- 3 Tablespoons flour
- 1 cup almond milk, original flavor, unsweetened
- 1 cup tomatillo verde salsa
- 1 Tablespoon balsamic vinegar
- corn tortillas tortillas
For garnish
- 1/2 cup red onion, chopped
- 1 Tablespoon cilantro, chopped
Instructions
Preheat oven to 350F
For the creamy drizzle
In a small bowl whisk the coconut yogurt and lemon juice and almond milk until smooth and creamy.
For the enchilada filling
In a large skillet heat a drizzle of olive oil over medium high heat.
Add the mushrooms and saute until soft, stirring occasionally until evenly brown. Remove the mushrooms from the pan and set aside.
Add a drizzle of oil to the skillet and allow the oil to heat up. Add the kale and cover skillet for 1 minute.
Remove cover and sauté, stirring to toss, until all of the kale has wilted. Remove the kale from the skillet, add to mushrooms and set aside.
Melt the butter in the skillet.
Add the garlic and saute until fragrant. About 30 seconds.
Add the flour and whisk until the flour is incorporated and the mixture begins to turn golden.
Add the almond milk and balsamic and stir to blend.
Simmer the mixture, stirring occasionally, for about 5 minutes or until it begins to thicken. Remove from heat and stir in the tomatillo verde salsa.
To assemble
Dip a tortilla in the sauce so that it is evenly coated. Place the tortilla in the enter of an oven-safe plate.
Spoon on about 1/4- 1/2 cup of the mushroom and kale filling on top of the tortilla.
Drizzle with about 1/8 cup of sauce.
Dip another tortilla in sauce and place on top of the stack.
Repeat layering tortilla, mushroom/kale, sauce and top with a 3rd and final sauce coated tortilla.
Repeat these steps on a second plate for the second serving.
Place in the oven for 15 minutes or until heated thoroughly and bubbly.
Remove from oven, and drizzle with creamy coconut yogurt sauce.
Sprinkle with onion and cilantro. Serve immediately.
