Not to be confused with ham enchiladas! This is probably my most requested recipe. My family even requested this for Thanksgiving dinner this year! I first made this years ago for a bunch of friends at a yoga retreat in Mexico. Wandering through Mexican grocery stores with all of the interesting dried chilis and salsas was my inspiration for this dish. You can readily find tomatillo or Salsa Verde in your local grocery store. I usually make this dish gluten free by using sprouted organic corn tortillas however; you can use flour tortillas as an alternative. I have used rice wraps as well but they tend to crack when rolled. Traditionally cheese is a big part of most enchilada recipes. I have included organic cheese in this recipe however they are equally delicious without as they are smothered with a creamy cashew sauce, or you can use your favourite commercial non-dairy cheese. Serve with a simple green salad.
makes 12 corn tortilla enchiladas (they are great left over!)
- 5 yams, each about the size of two small fists
- 20 pickled jalapeno peppers
- 1 large yellow onion, peeled and chopped
- 1 tsp. pink himalayan salt , plus more to taste
- 1 pkg. of sprouted corn tortillas, thawed
- olive oil to saute tortillas
- 1 jar of Tomatillo Salsa (Salsa Verde)
- black sesame seeds or pumpkin seeds to garnish
- 2 cups of shredded organic cheddar, asiago, or non-dairy cheese (optional)
- 1 recipe of cashew lime cilantro cream (follows)
Peel and chop the yams into 2 inch chunks. Boil in plenty of water for about 15 min. or until tender.
While the yams are boiling, in a large fry pan, heat 1 tbsp. of olive oil. Add the chopped onion and 1 tsp. of salt. Saute for 6-8 min. or until the onion is translucent. Add 8-10 chopped pickled jalapeno peppers and saute 2 min. more.
Add the cooked yams to the fried onions and mash everything together coarsely with a potato masher or a large fork. Stir well to combine. Add additional salt to taste, 1 tsp. or so, and more chopped pickled jalapeno peppers if desired.
Pour 1/2 cup of the Salsa verde into a 9×11 in. baking dish.
Place a medium sized fry pan over medium heat with a few drops of oil. Saute the corn tortillas one at a time on both sides briefly until they begin to soften slightly. (about 15 seconds per side) This step is important otherwise they will crack when rolled.
Working with your tortilla in the pan, sprinkle a little grated cheese if using through the centre and then top with a good dollop of yam mixture, about 1/4 cup.
With the help of a spatula (it will be hot) roll the tortilla around the yam mixture and then transfer carefully ,taking care not to lose the filling, into the salsa lined baking dish. Repeat until you have used up all of the yam mixture and the pan is full. You can squeeze them together gently so that they rest snugly in the baking dish. Top with the remaining Salsa verde making sure that all of the enchiladas are well coated. Sprinkle with additional cheese if using, and a hand full of black sesame or pumpkin seeds. Garnish with additional whole pickled jalapeno peppers if desired.
Bake at 350 degrees F. for 40 minutes. Prepare the cashew lime cilantro cream while they bake.
Cashew Lime Cilantro Cream:
- 3/4 cup of raw cashews
- 1 cup water
- 2 Tbsp. fresh lime juice
- 1 tsp. pink himalayan salt
- 1/4 cup of chopped cilantro
In a high speed blender, blend cashews, water, lime juice and salt until silky smooth. With a spatula, transfer the cream into a serving bowl and stir in the chopped cilantro. Serve the enchiladas topped with a generous spoon full of cashew cream!