Cheesy-Vegetable Enchiladas in White Sauce

 

INGREDIENTS

Vegetables:

• 6 medium bell peppers mix up the colors
• 2 small red onions
• 6 medium portobello mushrooms
• 4 large poblano peppers

Marinade:

• Juice from 1 large orange
• Juice from 1 large lime
• 4 Tbsp white vinegar
• 1/2 cup olive oil
• 8 garlic cloves
• 4 Tbsp minced cilantro
• 1 tsp cumin
• 1/2 tsp chili powder more if you want spicier marinade
• Salt

Creamy Salsa Verde Sauce:

• 1 quart milk
• 1/2 cup flour
• 1/2 cup butter
• 4 oz softened cream cheese
• salt and pepper to taste
• paprika to taste
• 2 cup grated Monterrey Jack cheese

Enchiladas:

• 12 "soft taco" large flour tortillas
• 24 oz Monterrey Jack cheese block,

Topping:

• 2 large avocados
• 2 Tbsp minced fresh cilantro
• 4 Tbsp lime juice

Instructions

• Slice peppers, onion, and mushrooms thinly. (Take out the seeds from all the peppers.) Add them into a large mixing bowl.
• Whisk together ingredients for the marinade and pour marinade over veggies. Mix well and let them stand for 15-20 minutes.
• Preheat a large cooking pan over medium heat and add a little bit of oil. Take the veggies out of the bowl but save most of the marinade for later.
• Cook veggies, stirring often, until softened. Raise the heat to medium-high and add marinade to the veggies. Cook for 5-7 more minutes, stirring often, and take off heat.

Sauce:

• Heat up a sauce pot over medium heat. Add salsa verde to the pot and bring it to simmer. Let it simmer for a couple of minutes and whisk in sour cream and heavy whipping cream. Let the mixture heat through and add grated cheese, salt, and chili powder. Stir until cheese is melted and sauce is smooth. Take off heat.
• Grate Monterrey Jack cheese and set side.

Enchiladas:

• Preheat the oven to 350.
• Lightly grease a 9x13 baking dish and spread a little bit of sauce over the bottom.
• Spread some cheese along the center of the tortilla. Scoop some vegetable mixture (with a slotted spoon) over the cheese. Roll tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, vegetables, and most of the cheese. Leave some cheese for topping.
• Pour remaining sauce all over enchiladas and sprinkle remaining Monterrey Jack cheese on top.
• Bake for 17-20 minutes.

Topping:

• Cut, take out the pit and peel avocado. Chop avocado and add it to a small mixing bowl. Add lime juice and cilantro. Mix well and spread it over the cooked enchiladas. (If you want MORE avocado topping, feel free to double it.)

Yield: 6 servings / 12 large enchiladas