Santa Fe Style Stacked Enchiladas Verdes ~ Vegetarian

Let me just tell you how serious I am about Mexican food, I don't mess around. I won't eat it at most restaurants and I live in the southwest where Mexican food is abundant. Unfortunately, I've been spoiled. I've eaten Mexican food cooked by people who know what they're doing and now I can't go back to the imposter's at most chain restaurants. Good Mexican food consists of just 2 or 3 important factors in my opinion.

1. The sauce. Canned stuff is out of the question and it's NOT hard to make your own.
2. The tortillas. I implore you to stop buying the thin, cardboard tasting stuff from the store. Again, seriously easy to make your own in just minutes.  Masa. Water. Boom, corn tortillas!
3. Good Cheese. Nuff said.

I made these vegetarian and they were filling and delicious. Why, because of for-said reasons. Also, I made these in my pressure cooker for fast, flavorful, and even cooking. Feel free to use a casserole dish if you don't own a pressure cooker. Layer the same, cook in a 400F pre-heated oven for about 40 minutes. ( I cooked mine in 8 minutes)

So here you go, my simple enchiladas verdes recipe. Oh, the Santa Fe style comes in because of the thicker, moist corn tortillas which are stacked and also the smoked Poblano peppers.  Enjoy.

You will need:

3 Poblano Peppers
10 Tomatillo's
1/4 cup white onion, finely minced
1/4 cup cilantro, plus more for garnish
1 tsp salt
2 zucchini, thinly sliced
handful of mushrooms, thinly sliced
1 cup Jack Cheese, shredded
1 cup corn kernels

'Easy Home Made Corn Tortillas' ~  recipe here

Putting it all together:

Place Poblano peppers on a broiler sheet and put in oven, 3 inches from top broiler. Cook for 10-12 minutes, turn with tongs, cook another 8-10 minutes till very charred. Remove from oven, put in a paper or plastic bag, roll closed and let skins steam off, at least10 minutes. Remove from bag, set aside until cool enough to handle. Pinch off stems, smush out seeds, peel off skins {they will peel off very easily!}. Don't worry about getting every last bit.

Husk and wash tomatillos under warm water to remove natural sticky film. Pat dry and place on broiler pan. Preheat broiler and put tomatillos on the middle rack. Cook for 10-12 minutes till browned. Remove, set aside in a bowl. Some recipes I've seen say to remove peels. I seriously don't see how that's possible,  I don't bother. Throw tomatillos, 1 cup roasted poblano, cilantro and salt in a food processor or blender and pulse till smooth. Save the rest of the poblano's for layering into enchiladas.

In the bottom of a glass dish meant for pressure cookers (or casserole dish if baking) Spread a bit of Salsa Verde (tomatillo mixture). Layer tortillas, then zucchini, mushrooms, onion, corn and chopped poblanos. I usually throw all of these veggies into a bowl together, toss then just add by handfuls to the enchiladas to make things easier.  Sprinkle with cheese, drizzle more salsa verde. Again, tortillas, veggies, cheese, salsa. Top with tortillas, salsa and then more cheese.

 Place trivet in bottom of pressure cooker if using, and add 1 cup water.

 Fold a piece of foil long enough to use as a handle to help remove casserole dish when done.

 Cover casserole dish with foil, fold foil handle over top. Lock lid onto pressure cooker. Over high heat bring pressure to 2nd red ring. Lower heat, stabilize at 2nd red ring. Cook 8 minutes.

*If baking, bake at 400F for 40-45 minutes.