1 lb. tomatillos, husked and rinsed
1 medium white onion, chopped
3 cloves garlic, peeled
1-2 jalapenos, stemmed (I used one for a slight kick)
extra virgin olive oil
2 Cups homemade or low-sodium vegetable or chicken broth
1/2 Cup Mexican crema or creme fraiche (I substituted sour cream)
8 Cups vegetables, cut into 1/2-inch cubes (I used zucchini, yellow squash, red onion, sweet potato, cremini mushrooms, sweet peppers, and cauliflower)
kosher salt and freshly ground black pepper
12 small corn or 8 medium whole wheat tortillas
1-2 cups Mexican melting cheese (like Asadero, Monterey Jack, Pepper Jack, Cheddar, or a combination of the above)
white onion, thinly sliced for garnish
fresh cilantro, chopped for garnish
To make the sauce, preheat oven broiler.
Place the tomatillos, onion, garlic, and jalapeno on a large rimmed baking sheet.
Place directly under the broiler and broil for 8-10 minutes, turning halfway through, until the tomatillos are soft and blotchy black in spots. Remove and reduce the oven heat to 400° F.
Puree tomatillo mixture until smooth in blender or food processor.
Heat 1 Tbsp. olive oil in a large saute pan over medium-high heat. Add the puree and cook for several minutes until darker and thicker.
Add the broth and crema. Reduce heat to medium-low, partially cover, and simmer 30 minutes until reduced and thickened.
Once the sauce has thickened, season to taste with salt.
Meanwhile, to roast the vegetables spread the cubed vegetables on a large rimmed baking sheet (or two baking sheets).
Toss with enough olive oil to lightly coat. Season generously with kosher salt and freshly ground black pepper.
Roast in preheated 400° F oven for 20-30 minutes, until golden and tender.
Remove from the oven and set aside.
To assemble the enchiladas, warm tortillas in the microwave until pliable.
Spread a thin layer of sauce in the bottom of a 9×13 inch baking dish.
Roll a portion of the roasted vegetables into each tortilla with a little cheese and place in the baking dish.
Pour the remaining sauce over the enchiladas and sprinkle with several handfuls of cheese.
Bake in preheated 400° F oven for 10 minutes, until the enchiladas are heated through and the cheese is golden brown and bubbling.
Garnish with onion and cilantro and serve.