Red & Green Enchiladas

Look at me, I'm being festive. A Christmas miracle!

Enchiladas filled with potato, roasted broccoli, cilantro and green chilies wrapped up and smothered in homemade red sauce.

Red Sauce
2 tbl canola oil
1/2 spanish onion, minced
2 garlic cloves, minced
1 tbl chili powder
1 tsp dried oregano
1 tsp coriander
1 1/2 tsp cumin
salt and pepper
2 dried guajillo peppers, reconstituted in boiling water for 10 minutes, seeded
15 oz diced tomatoes
1 cup vegetable broth

Sweat the onions in oil until soft and translucent, 3-4 minutes. Add the garlic, chili powder, oregano, coriander, cumin, 1 tsp salt and 1/4 tsp pepper. Saute to toast the garlic and spices, 2 minutes.
Transfer to a blender and add the chopped up chilis, tomatoes and broth. Blend until smooth.
Transfer back to a pot and bring to a boil. Reduce to a simmer and cook for 25 minutes over low heat.
Taste and adjust seasonings.


Red & Green Enchiladas
makes 6-10"
1 large russet potato, unpeeled, medium dice
1 head broccoli, cut into small florets
1/2 spanish onion, medium dice
2 garlic cloves, smashed
2 tbl extra virgin olive oil
1 tbl cumin
salt and pepper
3 oz diced roasted green chilies
3 tbl chopped fresh cilantro
2 tbl vegan sour cream
6-10" tortillas

Preheat the oven to 425.
On a large baking sheet, toss the potato, broccoli, onion and garlic with olive oil, cumin, salt and pepper. Roast for 25 minutes or until the potatoes are fully cooked.
Separate 2/3rds of the potato and place in a bowl. Add the chilies, cilantro and sour cream and mash.
Add the remaining potato and broccoli mix and toss to combine.
Lower the oven to 350.
Prepare a 8x8 baking dish.
One by one, dip the entire tortilla in the enchilada sauce and lay in the baking dish. Put some filling in the center and roll up. Once all six are tightly packed in the container, pour the remaining sauce over the top. Cover with foil and bake for 20 minutes. Garnish with cilantro and serve.