Veggie enchiladas with tomatillo sauce

1 hour 15 minutes


  • 350g of tomatillos
  • 2 green chillies, small, deseeded and cut into several chunks
  • 200ml of vegetable stock
  • 1 tbsp of oil
  • 125g of mushrooms, diced
  • 150g of broccoli, florets and stem, cut into small pieces
  • 250g of cherry tomatoes, halved
  • 1 corn on the cob, kernels removed, or 100g sweetcorn kernels
  • 400g of tinned red kidney beans, drained and rinsed (240g drained weight)
  • 2 garlic cloves, peeled
  • 4 tbsp of fresh coriander
  • 6 flour tortillas, large
  • 100g of cheddar, grated, or cheese of your choice


Remove the papery leaves from the tomatillos, and give them a good wash (they can be a bit sticky underneath the leaves). Place them in a saucepan with the green chilli and the stock. Simmer gently for around 10 minutes, until the tomatillos are soft
Meanwhile, heat the oil in a large frying pan, and add the mushrooms and broccoli. Cook over a medium heat for a few minutes, then add the tomatoes and cook for about 5 more minutes. Add the corn kernels and drained kidney beans, and set aside
When the tomatillos are soft, transfer the mixture (including the stock) to a blender, along with the garlic cloves and coriander. Blend until smooth. Add a couple of tablespoons of the sauce to the base of a large baking dish, and spread around
Spoon around a sixth of the vegetable mixture along the centre of a large flour tortilla, and roll tightly. Place it in the baking dish, and repeat with the remaining vegetables and tortillas. Pour over the remaining tomatillo sauce, and top with the grated cheese
Preheat the oven to 190°C/gas mark 5
Bake for around 30 minutes, until the cheese is nice and crispy