This recipe was created by Denisse Salinas of LePetitChefSB.
For the tomatillo sauce:
1 pounds tomatillos
3 cloves garlic in their peels
2 Hatch green chiles
1/2 cup chopped fresh cilantro leaves & stems
For the enchiladas:
2 tablespoons vegetable oil, plus more for heating tortillas
1 Stokes Purple® sweet potato, peeled & diced
1/2 yellow onion, chopped
2 large Hatch green chiles, can sub with Anaheim or Poblano chiles
1 medium zucchini, chopped
1 ear corn, kernels removed
salt & freshly ground black pepper to taste
8 yellow corn tortillas
1 1/2 cups grated Monterey Jack cheese, divided
For the sauce: rinse the tomatillos and cut them in half. Place them cut-side down on a foil lined baking sheet along with the garlic and jalapeños. Broil on the top rack on the oven for 5 to 10 minutes until the tomatillos are lightly charred.
Meanwhile, roast the chiles directly over the flame of a gas burner (or broil the chiles on a foil lined baking sheet), turning until the skins are evenly blackened. Place the blackened chiles in a bowl and cover with a plate to steam for about for 5 minutes, then peel off and discard the blackened skins.
Remove the baking sheet with the tomatillos from the oven and let sit until cool enough to handle. Remove the skins from the garlic and discard. Remove and discard the seeds and the stems from the jalapeño and the hatch chiles.
Place tomatillos, garlic, jalapeño, Hatch Chiles, cilantro, and 1 teaspoon of salt in a blender and pulse until puréed. Set aside.
For the filling: heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add potatoes and cook until starting to soften, about five minutes. Add remaining tablespoon oil and add onions and Hatch chiles. Cook for another five minutes. Add zucchini, corn, cumin, salt and pepper and stir to combine. Cook for another 2-3 minutes, then remove from heat and transfer vegetables to a medium sized bowl.
Assemble and bake the enchiladas: preheat the oven to 350 degrees F. Spread a thin layer of tomatillo sauce to the bottom of a 9×13 casserole pan.
Wipe the same skillet used to cook the vegetables clean. Add enough vegetable oil to cover the surface of the pan and heat on medium-high heat. Once the oil is hot, add one tortilla to the pan. Cook just until tortilla is warm and pliable, then remove with tongs, gently shaking off any excess oil. Place on a paper towel lined plate.
Place about 1 tablespoon of Monterey Jack cheese along the center of the tortilla. Cover with about 2 tablespoons of the vegetable filling. Roll up the tortilla and place it seam side down on the casserole dish.
Proceed cooking and filling the remaining tortillas this way, adding more oil to the pan as needed. Make sure to reserve about 1/2 cup of Monterey Jack cheese for the top of the enchiladas. Place each rolled tortilla side by side in the casserole dish and spread the remaining tomatillo sauce on top.
Sprinkle with remaining cheese and bake for about 15 minutes, or until cheese is melted. Remove from oven and sprinkle with queso fresco and cilantro leaves just before serving.