Marcela Valladolid - Enchiladas Verdes

Marcela Valladolid - Enchiladas Verdes
Marcela Valladolid helps celebrate National Hispanic Heritage Month with a beautiful plate of Enchiladas Verdes.
Enchiladas Verdes
2 Servings Makes 6 Enchiladas
  • 14 Tomatillos, husked and peeled
  • 1 Whole jalapeño
  • 1 Whole guero chile (optional)
  • 2 Large unpeeled garlic cloves
  • 1 Peeled smashed garlic clove
  • 4 Tablespoons olive oil
  • 2 Large russet potatoes, scrubbed and cut into cubes
  • 1 Large bunch of spinach or kale (looking for 4 To 5 cups of chopped leaves)
  • 6 To 8 Cassava tortillas (or corn if it’s your preference)
  • Cashew cream (recipe follows)
  • Optional toppings chopped fresh cilantro, thinly sliced white onion, avocado slices, cashew cream

Marcela Valladolid Enchiladas Verdes - Home & Family


Preheat oven to 425F. Place tomatillos on baking sheet along with jalapeño, guero chile and unpeeled garlic cloves. Drizzle with 2 tablespoons of the olive oil. Sprinkle heavily with salt and pepper if desired. Toss to combine. Roast until vegetables are browned, about 40 minutes. Cool slightly and blend. Season salsa to taste with salt.

Place potatoes in small baking sheet and toss with 1 tablespoon olive oil. Season with salt and bake alongside salsa until tender and beginning to brown, about 30 minutes. Cool slightly. Heat remaining 1 tablespoon olive oil in heavy large skillet over medium heat. Add smashed garlic and stir frequently until fragrant and avoiding browning. Add spinach and toss to wilt spinach. Season with salt. Add potatoes and mash them slightly with the spinach. This is the filling for your enchiladas.

Reduce heat to 350F. Place 6 tortillas on large baking sheet. Brush each lightly on both sides with avocado oil. Bake just until beginning to brown but still pliable, about 8 minutes, turning once.

Fill each tortilla with filling and fold over in half. Place 3 on each of two plates. Pour salsa verde over enchiladas, dividing equally. Drizzle with cashew crema. Top with white onion, fresh cilantro and avocado. I like to finish with a drizzle of good olive oil and sea salt.

Cashew Crema:

soak ½ cup raw cashews in water to cover overnight. Drain cashews and blend with 1/3 cup water until very smooth and easy to drizzle, adding more water if necessary. Season to taste with salt, pepper and a dash of distilled white vinegar (I added about 1 tablespoon).

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