Enchiladas Verdes With Lime Crema And Corn Salsa

May 21, 2022
Wicked
Mexican

1 hr
4 servings
0.0

We’re making chicken enchiladas Wicked style—no chicken necessary! When roasted, shredded king oyster mushrooms develop a savory, chewy taste very similar to shredded rotisserie chicken. Mixed with some plant-based cream cheese, sour cream, jalapeno, and green onions, they make a fantastic enchilada filling. They’re a few components here but while one’s cooking, you’re prepping the other, so it doesn’t take that long to get on the table. For even more flavor in the salsa, pan-roast the veggies until they get some char on them!

Ingredients

Mushroom Filling

1 lb (450 g) king oyster mushrooms, about 6 large
2 Tbsp olive oil
Salt and pepper
2 scallions (green onions)
1 jalapeno
5 Tbsp vegan cream cheese
5 Tbsp vegan sour cream
1/2 cup (50 g) shredded vegan Parmesan or other hard vegan cheese
1 cup (240 ml) vegetable oil
9 corn tortillas

Verde Sauce

14 tomatillos
2 jalapenos
1/2 large onion
6 cloves garlic, peeled
1 tsp whole cumin seed
2 scallions (green onions)
3/4 cup (15 g) cilantro leaves and small stems, plus some for garnish
Juice of 1/2 lime
1 tsp agave nectar
1 cup (240 ml) vegetable stock or no-chicken stock

Corn Salsa

1 cup (170 g) corn kernels (fresh or thawed)
1/2 red bell pepper
1 jalapeno
3 Tbsp minced chopped red onion
Juice of 1/2 lime
1 Tbsp olive oil
Sea salt

Lime Cream

1 cup (230 g) vegan sour cream
2 Tbsp minced red onion
Finely grated zest of 1/4 lime
2 tsp olive oil
Salt and pepper

Instructions

Heat the oven to 400ºF (200ºC).
Use a fork to shred the mushrooms from top to bottom. Dig in there all around the length of the mushroom stem until it’s fully shredded, including the caps (you may have to slice those). Transfer to a bowl and toss with the oil and salt and pepper to taste. Spread on a baking sheet in a single layer, then roast until tender and a little crispy on the edges, 12 to 15 minutes.
For the verde sauce, heat a large cast-iron or another heavy skillet over medium-high heat. Remove the papery husks from the tomatillos then add them to the pan. Add the whole jalapenos too. You can add a little oil to the pan if you want, but it’s not really necessary. Cut the onion into a couple of big chunks then nestle those into the pan as well. Keep everything in a single layer so the veggies contact the pan. Pan-roast until they get some good char marks on them, turning now and then, 10 to 12 minutes total.
Add the whole garlic cloves and cumin seed, and toast just for a minute or two. Transfer everything to a bowl then remove the jalapenos to a cutting board. Remove the jalapeno stems, and if you want the sauce less spicy, remove the core (ribs and seeds) from one or both of the jalapenos as well.
Chop 2 of the scallions and to the bowl along with the cilantro. Now, spoon everything into a blender.
Add the lime juice, agave, and stock. Blend until mostly pureed but with some small bits throughout the sauce.
Pour into a saucepan and simmer until slightly reduced in volume and thickened a bit, 10 to 12 minutes.
Remove the mushrooms from the oven and transfer them to a mixing bowl. Thinly slice the scallions for the filling and chop the jalapeno (remove the core if you want less heat). Add those to the bowl along with the cream cheese, sour cream, and vegan Parm. Season with salt and pepper.
Heat the oil in a deep frying pan over medium heat (about 350ºF). Fry the tortillas one by one until each is just bubbling and barely browned but not crispy, maybe a minute, turning over once. The tortillas should still be pliable, but frying helps to keep them from falling apart when baked. Drain them on paper towels.
Spread out the fried tortillas on a work surface and spoon the mushroom filling in a thick column in the center of each.
Heat the oven to 375ºF (190ºC). Grab a 2-quart baking dish and pour in just enough of the verde sauce to cover the bottom.
Roll each tortilla over the filling, then place each enchilada seam down in the baking dish. They should all be snug up against each other in the dish. Spoon enough of the verde sauce over the enchiladas to wet the surfaces but not so they’re all completely submerged in the sauce. Bake until bubbly and slightly browned on the edges, about 15 minutes.
For the corn salsa, put the corn in a mixing bowl. Finely chop the bell pepper and jalapeno (remove the seeds for less heat if you like) and add to the bowl along with the red onion, lime juice, and olive oil. Mix it all together, seasoning with salt and pepper until it tastes good to you.
For the lime cream, mix everything together in a small bowl, seasoning with salt and pepper until it tastes good. It will be a bit thick, so stir in just enough water to make it pourable yet still thick.
Remove the enchiladas from the oven and spoon a little more verde sauce over the top. Spoon stripes of the lime cream diagonally over the enchiladas and garnish with fresh cilantro leaves.
Serve warm with corn salsa.