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These enchiladas let fresh seasonal produce shine

These enchiladas let fresh seasonal produce shine

Farmers' Market Enchiladas

These enchiladas feature some of the best seasonal offerings, which I can almost guarantee are readily available at your local farmers’ market or in your CSA box.

This month, as farmers’ market stalls continue to fill up with fresh produce, I suggest building your dinner menus accordingly. These enchiladas feature some of the best seasonal offerings, which I can almost guarantee are readily available at your local farmers’ market or in your CSA box.

Farmers’ Market Enchiladas

Serves | 4 |

  • 1 yellow onion, roughly chopped
  • 10 cloves garlic
  • 7 jalapeños or serrano peppers
  • 1 pint cherry tomatoes
  • 3 Tbsp olive oil, divided
  • salt and freshly ground black pepper, to taste
  • 1 red onion, large dice
  • 2 carrots, large dice
  • 2 cups large dice shiitake mushrooms
  • 4 cups spinach
  • 1 cup pea shoot tops
  • 5 cups Chihuahua cheese, divided
  • 3 cups cilantro
  • 12 corn tortillas
  • sliced avocado, chopped white onion and cilantro, for serving

| Preparation | Preheat oven to 350°F. On a half sheet pan, place yellow onion, garlic, jalapeños or serrano peppers and tomatoes; drizzle with 1 tablespoon olive oil and toss to coat. Season with salt and pepper to taste. Roast, 20 minutes.

Meanwhile, heat remaining olive oil in a medium saucepan over medium high heat. Add red onion and carrots and season with salt and pepper; cook until carrots are tender, approximately 10 minutes. Add mushrooms; cook, 5 minutes. Add spinach and pea shoots; cook, 2 minutes. Taste and adjust seasoning as needed. Remove from heat and allow to cool slightly before adding 3 cups cheese to filling. Set aside.

Remove vegetables from oven and transfer to a high-speed blender along with cilantro; blend until a thick purée forms. Taste and adjust seasoning as needed. Pour sauce into a shallow pan. Set a plate next to the pan and a 9-by-9-inch baking dish next to that. Working with one tortilla at a time, dip tortilla in sauce; transfer to plate. Fill tortilla with 2 tablespoons filling, roll and place seam-side down in baking dish. Repeat process with remaining tortillas. Pour any remaining sauce over enchiladas and spread out with a spatula; sprinkle remaining cheese over top. Bake until filling is bubbling and cheese is browned, 15 minutes. Remove from oven and carefully transfer to plates. Serve with avocado, white onion and cilantro if desired.

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Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website rusticsupper.com, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

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