Name: Braised Leek Enchiladas
Prep time: 20 min
Total time: 60 min
Ingredients: 1 lb leek, (white and pale green parts only); 2 Tbsp olive oil; 2 cloves garlic, (minced); 1 Tbsp vinegar; salt and pepper; 3 roma tomatoes; 2 cloves garlic; 1/2 onion; 1 serrano chili; 1 cup crema; 2 tsp bouillon, (optional); 6 corn tortillas; 6 oz. Queso Panela; 1/4 lb Monterey jack cheese; 1/2 onion, (chopped)

Braised Leek Enchiladas

This recipe might be a bit extensive, but the effort is well worth it. Leeks?! Enchiladas!? Trust us, you will not be disappointed.

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Course: Main Course

Cuisine: Mexican

Keyword: Healthy, Seasonal

Prep Time: 20

Total Time: 1

Servings:

Calories: 603kcal

Ingredients

For the Leeks

1 lb leek, white and pale green parts only
2 Tbsp olive oil
2 cloves garlic, minced
1 Tbsp vinegar
salt and pepper

Sauce and assembly

3 roma tomatoes
2 cloves garlic
1/2 onion
1 serrano chili
1 cup crema
2 tsp bouillon, optional
6 corn tortillas
6 oz. Queso Panela
1/4 lb Monterey jack cheese
1/2 onion, chopped

Instructions

For the Leeks

Wash and chop the leeks. Mix with the olive oil, minced garlic, vinegar, salt, and pepper. Spread the leeks out on a baking sheet and cook, checking every ten minutes, until brown. Stir occasionally.

Sauce and Assembly

Lightly oil the vegetables and grill over a flame to char them. The tomatoes should char and start to lose their peel with the outside starting to cook. Be careful of the garlic as it cooks really quickly this way. Blacken the chili and put it in a closed container to soften the skin.
Throw all into a blender and puree.
Add to a saute pan and reduce slightly adjusting flavor.
When the flavor is intense, remove from the flame and whisk in the crema. Dip the tortillas in sauce to soften.
Divide Leeks, cheeses and chopped onion in 6 parts and assemble.
Pour over remaining sauce and bake for 10-15 minutes.

Nutrition