Header photo credit: Flickr
This dish is a really important dish to the people of Mexico because it is very similar to chiles en nogada, which is their classic dish to celebrate Mexico’s Day of Independence.
Not only is it a sacred dish, but it’s a delectable dish. The walnut sauce that’s drizzled over the rolled-up veggies is unforgettable. There’s a range of diverse flavours that, when combined, are simply remarkable – and when else are you going to get to top your enchiladas with pomegranate seeds? Take the opportunity when it’s offered to you!
Serves: 4
Prep time: 15 min
Cooking time: 30 min
Ingredients:
For the pepper filling:
- 4 bell peppers (any colours), chopped
- ½ apple, chopped
- ½ pear, chopped
- ½ onion, chopped
- 1½ cups cooked brown rice
- ¼ tsp dried oregano
- ¼ tsp ground cinnamon
- 1 jalapeño, minced
- 1 tbsp coconut oil
For the walnut sauce:
- ½ cup walnuts
- 2 tbsp goat’s cheese
- ⅓ cup whole milk
- drizzle of honey
Other ingredients:
- 4 flour tortillas
- 1¼ cups shredded Mexican cheese
- ¼ cup pomegranate seeds
Photo credit: Carolyng Gomes
Method:
- Preheat oven to 180°C. Add the coconut oil to a pan and heat it until it melts. Then add all the ingredients for the pepper mixture and stir regularly until the veggies are tender.
- In a food processor or mixer, combine all the sauce ingredients and blend until smooth. Add half the sauce mixture to the veggies and set the rest aside.
- Evenly divide the veggie mixture onto the tortillas. Roll up the tortillas and set them, seam down, on a baking tray. Add half the remaining sauce (¼ of the total sauce) on top of the tortillas and sprinkle generously with the shredded cheese. After the oven is preheated, put in the tray and cook for 20 minutes, or until the cheese has melted.
- Remove the tray from the oven and pour the remaining sauce over the enchiladas. Sprinkle the enchiladas with the pomegranate seeds and serve.
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