This Root Vegetable Enchiladas post was created in partnership with Cascadian Farm and The Feedfeed. Thank you for supporting the brands who make this blog possible.
Two weeks ago, on a Thursday, under the blanket of fog the locals call dragon’s breath, I visited the actual Cascadian Farm. It was a place whose beauty I was not prepared for. The mountains raising straight up, covered in a thick carpet of pine trees, the glittering blue river running by, the gentle mist of rain broken up by patches of sun, the BALD EAGLES(!!), and the green. So many layers upon layers of green. To say it was breathtaking would not do this patch of earth justice.
I was honored to be invited to the farm along with several of my fellow food bloggers and the magnificent folks behind the Feedfeed to get a behind-the-scenes look at where it all started. If you are unfamiliar with Cascadian Farm it is located about 2 hours outside of Seattle in the Cascadian Mountains (hence the name). You can actually go visit it yourself from May-October before they close for the winter. There’s a sweet roadside shop where they sell ice cream made from the blueberries, strawberries, and other produce they grow as well as coffee, snacks, and whatever has been harvested that day.
We were lucky enough to spend all day there learning about their organic growing practices, their initiatives to help preserve not only farmland all over the country but the actual farm communities too and the innovative, sustainable crops like Kernza they are trying to cultivate. The day wrapped up with an incredible, scenic dinner out in their fields, surrounded by mountains created by Chef Ryan Ross who served local salmon, fresh-caught oysters, and produce from the farm.
I wanted to create a recipe in honor of this trip that replicated all the cozy feels of being nestled in the woods on a crisp fall day. Using Cascadian Farm Root Vegetable Hashbrowns, I made the most delicious vegetarian enchiladas that are filling enough to please just about anyone.
The enchiladas are soaked in a spicy chipotle cream sauce and stuffed with a mixture of the root vegetable hash, a little garlic, and some cumin. Using the frozen root vegetables means prep time is kept to a minimum so you can easily make this on a weeknight with not too much effort.
Give this recipe a try and let me know what you think. I like to serve them with a simple salad and lots of garnishes like sliced scallions, avocado, and fresh cilantro on top.
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Fall Harvest Enchiladas with Chipotle Cream Sauce
Ingredients
For the Sauce:
- 2 tablespoons olive oil
- 1/2 large yellow onion, chopped
- 1 clove garlic, chopped
- 2 large tomatoes, chopped
- 3 chipotles en adobo
- 1 cup heavy cream
For the Enchiladas
- 1 (12 ounce) package Cascadian Farms Frozen Root Vegetable Hashbrowns
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 12 6-inch corn tortillas
Instructions
- Heat oven to 400°F and arrange a rack in the middle.
For the Sauce:
- Heat oil in a medium saucepan over medium-high heat. Add onions and garlic and season with salt and pepper. Cook, stirring occasionally until vegetables are tender and just starting to brown, about 3 minutes.
- Add tomatoes and chipotles and lower heat to medium. Cover and cook until tomatoes start breaking down, about 3 minutes more.
- Uncover, add cream and bring to a boil. Remove from heat, let cool slightly, then blend until smooth. Taste for salt adding more if needed. Transfer to a shallow dish.
For the Enchiladas:
- Combine root vegetables (it's okay if they're still frozen), garlic, cumin, salt, and pepper in a large bowl.
- Warm tortillas on a comal or hot, dry nonstick skillet (a cast iron one works great). Cook them on both sides until warmed through. Keep warm in a tortilla warmer or wrapped in a clean kitchen towel.
- Grease a large 9 x 13-inch baking dish.
- Dip 1 tortilla in chipotle sauce, covering it completely, then lay on a large plate or baking sheet. Pile about 1/4 cup of filling on one end, then roll the tortilla up and place seam-side-down on the baking sheet. Repeat until all filling has been used.
- Spoon remaining sauce over the enchiladas and place in the oven. Bake 30 minutes or until browned on the edges and bubbly
- Remove from oven, garnish with avocado, scallion greens, grated Cotija and edible marigolds if you'd like.
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