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Cabbage and Sweet Corn Enchiladas with Tomatillo Sauce

August 23, 2024 Recipes

Cabbage is an unlikely hero in this Cabbage and Sweet Corn Enchiladas with Tomatillo Sauce. The tender cabbage, the richness from the onions, the sweetness from the corn, and the tartness and spice from the tomatillo sauce, create a special dish that seems like it shouldn’t work, but it definitely does.

Glass baking dish with a line of tortillas rolled up with filling inside and a green sauce poured on top with the ends of the tortillas just barely browned from the oven. — Cabbage, sweet corn, tomatillo sauce, all come together in this surprisingly satisfying summer bake.

Author: Nicki Dowland

Nicki Dowland is a teacher and retired nacho blogger. She documents shopping, cooking, and eating local over at her substack called Cooking The Harvest. Nicki would like to see more awareness for gender and racial equality and the movie Wayne’s World.

Cabbage and Sweet Corn Enchiladas with Tomatillo Sauce recipe by Nicki Dowland

Difficulty: Beginner
Yield: 8-10 servings
Prep time: 30 minutes
Cook time: 1 hour 5 minutes

August 23, 2024

Ingredients

5 tomatillos, husks removed and chopped
2 small onions, chopped, divided
1 large green pepper, chopped
2 cloves garlic, chopped
1 large jalapeno, chopped
1 tsp salt
1 TB olive oil
1/2 cup of broth or water – (I used 2 frozen broth cubes)
3 cloves garlic, minced
1 serrano pepper, minced

1 small green cabbage, shredded – (about 3-4 cups)
3 ears sweet corn, cut from cob
2 tsp Tajin
juice 1 lime, divided
1 tsp ground cumin
1 TB gochugaru – (you can use chilli powder and a dash of red pepper flakes)
salt to taste
10 flour torillas
1 16-oz can vegerarian refried beans

Instructions

Roast the Sauce Ingredients

Preheat the oven to 425°.
Place tomatillos, half the onions (1 small onion), green peppers, jalapeno pepper, 2 cloves chopped garlic, olive oil and 1 tsp salt in a bowl and toss so that veggies are coated in oil.
Spread veggies out on shallow baking pan and roast for 20-30 minutes until the tomatillos start to caramelize and blister.

Make Enchilada Filling

1. While the sauce ingredients roast, heat 3 TB of cooking oil in a large skillet or wok over medium heat.
2. Add 1/2 onions (1 small onion) and a pinch of salt. Cook until onions start to soften.
3. Add serrano peppers, 3 TB minced garlic, Tajin, cumin, and gochugaru. Stir and cook for another couple of minutes until it becomes fragrant.
4. Add the cabbage and half the lime juice. Stir until everything is combined. Cook until the cabbage begins to get glossy.
5. If/when the pan gets dry, add water or broth to help steam the cabbage and deglaze the pan.
6. Once the cabbage is tender (this takes a good 20 minutes of saute/steam). Add the sweet corn and the other half of the lime. I like to add some lime at the end to give the flavor more punch as some of it mellows and melds with the other ingredients during cooking. Stir for a couple minutes. Salt to taste.

The inside of a wok filled with cabbage, sweet corn, and spices that have been sauteed.

Make the Sauce

Once the sauce ingredients are finished roasting, let them cool a few minutes, but keep the oven on.
In a blender or food processor, place all roasted sauce ingredients and the cilantro. Blend until smooth. If needed, add some broth or water to loosen it up into a sauce consistency.
Salt to taste.

Assemble and Bake Enchiladas

Grease a glass 3-quart (9.5″ x 15″) baking dish.
Lay out a tortilla.
Smear with about 3-4 TB of refried beans.
Place about a cup of cabbage mixture in the center. Eyeball the portions so that you can fill all 10 tortillas fairly evenly.
Roll the tortilla.
Place the filled/rolled tortilla in baking dish.
Once all tortillas are filled/rolled, pour sauce evenly over all filled tortillas.
Bake uncovered until everything is heated through and the edges of the tortillas start to brown, about 20-30 minutes.
Enjoy!

Nutrition facts

These cabbage and sweet corn enchiladas with tomatillo sauce are very nutritious.

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cabbage casserole corn enchiladas green cabbage summer summer recipes sweet corn vegan vegetarian

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