Enchiladas de verduras

One of my favorite restaurants of all times is Doña Tomás in Oakland. They have the most amazing carnitas, margaritas on the rocks, pureed black beans, and painted red walls. Just thinking about it makes me a bit nostalgic. (Someday...) They have a sister taquería in Berkeley called Tacubaya. Trey and I used to go there for breakfast and drink Mexican coffee or hot chocolate and eat chilaquiles. It was heaven. The recipe I have included is something I never would have ordered but in an attempt to save money I chose something vegetarian. I served this with pureed black beans and rice.

Enchiladas de verduras
1 poblano chile, toasted, peeled, stemmed, and seeded
3 or 4 tablespoons canola oil
1 white onion
Salt
2 large jewel or red garnet yams, cut into 1/2 inch dice (about 3 cups)
1 cup grated queso Oaxaca (I used queso blanco because I couldn't find Oaxaca)
Queso fresco

Tomatillo and jalapeño sauce
2 cups tomatillos
2 large garlic cloves
1 jalapeño chile, with seeds, stemmed and halved
1/2 white onion
1 tsp salt
1 1/2 cups water

Filling:
1. Cut the chile into 1/2 inch cubes.
2. Heat 2 tbs oil in large sauté pan. Sauté onion until translucent. Season with salt and place in bowl with chile.
3. In same pan heat oil and add sweet potatoes. Sauté for 15 minutes over medium heat until tender. Season with salt and add to chile onion mix.
4. When filling is cool add grated cheese.

Sauce:
1. Soak the tomatillos in water for a few minutes and then peel off husks. Drain and place in stainless steel saucepan with garlic, jalapeño,onion, salt, and water to barely cover. Heat over high heat. Once boiling reduce heat to medium and simmer until tomatillos change color and one or two have split.
2. Tranfer to a blender and purée. Season with salt.

Enchiladas:
1. Preheat oven to 350*.
2. Heat tortillas in microwave or on lightly greased griddle.
3. Dip tortilla with sauce and fill with 3 heaping tbs. of the filling.
4. Roll and place seam side down in a 9x13 pan. (12 can fit)
5. Spoon sauce lightly over and sprinkle with queso fresco.
6. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake 10 more minutes.
7. Serve on a small pool of sauce.