DIRECTIONS:
To make the salsa verde:


Place the tomatillos, jalapeno and serrano pepper on a baking sheet. Place on one of the top racks of your oven so that the baking sheet is a few inches from the broiler. Broil on high until the tomatillos are blackened. Flip and do the same for the other side then remove from the oven and place in a bowl to cool


When the peppers are cool enough to handle, peel the skins and remove the seeds.


Place the tomatillos, peppers, cilantro, garlic, onion and lime juice in a food processor and blend until combined. Season with salt and pepper.




To make the red pepper sauce:


Place the peppers on a baking sheet Place on one of the top racks of your oven so that the baking sheet is a few inches from the broiler. Broil on high until the peppers are blackened. Flip and do the same for the other side then remove from the oven and place in a bowl to cool.


When the peppers are cool enough to handle, peel the skins and remove the seeds.


Place the peppers in a blender with the cumin and olive oil. Blend until combined. Season with salt and pepper as needed.


To make the enchiladas:
Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.


Heat canola oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, oregano and cumin until fragrant, about 1 minute. Remove from heat; stir in green chiles.


In a large bowl, combine green chile mixture, chicken, 1/4 cup salsa verde and cilantro. Stir in 1 1/2 cups cheese; season with salt and pepper, to taste.


To assemble the enchiladas, lay tortilla on a flat surface, spoon a tablespoon of the red pepper sauce into the centre and spread evenly


Add about a 1/2 cup of the chicken mixture in the centre. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining salsa verde and remaining 1 1/2 cups cheese.


Place into oven and bake until bubbly, about 35-40 minutes.


Serve with sour cream, avocado and/or radishes.

​*Both the salsa verde and the red pepper sauce can be made up to a week ahead of time.*

Ingredients
·       1 1/2 lbs potatoes , chopped
·       1 lb yam
·       2 large garlic, minced
·       1 tsp garlic powder
·       1 tsp salt
·       1/4 cup butter
·       4 to 6 tbsp almond milk , unsweetened
For the filled
·       2 tbsp extra-virgin olive oil
·       2 medium leeks
·       6 garlic cloves , minced
·       16-ounces mushrooms , sliced
·       1 1-pound bag frozen mixed vegetables, (carrots, peas, corn, green beans)
·       2 tbsp potato starch
·       3/4 cup low-sodium vegetable broth
·       1/4 cup dry red wine
·       1/4 tsp hot pepper flakes , (optional)
·       1 1/2 tsp sea salt
·       2 1/2 tsp fresh rosemary leaves , chopped
·       2 1/2 tsp fresh thyme leaves
·       1 can (14-ounce) lentils

1. Preheat the oven to 400F (200C). Lightly oil a 3- or 4-quart (3 or 4 L) casserole dis
2. Put the potatoes in a large saucepan and add water to cover by a couple of inches. Bring to a boil, reduce the heat to medium, and simmer for 15 to 20 minutes, or until the potatoes are fork-tender. Drain and return to the pot. Add the minced garlic, garlic powder, salt, and butter. Mash until smooth, adding almond milk as needed to achieve a spreadable consistency. Set aside.
3. While the potatoes are cooking, make the filling In an extra-large saucepan, heat the oil over medium heat. Add the leeks, garlic, and a couple of pinches of salt. Stir to combine and sauté until the leeks are softened, 3 to 5 minutes.
4. Add the mushrooms, stir, and increase the heat to medium-high. Sauté until much of the liquid released by the mushrooms has cooked off, 10 to 13 minutes. (This is important, as it ensures the filling won’t be too watery.)
5. Add the bag of frozen vegetables (no need to thaw beforehand) and sauté for a few minutes, until heated through. Stir in the potato starch until combined.
6. Add the broth and wine and stir to combine. Simmer the mixture over medium to high heat until it thickens slightly. Add the red pepper flakes (if using), salt, rosemary, thyme, and lentils. Sauté for a couple of minutes longer.
7. Spoon the filling into the prepared casserole dish and spread it out evenl
8. Using a spoon (and a lightly oiled hand, if necessary), spread the potatoes out over the filling in an even layer. Sprinkle several dashes of paprika and some thyme leaves all over the top of the mashed potatoes.
9. Bake for about 25 minutes, then switch the oven to broil and broil for 4 to 7 minutes, until bubbling around the edges. Watch closely to avoid burning.