Skillet Enchiladas with Poblanos and Corn

• 3 TBSP olive oil

• 1 pound rutabaga, chopped into small cubes (less than 1/4-inch)

• 4-6 poblano peppers, diced

• 2-3 onions, diced

• 1-2 ears of Painted Mountain corn, kernels removed, soaked, and cooked until soft (or use a cup of frozen sweet corn if you prefer that sweetness)

• 5-7 garlic cloves, crushed

• salt and pepper

• 6 corn tortillas, cut into small chunks (or equivalent amount of tortilla chips)

• 2 cups of shredded cheddar cheese

• 3-4 tomatillos, quartered

• 1 jalapeno (seeds removed if you want to remove some heat)

• 1 cup veggie or chicken broth

• 2 tsp cumin

  Start by making the green enchilada sauce: Saute 1 of the diced onions and the jalapeno in 1 TBSP of olive oil for a minute or so. Add 4 of the crushed garlic cloves, the tomatillos, and 2 of the diced poblanos to the pan and saute for a few more minutes. Either use an immersion blender, or transfer to a food processor or blender, and add the broth, cumin, and salt and pepper. Blend until smooth and set aside. Preheat the oven to 400°F and heat 2 TBSP olive oil in a large cast iron skillet. Add the rutabaga and saute for 5 minutes with a cover on the skillet, stirring occansionally. Add the remaining 2-4 diced poblanos and 2 diced onions. Saute for a minute or so. Add the salt, pepper, corn, and garlic. Cook until the rutabaga can be pierced with a fork, and then turn off the heat. Stir in about a cup of the enchilada sauce. And then stir in the corn tortillas (or tortilla chips.) Sprinkle the shredded cheddar on top. Bake for 10 or so minutes, until the cheese is melted. Optionally serve with cilantro, sour cream, guacamole, rice, and any remaining green enchilada sauce. Enjoy!