Vegetarian Enchiladas in Creamy Poblano Sauce
A perfect sprig summer enchilada bake with creamy poblano sauce that's made from charring the poblanos, with some spices and cream. It's creamy and herby, and the enchiladas are filled with sautéed vegetables. Perfect for spring.
Ingredients
Poblano Sauce
- 4-5 poblanos
- 1 jalapeno chopped and divided (half for the sauce and half for filling)
- 2 cloves garlic
- 1 tsp roasted cumin seed powder
- 1 tbsp. taco seasoning
- 1 tsp oregano
- ½ bunch cilantro
- ¾ cup heavy cream
- ¼ cup cotija cheese
- 1 onion chopped and divided (half for sauce and half for filling)
Vegetable filling
- 2-3 tbsp olive oil
- 1 green bell pepper
- 1 cup mushroom chopped
- 1 cup corn
- 1.5 cup spinach
- Salt to taste
- 6 Corn or flour tortilla
- 1 -2 cups cheese blend
- Cilantro, avocado slices, scallions etc to garnish
Instructions
Poblano Sauce
- On high flame, place whole poblanos and cook them until charred on both sides (please use tongs to turn them) They should turn soft while charring. Remove them in heat safe bowl and cover it for few minutes. Open the seal, peel off the charred skin, seeds and stem on the top. Give it a rough chop and leave them aside.
- Mix poblanos with ½ cup water, half of the chopped jalapeno, chopped garlic, cumin powder, taco seasoning, ½ bunch cilantro in a blender and blend everything until smooth. In a medium sized pot on medium heat, sauté half of the onions and once the onions turn translucent, add the sauce. Let it simmer for few minutes 4-5 approximately and then add heavy cream and oregano. Mix and turn off the heat. Stir in the cotija cheese. Leave it aside.
Vegetable filling
- In a skillet on medium heat, add 1 tbsp olive oil and rest of the onions, half of the chopped jalapeno and cook them until they are slightly translucent, then add mushrooms, bell pepper, corn, and finally spinach. Toss everything and add salt to taste. Sprinkle some of oregano too. Leave it aside.
Assembly
- Pre heat oven to 400 F.
- Brush tortillas with some oil on both sides and lightly roast them on the stove in a skillet. Finish doing all and then take one tortilla on a surface. Brush some poblano sauce on them, fill them with the vegetable filling, add some shredded cheese and fold them. Finish doing all tortillas same way.
- In a baking pan, drizzle 1 tsp of oil on the bottom and ¼ cup poblano sauce. Then place all wrapped up tortilla and pour some more sauce on top. Leave some if you have extra sauce. Layer with shredded cheese.
- Cover it with a foil and bake it in a preheated oven for 20-25 minutes or until all the cheese is bubbly and enchiladas are baked. (Tip- Spray the foil with some oil to avoid it sticking to the cheese on top)
- Serve it with avocado, radish, jalapeno slices and garnish it with scallions and cilantro. You can also add the reserved sauce if anyone wants extra.