Creamy Poblano Enchiladas

Hey guys!! Sooo.. I have had  a version of these enchiladas on my blog for a while but with chicken (Shredded Chicken Enchiladas with Poblano Cream Sauce)- and after a TON of requests, I am finally sharing a vegetarian version!!

When I first got married and began hosting dinners for friends & family, this recipe was an absolute life saver for me! It was the one recipe I had up my sleeve that I knew was different and of course, impressive 🙂 I won’t lie and say that it is quick or easy- BUT they’re SO DAMN GOOD. The first thing everyone says after their first bite is almost always, “omg this SAUCE!”

If you want to make variations in this sauce, it can be quite easy- you can swap almost any vegetable in like mushrooms or zucchini and even other types of beans like pinto beans. I hope you guys give this recipe a shot!

Happy Eating 🙂

 

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Creamy Poblano Enchiladas

Prep

Cook

Total

Ingredients

1 onion, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 jalapeno, diced

1 15 oz. can black beans

1 corn frozen corn, thawed

1/2 tsp cumin seeds

2 tbsp garlic, finely minced

2 tbsp taco seasoning

1 tsp red chili powder

2 cups spinach

1/2 cup scallions, sliced

1 tsp cumin powder

salt & pepper to taste

few dashes Sriracha (or fave hot sauce)

2 tbsp oil

8-10 Flour Torttilas

2-3 cups shredded mexican cheese (mexican blend or monterey jack)

Poblano Cream Sauce :

6 Poblano Peppers

2 cups vegetable broth

1 1/4 cup sour cream

3 tablespoons all purpose flour

3 tablespoons butter

2 tbsp garlic, finely minced

1 tablespoon cumin powder

2 cups cilantro, washed and chopped

1/4 cup queso fresco, grated (you can also use pecorino romano)

4.5 oz canned diced green chilis

salt & pepper

Instructions

Veggie Filling:

  1. In a large skillet heat the oil. Once hot, add the cumin seeds and jalapeños and let sizzle. Add onions and peppers and cook for about 8-10 minutes until they have softened.
  2. Add garlic, beans, corn and continue to stir until garlic is fragrant. Add cumin powder, taco seasoning, chili powder, salt & pepper. Cook for about 3-4 minutes and then add the spinach, scallions & cilantro. Turn the heat off and add in hot sauce (optional).Set aside until ready to assemble enchiladas.

Roasting the Poblano Peppers:

  1. Set your oven to a High Broil setting and broil poblanos on a baking sheet for about 8-10 minutes on each side, until black all over.
  2. Remove charred poblanos and place into a heat safe bowl or baking dish and cover tightly to sweat the peppers for about 5 minutes.
  3. Uncover the peppers and peel off and discard as much of the charred skin, top stem and the seeds as you can. Roughly chop peppers and set aside. 

Make the Sauce:

  1. In a heavy bottom pot heat the butter and garlic over medium heat and add the flour.
  2. Make a roux by constantly stirring the butter & flour mixture until it has a nutty fragrance and is golden in color, about 3 minutes.
  3. Slowly whisk in the chicken broth in small amounts until the mixture is thick and bubbly.
  4. Once you have added all of the broth, add the sour cream, poblano peppers, cilantro, diced green chilis, cumin & salt. Stir until smooth and all ingredients are incorporated.
  5. Take the pot off the stove and using an electric hand blender, blend the sauce until it is smooth and creamy. If you do not have an electric hand blender, work in batches and blend the sauce in a regular blender carefully.
  6. Add queso fresco to the sauce and set aside.

To assemble the enchiladas:

  1. Assemble vegetable filling inside tortillas with handful of cheese and wrap tightly. 
  2. Add 1/2 tbsp of oil to a skillet and toast the rolled enchiladas on both sides until golden. Repeat and use more oil as needed.
  3. Place all of the enchiladas in an oven proof baking dish and poor the sauce generously over the top.
  4. Bake for 15 minutes on 375 degrees or until hot and bubbly!
  5. Garnish with pico de gallo & queso fresco !

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