Vegetable Enchiladas Poblanas

I am really excited to share this recipe with you. I love making enchiladas for my family and enchiladas poblanas is one of my favorites.

Because of their creaminess and smokey flavor from the poblanos and serrano chiles, this type of dish pairs perfectly with Cake Bread Cellar’s Sauvingnon Blanc.

The wine’s citrusy notes and pleasant ripe acidity is the perfect wine to enjoy this mild vegetable dish. Other dishes that pair well with Cakebread Cellar Sauvignon Blanc is poultry, seafood, salads and other vegetable dishes.

The filling consists of sautéed cremini mushrooms, fresh corn kernels and baby spinach. Once wrapped with a creamy poblano corn tortilla, these enchiladas are topped with queso fresco and served with a side of white rice.

This recipe is perfect as a celebration dish, served family style for a hungry crowd. Enjoy it with your very own glass of Cakebread Cellars Sauvignon Blanc. Salud!

Vegetable Enchiladas Poblanas

Print Recipe

Creamy, smokey poblano chile sauce tops these vegetable filled enchiladas.  With mushrooms, spinach and corn and a queso fresco topping. 

• Yield: 12

Ingredients

FOR SAUCE:

2 tablespoon cooking oil

1/4 onion, roughly chopped

3 garlic cloves
4 poblano chiles, roasted and peeled and seeds removed
1 serrano chile, roasted and stem removed
4 large iceberg or romaine lettuce leaves, roughly chopped

1 cup vegetable or chicken broth, divided

1 teaspoon salt or to taste

3/4 cup Mexican crema

 

FOR FILLING:

1 tablespoon cooking oil

1/4 onion, chopped

3 cups sliced cremini or baby bella mushrooms

3/4 cups fresh or frozen corn kernels

4 cups baby spinach, chopped

salt and pepper to taste

 

TO ASSEMBLE ENCHILADAS

vegetable oil 

12 corn tortillas

queso fresco, crumbled

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Instructions

DIRECTIONS FOR SAUCE:

Heat oil in a large saucepan over medium heat.  Add onion and garlic and cook, stirring frequently until garlic is golden brown.

 

Place roasted poblanos and serrano chiles, lettuce, fried onion, fried garlic cloves and 1/2 cup broth in a blender.  Blend until smooth.

 

Transfer sauce to the large saucepan where onion and garlic were cooked.  Add salt, cook over low medium heat stirring frequently for 15 minutes. Stir in remaining broth and crema.  Cook for 3 minutes or until sauce is heated through.   Remove from heat and set aside. 

 

TO MAKE FILLING:

Heat oil in a large skillet over medium heat.  Add onion and cook until tender; about 5 minutes.  Add mushrooms and cook until mushrooms are soft; about 7 minutes  Add corn, spinach, salt and pepper; cook for 5 minutes or until spinach is wilted.  Set aside. 

 

TO ASSEMBLE ENCHILADAS:

Heat 1/2 inch oil in a large skillet over medium heat.  Fry each tortilla, about 15 seconds on each side, transfer to a paper-towel-lined plate. Dip each tortilla in sauce, fill with 3-4 tablespoons filling, roll and arrange in a casserole dish, seam down.  Repeat with the rest of tortillas, sauce and filling.  Sprinkle enchiladas with queso fresco and serve. 

• Author: Ericka Sanchez