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
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
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.