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These creamy Poblano Enchiladas can be made with chicken or roasted cauliflower (or both). Flavorful and tangy with a subtle, lovely heat, they are filled with corn, cilantro, lime zest, coriander and cumin and bathed in the most flavorful poblano sauce.
Poblano Enchiladas with CAULIFLOWER! | Video
How to roast Poblano Peppers!
- On the Stovetop: If you have a gas stovetop, place directly over a medium-low flame, turning often, for about 5 minutes until blistered and blackened. The easiest, fastest way.
- Broiled In the oven: turning until they blister, about 10- 15 minutes. If you don’t have a broil setting, you can still roast in a very hot oven, but it will take a little longer for the skins to blister.
How to make Roasted Poblano EnchiladaS
Step one: Make the creamy poblano sauce using roasted poblanos or canned chilies.
For this recipe, I used 8-inch tortillas that were flour.
Roll them up and place seam side down in a greased 9×13 baking dish.
Cover with the remaining poblano sauce and the remaining cheese.
What to serve with Poblano Enchiladas:
- Mexican Slaw with Cilantro and Lime
- Mexican Pinto Beans
- Cilantro Lime Rice
- Refried Beans! | Instant Pot or Stove Top
- Fermented Hot Sauce!
- 3 cups cooked shredded chicken – see notes (or sub 3 cups roasted cauliflower – see notes)
- 1 cup corn – fresh or frozen, or sub spinach, sauteed bell pepper, sautéed mushroom or onion
- 1 tsp coriander
- 1 tsp cumin
- 2 tablespoons fresh cilantro, chopped
- 2 scallions, sliced
- salt and pepper to taste
- 1 tablespoon lime zest
Poblano Sauce Ingredients:
- 1 large fresh poblano chili roasted, peeled and finely chopped (use half) or sub-4-ounce can green chilies (use half)
- 2 tablespoons olive oil or butter
- 1 shallot, chopped (or half an onion, finely diced)
- 2 tablespoons flour
- 1 1/4 cups chicken broth or stock (or veggie broth)
- 3/4 cup Sour Cream
- 1 teaspoon ground coriander
- 1/2 teaspoon salt and pepper
- 8 x 8-inch flour tortillas
- 2 1/2 cups queso fresco cheese or shredded mozzarella cheese
- Make the Filling: Prepare chicken (or cauliflower/spinach) see notes, and place in a bowl. Add corn. Mix with cumin, coriander, salt, pepper, scallions, fresh cilantro and lime zest. Set aside.
- Roast the poblano (or use canned green chilies) directly over a gas flame on the stove or grill (or place on a baking sheet 4 inches below a very hot broiler) turning regularly, until the skins have blackened and blistered. Place in a bowl, cover with a kitchen towel and let cool. Under running water rub off the blackened skin, carefully tear open and pull out the seed pod and stem and rinse all the seeds away. Dice finely. (If pressed for time, you can skip this step entirely by substituting 1 small can of green chiles-don’t use jalapeños)
- Make the Poblano Sauce: In a medium pot, over medium heat oil or butter, and saute shallot until golden and fragrant, about 3-4 minutes. Add the flour, and toast, stirring 2 minutes on med-low heat. Whisk in the broth a little at a time, bring to a simmer, and once thickened turn off the heat. Let cool 5 minutes. Stir in the sour cream, and whisk until smooth. If using canned chilies, add ½ of the can now, along with coriander, salt and pepper. Save the remaining chilies and add to the filling. Alternatively, if using the poblano, add a cautious 1/3 of the diced poblanos to start, tasting for heat. (Most are mild, but some, very occasionally are hot!) Then, according to your heat tolerance, add the remaining poblanos to taste. Season sauce with salt and pepper to taste. Add some to the filling if you want.
- Preheat oven to 350F. Warm the tortillas to make them pliable (over a gas flame on the stovetop, in the microwave covered for a few seconds, or warmed in the oven) and wrap in a kitchen towel.
- Assemble: Grease a 9 x 13-inch pan. Create an assembly line with warm tortillas, filling, cheese and sauce. Add 3 tablespoons of cheese to the center of each tortilla, 2 tablespoons of sauce, and 1/2 cup of filling and roll them up. Place them seam-side down in the pan. Pour the remaining sauce over top and sprinkle with the remaining cheese.
- Place in 350 F oven for 20-25 minutes, uncovered until golden and edges are crispy.
- Garnish with fresh cilantro and scallions.
If subbing cauliflower/spinach: Preheat oven to 425 F. Chop one head of cauliflower into very small bite-size pieces, toss with olive oil to coat, and season with 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon cumin, 1 teaspoon coriander and toss to coat well. Roast on a parchment-lined sheet pan until tender, and edges are slightly crispy. Wilt Spinach: Heat a little olive oil in a skillet, saute 1/2 cup diced onion until tender, add 2-3 handfuls of baby spinach and stir or toss until spinach is just barely wilted. Season with salt and pepper. Combine the cauliflower and spinach in a bowl, mix in cilantro, scallions and lime zest. Add corn if you like, and taste for salt and pepper, adjusting. Use this to stuff the enchiladas.
If making ahead, either bake and reheat, or assemble ahead, leaving the sauce off the top until baking time.
Cotija cheese, a Mexican style cheese is much saltier than queso fresco, so make sure to use queso fresco, not cotija….the packages look similar, but there is a big difference.
- Serving Size: one enchilada - chicken and cheese
- Calories: 309
- Sugar: 2.7 g
- Sodium: 1591 mg
- Fat: 9.4 g
- Saturated Fat: 4.1 g
- Carbohydrates: 33.8 g
- Fiber: 1.8 g
- Protein: 22.9 g
- Cholesterol: 35.6 mg
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