For some serious Mexican comfort food, you'll love these creamy poblano enchiladas. Serve with your favorite margarita and you're in for a delicious night.
Enchiladas Poblanos Canola oil Corn tortillas Cheese Sour Cream Sauce Sour cream Stock Poblano Onion & garlic Flour Butter Spices
Broil poblano peppers until blackened. Place in a plastic bag until cooled enough to handle. Remove the skin, stems and seeds and chop.
1
Make the sour cream sauce first. Cook the poblanos, onions and garlic in a skillet until the onions soften.
2
Add the butter to the skillet and allow to melt. Whisk in the flour. Continue to whisk for two to three minutes. Whisk in the stock until smooth. Bring to a simmer and cook until thickens.
3
Whisk in sour cream and spices until smooth. Add to a blender and process until smooth. Pour in 1 cup of sauce on the bottom of the baking dish. Set the rest aside.
4
Add enough oil to cover the bottom of a clean skillet and heat over medium-high heat until shimmering. Place a corn tortilla in the oil and cook for 30 seconds. Flip and cook for another 30 seconds.
5
While the corn tortilla is still warm, add cheese and poblanos in the center of the tortilla. Fold each side of the tortilla and place seam-side down in the baking pan.
6
Pour the remaining sour cream sauce on top of the enchiladas. Sprinkle cheese on top and bake. Allow the enchiladas to rest before serving.
7
When you need a big plate of delicious Mexican food, do yourself a favor and make these creamy poblano enchiladas with a verde sauce. They're sure to be a new family favorite.
We had these for dinner on Saturday and there weren't any leftovers! I appreciated the step-by-step photos and directions for how to roast the peppers as I had never done it myself.