Poblano Enchiladas With Verde Sour Cream Sauce
Enjoy some serious Tex-Mex comfort food with a big pan of these roasted poblano enchiladas with a luscious verde sour cream sauce! Crisp corn tortillas are filled with plenty of melted cheese and roasted poblano peppers for the perfect smoky flavor to make one hearty meal everyone will love. Serve with your favorite top-shelf margarita, and you're in for a delicious night.
Servings 4 people
Calories 792kcal
Equipment
- Broiler-safe baking sheet
- Sealable plastic bag
- Skillet
- 9-inch-by-13-inch baking dish
Ingredients
Roasted Poblano Peppers
- 2 poblano peppers
- Canola oil
Verde Sour Cream Sauce
- 1 tablespoon canola oil
- 1 peeled and diced roasted poblano pepper
- ½ cup chopped yellow onion
- 4 garlic cloves minced or grated
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken or vegetable stock
- 1 cup sour cream room temperature
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and black pepper to taste
Poblano Enchiladas
- Canola oil
- 8 corn tortillas not flour tortillas
- 3 cups white melting cheese divided, see notes
- 1 peeled and diced roasted poblano pepper
- Toppings of your choice such as avocado slices, lime wedges, red onion, cilantro, sour cream and salsa
Instructions
Roasted Poblano Peppers
- Rub the poblano peppers with canola oil. Place on a broiler-safe baking sheet and roast under the broiler until black. Using metal tongs, turn the peppers periodically until all sides blacken.
- Once blackened, place the peppers in a sealable plastic bag. Allow the peppers to rest in the bag until cool enough to handle. This helps loosen the skin from the flesh.
- Peel the pepper skin and remove the seeds and stem. Dice each pepper, reserving one pepper for the sauce and one pepper for the enchilada filling.
Verde Sour Cream Sauce
- Heat canola oil in a large skillet over medium heat. Add the diced poblano and chopped onions. Cook until onions soften, about four to five minutes. In the last 30 seconds, add the garlic, stirring constantly.
- Add the butter to the skillet and allow to melt. Whisk in the flour. Continue to whisk for two to three minutes.
- Slowly whisk in the stock until smooth. Bring to a simmer and cook until thickens, about five minutes. Turn off the heat and whisk in sour cream, smoked paprika and cumin until smooth. Add salt and pepper to taste.
- Pour the sauce into a blender and process until smooth. Reserve on the side.
Poblano Enchiladas
- Heat oven to 375 degrees. Spread about 1 cup of the verde sour cream sauce on the bottom of a greased baking dish. Set the rest of the sour cream sauce aside.
- 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.
- While the corn tortilla is still warm, add 2 tablespoons shredded cheese and 1 tablespoon diced poblano peppers in the center of the tortilla. Fold each side of the tortilla toward the center to roll the enchilada and place seam-side down in the baking pan. Repeat with all tortillas. If necessary, add more oil to the skillet.
- Top the enchiladas with the remaining verde sour cream sauce and cheese. Bake for 20 minutes. Remove from oven, cover with foil and let sit for about 10 minutes to set and prevent the enchiladas from falling apart when serving. Garnish with desired toppings. Enjoy!
Video
Notes
- If you have more than enough verde sour cream sauce to cover the enchiladas, don't feel like you have to use all the sauce. You just want enough to coat, but they don't need to swim in sauce.
- Do not skip frying the tortillas. This helps develop better texture and enhances the flavor.
- Fry the tortillas and immediately fill and roll them. If you fry them all at once and then go to roll them, they will have lost too much heat to be pliable.
- I recommend preparing the verde sour cream sauce before the enchiladas because you'll need the sauce for the bottom of the pan during assembly.
- I love to use a Mexican melting cheese, such as queso Chihuahua, queso asadero or Mexican Muenster, but Monterey Jack or pepper jack are also great options.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
Serving: 2enchiladas | Calories: 792kcal | Carbohydrates: 40g | Protein: 29g | Fat: 59g | Saturated Fat: 29g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 145mg | Sodium: 838mg | Potassium: 495mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1821IU | Vitamin C: 50mg | Calcium: 721mg | Iron: 2mg