Roasted Poblano Sauce Enchiladas

If you like Tex-mex food, be sure to try out my spicy savory and delicious dish below! So this is a recipe that I created in collaboration with my good friend Nilam! She gave me the sauce recipe, which I tweaked just a little to add it on my take on Tex-Mex Enchiladas. The best part is that you can prep most of the items ahead of time and make it even a few days later if needed. It may be a little time consuming, but I promise it’s worth all your hard work! Also, I made these enchiladas vegetarian, but you’re welcome to add meats as well. Enjoy!

Roasted Poblano Sauce

Ingredients:

- 3 - 4 poblano peppers (cut in half de-seeded)

- 2 Serrano peppers seeded

- 1/2 cup cheddar cheese

- 2 cups of vegetable stock

- 4 to 5 tablespoon all purpose flour

- 2 tablespoon butter

- 1/2 onion red onion

- 10 cloves of garlic

- handful of cilantro

- 1/4 cup heavy cream (for pepper mixture)

- 1/2 cup of heavy cream or milk (for sauce)

- salt to taste

- 1 tbsp of Thai chili and garlic paste

Directions

1 - Coat the poblanos peppers, serrano peppers, onion, and garlic cloves with a drizzle of EVOO and salt and pepper on place them on a baking sheet skin side up.

2- Roast the poblano and serrano peppers, onion, garlic, at 350 degree for 10-15 minutes until the skin is charred and bubbly. Once it's done roasting, let it cool down and peel off burnt skin from the peppers.

3 - Put all the roasted ingredients in a blender with the cilantro and the cream and blend it together.

4 - In a saucepan on medium to high heat, add 2 tablespoon of butter, all purpose flour and stir until the flour and butter are mixed well. Add 1 cup of vegetable stock and then stir in the roasted pepper mixture. Then add the remaining cup of vegetable stock.

5 - Add in about 1/2 cup of 2% milk or whole milk, cream, or half and half and let it simmer.

6 - Add cheddar cheese, salt, Thai chili and garlic paste (depending on heat/spice tolerance)

7 - Simmer for 10 minutes on medium to low heat and remove from heat.

8 - Add vegetable stock or milk if it's too thick or till desired consistency.

Note: you want this sauce to be a creamy green/yellow color sauce.

Veggie Mix

Ingredients:

- 1/2 tbsp of EVOO

- 1/2 cup of diced zucchini

- 1/4 cup of diced onions

- 1/2 cup of diced red and green bell peppers

- 1/2 cup of frozen corn

- 1/2 cup of diced green onion/scallions

- 1 tbsp of Mexican or any spicy (ghost pepper or habanero) seasoning

- 1/4 cup of minced cilantro

Directions

1 - Heat EVOO at medium to high heat and throw in the onions and diced bell peppers and add a pinch of salt and cook for a 2-3 minutes while stirring a few times, then throw in zucchini and cook for a couple of more minutes and then add the frozen corn and let that cook for 2-3 minutes.

2 - Add seasoning to the mix and stir it to mix it all together and then remove from heat.

3 - Let the mixture cool down for a bit and then add the green onions/scallions and minced cilantro.

Enchilada Assembly

Ingredients:

- 1/4 cup of Serrano peppers (thin round slices)

- 8 oz packet of shredded gruyere cheese or any Mexican blend cheese

- 1/2 cup of minced cilantro

- 1 can of black beans

- 1 packet of uncooked corn tortillas by Tortilla Land (usefully found in the refrigerated section in the grocery store)

- Veggie mix & poblano sauce

Directions

1 - Preheat oven at 350 degrees. While the oven preheats you can prepare the enchilada dishes per directions below.

2 - Heat the uncooked tortilla in a pan according to directions on the packet

2 - Spread a little bit of the poblano sauce in the baking dish (I use individual pie pans as dishes) feel free to use whatever you like.

3 - Place the cooked/heated tortilla on top of the sauce and then spread sauce on top of the tortilla as well.

4 - Sprinkle some of the cheddar or gruyere shredded cheese, then a tbsp full of black beans or more if you like, then add the veggie mixture, a few serrano peppers slices and then sprinkle with more cheese and top.

5 - Fold the enchilada and turn it upside down in the dish. Then make another one just like it in the same dish.

6 - Top the enchiladas with more sauce, veggie mix, serrano peppers, cheese and cilantro

7 - Bake at 350 degrees in the oven for 7-10 minutes or until the sauce is bubbling.

8 - Remove from oven and sprinkle more fresh cilantro on top. Enjoy!