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Vegetable Enchiladas with Roasted Poblano Creamy Sauce

Sauteed vegetables rolled in flour tortillas with a green sauce made of roasted poblano peppers and cream to counter the heat. Kick up the tanginess with pickled onions and carrots and served with roasted cauliflower and a cilantro-lime coleslaw


For the sauce:

  • 2 large poblano chiles

  • 1/2 cup white onion, peeled and roughly chopped

  • 1 cup cilantro, chopped and divided

  • 2 cloves garlic, peeled

  • 1/2 cup heavy cream

  • 1/2 cup sour cream

  • Spices: 1 t salt, 1/2 t chili powder

  • 8-10 8-inch flour tortillas

For the filling:

  • 1 cup chopped small potatoes in small bites

  • 1 zucchini, chopped in small pieces

  • 1 cup frozen or fresh corn kernels

  • 1 white onion, peeled and finely chopped

  • 1/2 red bell pepper, chopped

  • Spices: 1 t salt, 1 t cumin, 1 t oregano, 1/2 t chili powder, 1/2 t onion powder, 1/2 t garlic powder, 1/2 paprika, 1/4 t black pepper

  • 2 cups shredded Monterey jack cheese

  • Garnish: chopped green onions, pickled red onions and carrots


  1. Roast poblanos

  2. Place cooled poblano chiles in food processor with other sauce ingredients and blend until smooth- thin out with vegetable broth or thicken with sour cream as needed

  3. Heat olive oil in a large sauté pan and cook vegetables, starting with onions and potatoes, and add bell peppers and zucchini. Once softened, about 1- minutes, stir in corn for an additional few minutes. Add in spices and mix.

  4. Spread a thin layer of sauce in bottom of casserole dish

  5. Roll enchiladas by putting 1/4 cup of veggie mix in center and place in sauce layered dish, open side down. Roll 8-10 enchiladas depending on how much filling and sauce you have

  6. Spread remaining sauce over completed rolled enchiladas and sprinkle with cheese

  7. Bake at 375 degrees for 20 minutes until bubbling and cheese well melted

  8. Serve with garnishes.


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