Enchiladas Verdes with Stringy Oaxaca Cheese and Fire Roasted Poblano Pepper
 
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A vegetarian version of enchiladas filled with melted cheese and roasted peppers. Paired with a traditional salsa verde this meal will impress the family and/or dinner guests!
Author:
Recipe type: Lunch, main, dinner,
Cuisine: Vegetarian, Mexican
Serves: 10-12 enchiladas
Ingredients
Ingredients for The Filling:
  • 1.5 lb. or 700 grams of fresh Poblano peppers
  • 7 oz or 200 grams of Oaxaca cheese (use more if desired)*, pulled apart into even-sized pieces
  • small piece of white onion, roughly chopped
  • one clove of garlic
  • large pinch of sea salt
  • one Tablespoon of oil
Ingredients for The Salsa Verde:
  • 1.1 lb. or 500 gms tomatillos
  • 3 serranos, stem removed and seeded if desired (you can add less for a milder salsa)
  • 3 garlic cloves, peeled
  • 3.5 oz or 100 gm white onion
  • ½ cup or 118 ml of the boiling broth
  • large pinch of fine sea salt, adjust to taste
  • very large handful of fresh cilantro (you can include some of the stem too)
Additional Ingredients:
  • 10 to 12 corn tortillas
  • olive oil
  • vegetable oil for lightly frying
  • sliced white onion for topping, optional
  • Mexican sour cream for topping, optional
Instructions
Roast The Poblanos:
  1. You'll find the easy instructions for roasting the Poblanos here. (You can also char them under the broiler setting in your oven, if you don't have a gas stove.) Once you’ve charred the Poblanos, place on a plate and cover with plastic wrap and allow to sit for 10 minutes or until you can handle them without burning your fingers.
  2. Once you've cleaned the peppers according to the instructions, then slice then into strips. Next sauté the Poblano strips with a little oil, the onion, garlic and salt. Lastly add the pulled apart Oaxaca cheese and mix into the pan. Cook just until the cheese begins to melt, turn off the heat, cover and set aside.
Make The Salsa:
  1. Place all of the ingredients from the salsa list -- except the salt -- in a pot with enough water to cover them. Allow to simmer until the vegetables are soft. Once the vegetables are soft, gently scoop out them out and into a blender, and add the sea salt into a blender container. Next add a ladle full of the boiling liquid or broth and carefully blend until everything is completely broken down. In total I add about ½ cup of the boiling broth to make this salsa, you need enough liquid just to achieve a smooth constancy. Lastly add the fresh cilantro and blend until well incorporated. Taste the salsa and if needed add more salt.
  2. In the same pot that you've boiled the salsa ingredients (discard any remaining liquid) heat about one tablespoon of oil, once hot add the salsa from the blender -- be careful the heat may cause it to splash up! Simmer the salsa on low heat and uncovered for about 5 minutes.
Assembling the Enchiladas:
  1. By now your pepper and cheese stuffing may have cooled down so if needed reheat just until warm before proceeding.
  2. In a frying pan heat about ¼ cup of vegetable oil. You'll know it's hot enough when you put a wooden spoon into the oil and bubbles from around the spoon. Now line a dish with paper towels and get a pair of tongs ready to use. Additionally have the serving dish ready to place the enchiladas on once ready. Next wrap your tortillas in a clean kitchen cloth or a paper towel and microwave them just for a second or two -- all you need is for them to warm up slightly and become bendable and not break when doing so.
  3. Carefully place one tortilla at a time into the hot oil. "Fry" it just for a minute or two, once it begins to bubble around then it's ready. Carefully remove from the hot oil then lay on the paper towel lined plate to remove excess oil. Then dip into the salsa to evenly coat the tortilla, place on the serving dish and scoop a heaving Tablespoon or so of the filling into the centre of the tortilla. Gently fold into a half moon shape.
  4. Repeat step 3 until you've used up all of the filling, tortillas and salsa. Top with slivers of white onion and cilantro leaves if desired. Some people also like to drizzle some sour cream over the enchiladas, it's your choice. If there is extra salsa leftover then drizzle it over the enchiladas. Enjoy!
Notes
- It is important not to skip the lightly frying of the tortilla, the reason is because this step helps the sauce stick to the tortilla better as well as prevents the tortilla from getting too soggy too quickly.


- Do allow yourself plenty of time to prepare this meal. Once you get the hang of enchiladas you'll be able to make them much faster.
Recipe by Mexican Made Meatless™ at https://mexicanmademeatless.com/enchiladas-verdes-with-stringy-oaxaca-cheese-and-fire-roasted-poblano-pepper/