Vegetarian Enchiladas Verdes with Poblano Peppers and Oaxaca Cheese
A vegetarian version of enchiladas verdes filled with melted Oaxaca cheese and roasted poblano peppers. This delicious and authentic meal will impress the family and dinner guests!
Servings: 4 people
Calories: 622kcal
Ingredients
Ingredients for The Filling:
- 1.5 lb. fresh Poblano peppers or 4 large peppers
- 1.5 Tablespoon olive oil or vegetable oil
- 1 small white onion quartered and thinly slices
- 3 whole garlic cloves minced
- ¼ teaspoon sea salt adjust to taste
- 7 oz Oaxaca cheese use more if desired*, pulled apart into even-sized pieces
Ingredients for The Salsa Verde:
- 1 lb. tomatillos
- 3 whole serrano chiles stem removed and seeded if desired (you can add less for a milder salsa)
- 3 whole garlic cloves peeled
- 1 extra small white onion peeled and quartered
- water for boiling enough to cover ingredients
- 1 pinch fine sea salt adjust to taste
- 1 handful fresh cilantro, large handful you can include some of the stem too
- ½ cup of the boiling broth or vegetable broth
- 1 Tablespoon oil olive oil or vegetable oil
Additional Ingredients:
- 12 corn tortillas warmed just to make pliable
- ¼ cup vegetable oil for lightly frying
- sliced white onion for topping optional
- Mexican sour cream for topping optional
Instructions
Roast The Poblanos:
- You'll find the easy instructions for roasting them on my previous article. Or you can also char them under the broiler setting in your oven. 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.
- After they've sweated remove the skin then slice then into strips. (While the poblanos are roasting and sweating you can start prepping the salsa to save time.)
Make The Salsa:
- Place all of the ingredients except the salt and cilantro into a pot. Pour in enough water to cover the vegetables. Simmer until everything is soft. Reserve 1/2 cup of the broth, drain the rest and allow to cool slightly. Place in blender then add the salt and cilantro and pour in the 1/2 cup of broth. Blend until smooth. Taste and adjust salt if needed.
- In a large frying pan heat the oil and once hot carefully pour in the blended salsa. Cook for 10 minutes. Cover and keep warm until ready to use.
Make The Filling
- Next heat the oil and sauté the onion until soft. Then add in the poblano strips, and cook 5 minutes before adding the garlic and cooking another 2 minutes. Lastly add the pulled apart Oaxaca cheese and mix into the pan and cook just until it begins to melt. Turn off heat and keep warm.
Assembling the Enchiladas:
- In a frying pan heat about 1/4 cup of vegetable oil. Line a dish with paper towels and warm the corn tortillas in the microwave just for a few seconds. All you want is them to be pliable.
- Carefully place one tortilla at a time into the hot oil. "Fry" it just for a minute on one side then flip for another minute. Carefully remove from the hot oil and lay on paper towel lined plate to drain excess oil. Continue until all the tortillas are fried.
- One by one dip a tortilla into the cooked salsa then place on a serving dish. Scoop a large tablespoon of the filling into the center of each tortilla then fold into half moons. Serve 3 per person. Lastly drizzle with more salsa and serve with any of your desired toppings and sides. 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.
Nutrition
Serving: 4people | Calories: 622kcal | Carbohydrates: 53g | Protein: 18g | Fat: 40g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 641mg | Potassium: 786mg | Fiber: 10g | Sugar: 10g | Vitamin A: 846IU | Vitamin C: 152mg | Calcium: 123mg | Iron: 2mg
