Vegetable Enchiladas with Creamy Poblano Sauce

October 19, 2012

With the large amount of veggies we get from the CSA each week, I’ve been cooking a lot of vegetarian food lately. Last year I kept eying this recipe in Gourmet Today but never had the opportunity or inclination to make it since there are quite a few steps. However, I had more time this summer and actually made it twice because we’ve gotten so many poblanos! The first time the recipe seemed a bit involved, but the second time it moved along a lot faster. I like to roast all the poblanos and red peppers that we get in our weekly bag, then freeze them between sheets of waxed paper. They keep well this way and I can use them in various recipes all winter long!

I loved the way these enchiladas turned out! I don’t care much for the heavy cheesy or red sauces that are typically used in meat or cheese enchiladas, so this sauce made with poblanos was a nice change. The sauce does have a fair amount of sour cream in it, but the filling is all sauteed veggies, which balances out the sauce and cheese on top. If you’re tired of the same old chicken or beef enchiladas, definitely give these a try; you won’t miss the meat at all!

Vegetable enchiladas with creamy poblano sauce

The filling and sauce can be made up to 1 day ahead; refrigerate separately. Bring the filling to room temperature and reheat the sauce to warm before proceeding.

Serves 4 to 6



  • 3  poblano chiles, roasted
  • 1/2  cup chopped white onion
  • 1  large garlic clove
  • 1  teaspoon salt
  • 1¼  cups water
  • 2  tablespoons vegetable oil
  • 1  cup Mexican crema, creme fraiche, or sour cream


  • 3  tablespoons vegetable oil
  • 1  cup chopped white onion
  • 2  large garlic cloves, chopped
  • 1  teaspoon salt
  • 2  cups corn kernels or 1 (10-ounce) package frozen corn
  • 1  pound zucchini, cut into 1/3-inch dice
  • 1  (14- to 15-ounce) can diced tomatoes
  • 1/4  cup chopped fresh cilantro
  • 2  teaspoons chopped jalapeno chile


  • 3  tablespoons vegetable oil
  • 12  (6- to 7-inch) corn tortillas
  • 1/4  pound Monterey jack cheese, coarsely grated (about 1 cup)
  • 2  tablespoons Mexican crema, creme fraiche, or sour cream
  • 2  tablespoons water


  1. Make the sauce: Open chiles and spread flat; discard stems and seeds and cut out ribs. Coarsely chop chiles. Combine chiles, onion, garlic, salt, and water in blender and puree until smooth. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. Carefully add sauce (it will spatter) and cook, stirring frequently, until slightly thickened, about 8 minutes. Stir in crema and remove from heat.
  2. Make the filling: Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Add onion, garlic, and salt and cook, stirring, until onion is softened, about 5 minutes. Stir in corn and zucchini and cook, covered, stirring occasionally, until all vegetables are tender, about 8 minutes. Add tomatoes with juice, cilantro, and jalapeno and cook, uncovered, over moderately high heat, stirring occasionally, until most of liquid has evaporated, about 10 minutes. Set aside to cool.
  3. Make the enchiladas: Put a rack in the upper third of oven and preheat to 450 degrees F. Lightly grease a 13-by-9-inch baking pan. Line a large plate or baking sheet with paper towels.
  4. Add oil to an 8-inch heavy skillet and heat over moderate heat until hot but not smoking. Add 1 tortilla and cook, turning once with tongs, until softened, 4 to 6 seconds. Transfer to paper-towel-lined plate and blot each side. Repeat procedure with remaining tortillas, stacking them once blotted.
  5. Dip 1 tortilla in poblano sauce, turning it with your fingers to coat both sides, and transfer to baking dish. Spoon about 1/3 cup filling down middle of tortilla and roll up to enclose filling. Push enchilada to one long side of baking dish; you will be forming 2 rows of 6 enchiladas each. Make more enchiladas in the same manner, arranging them tightly side by side in dish.
  6. Pour remaining sauce over enchiladas and sprinkle with cheese. Stir together crema and water with a fork in a small cup and drizzle over top.
  7. Bake enchiladas, uncovered, until hot and bubbling, about 15 minutes. If desired, brown under broiler 2 to 3 inches from heat, about 3 minutes. Transfer to a rack to cool for 10 minutes before serving.

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