Potato and creamy poblano enchiladas are a delicious option for when you are trying to lower the consumption of meat in your diet.
Hello enchilada lovers!
For those of you who don't eat meat, I created this delicious recipe with a Mexican touch. You can always add more jalapeño if you desire a spicier dish. Topping it with sour cream and queso fresco gives these enchiladas the perfect touch, but you can substitute with any other kind of cheese and the recipe will still taste amazing.
Preheat the oven to 350º F. Have ready a nonstick baking dish.
Cut the potatoes into chunks and boil them in enough water to cover them. Cook until almost tender; approximately 10 minutes. Drain and set aside.
Melt butter over medium heat in a large skillet; add onion, garlic and jalapeños. Cook for 3 minutes. Add broth.
Cook for 5 minutes, add cooked potatoes, salt and pepper, mix well and remove pan from the heat.
For the Creamy Poblano Sauce:
Place a skillet on high heat. Roast Poblanos for 10 minutes, rotating as they roast so all sides blacken.
Toss them in a bowl and cover with a dish towel so they steam for about 10 minutes.
Peel off the waxy skins and the slice in half, seeds, and stems—then chop and transfer to the blender with 1 cup sour cream, water, yellow onion, garlic, lime juice, cilantro and salt. Blend until creamy.
Transfer mx into a deep pot, cook over medium heat for 8 minutes, until sauce turns light green and becomes heavy, stirring occasionally.
Spread ½ cup poblano sauce on the bottom of the baking dish. Lay a tortilla on a flat surface and spread about ¼ cup of potato mixture in a line down the center of the tortilla. Roll and place it seam-side down in the baking dish. Repeat. Pour the remaining enchilada sauce evenly over the rolled, filled tortillas.
Cover the dish and bake for 30 minutes. Serve hot and with desired toppings.