Poblano Corn Enchiladas: A Delicious & Easy Recipe

Strawberry Spinach Salad with Almonds: Prepare to be amazed by this vibrant and refreshing salad that’s bursting with flavor and nutrients! Imagine the sweet tang of ripe strawberries perfectly complementing the earthy notes of fresh spinach, all brought together by the satisfying crunch of toasted almonds. This isn’t just a salad; it’s a symphony of textures and tastes that will awaken your senses.

While the exact origins of combining these ingredients are difficult to pinpoint, the concept of fruit and vegetable salads has been around for centuries. The beauty of a strawberry spinach salad with almonds lies in its simplicity and adaptability. It’s a modern twist on a classic combination, embracing the health benefits of fresh produce and the delightful contrast of sweet and savory.

People adore this dish for so many reasons! The sweetness of the strawberries makes it incredibly appealing, even to those who might not typically enjoy salads. The spinach provides a healthy dose of vitamins and minerals, while the almonds add a satisfying crunch and healthy fats. Plus, it’s incredibly quick and easy to prepare, making it perfect for a light lunch, a side dish at a barbecue, or even a simple weeknight dinner. Get ready to experience a salad that’s both delicious and good for you!

this Recipe

Ingredients:

• For the Poblano Cream Sauce:
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 poblano peppers, roasted, peeled, seeded, and chopped
• 2 cups vegetable broth
• 1 cup heavy cream
• 1/2 cup grated Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• Salt and freshly ground black pepper to taste
• For the Corn Filling:
• 1 tablespoon olive oil
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped yellow bell pepper
• 1/2 cup chopped red onion
• 1 jalapeno, seeded and minced (optional)
• 2 cups frozen corn kernels, thawed
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and freshly ground black pepper to taste
• For the Enchiladas:
• 12 corn tortillas
• 2 cups shredded Monterey Jack cheese, for topping
• Optional garnishes: chopped fresh cilantro, sour cream, avocado slices

Preparing the Poblano Cream Sauce

Okay, let’s start with the heart of these enchiladas – the creamy, dreamy poblano sauce! This is where the magic happens, and trust me, it’s easier than you think.

1. Sauté the Aromatics: In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Don’t rush this step; letting the onions soften properly builds a great flavor base. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
2. Incorporate the Poblanos: Add the chopped roasted poblano peppers to the saucepan. Stir them in with the onions and garlic, allowing them to warm through and release their smoky flavor. Cook for about 2-3 minutes.
3. Simmer in Broth: Pour in the vegetable broth. Bring the mixture to a simmer, then reduce the heat to low and let it simmer for about 10-15 minutes. This allows the flavors to meld together beautifully.
4. Blend for Smoothness: Carefully transfer the mixture to a blender (or use an immersion blender directly in the saucepan). Blend until completely smooth and creamy. Be cautious when blending hot liquids; start on low speed and vent the blender lid to prevent pressure buildup.
5. Add Cream and Cheese: Pour the blended sauce back into the saucepan. Stir in the heavy cream and Monterey Jack cheese. Heat over low heat, stirring constantly, until the cheese is melted and the sauce is smooth and creamy.
6. Season and Finish: Stir in the chopped cilantro. Season with salt and freshly ground black pepper to taste. Remember, you can always add more seasoning, but you can’t take it away! Taste and adjust as needed. Keep the sauce warm over very low heat while you prepare the filling.

Making the Corn Filling

Now, let’s move on to the filling. This corn and black bean mixture is packed with flavor and texture, and it perfectly complements the poblano cream sauce.

1. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped red bell pepper, yellow bell pepper, and red onion. Cook until softened, about 5-7 minutes. If you’re using jalapeno, add it now and cook for another minute.
2. Add Corn and Black Beans: Add the thawed corn kernels and rinsed black beans to the skillet. Stir to combine.
3. Season the Filling: Add the chili powder, cumin, salt, and pepper. Stir well to ensure the spices are evenly distributed. Cook for another 3-5 minutes, allowing the flavors to meld together.
4. Incorporate Cheese and Cilantro: Remove the skillet from the heat. Stir in the crumbled cotija cheese and chopped cilantro. Taste and adjust the seasoning as needed.

Assembling and Baking the Enchiladas

Alright, we’re in the home stretch! Now it’s time to assemble those enchiladas and get them baking. This is where all your hard work comes together.

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Warm the Tortillas: This is a crucial step! Warming the tortillas makes them more pliable and prevents them from cracking when you roll them. You can warm them in a dry skillet over medium heat for a few seconds per side, or wrap them in a damp paper towel and microwave them for about 30-60 seconds.
3. Assemble the Enchiladas: Spread a thin layer of the poblano cream sauce in the bottom of a 9×13 inch baking dish. This will prevent the enchiladas from sticking and add extra flavor. Take one tortilla and spoon about 1/4 cup of the corn filling down the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
4. Smother in Sauce and Cheese: Pour the remaining poblano cream sauce evenly over the enchiladas, making sure they are well coated. Sprinkle the shredded Monterey Jack cheese generously over the top.
5. Bake to Perfection: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
6. Rest and Garnish: Let the enchiladas rest for a few minutes before serving. This allows them to set up a bit and makes them easier to serve. Garnish with chopped fresh cilantro, sour cream, and avocado slices, if desired.

Tips for Success

• Roasting the Poblanos: Roasting the poblano peppers is essential for that smoky flavor. You can roast them over an open flame on a gas stovetop, under the broiler in your oven, or on a grill. Make sure to blacken the skin on all sides, then place them in a bowl and cover with plastic wrap for about 10 minutes. This will steam them and make it easier to peel off the skin.
• Spice Level: The jalapeno in the filling adds a touch of heat. If you prefer a milder flavor, omit the jalapeno or use a smaller amount.
• Cheese Variations: Feel free to experiment with different types of cheese. Asadero, Oaxaca, or even a blend of cheddar and Monterey Jack would work well.
• Make-Ahead Option: You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time.
• Freezing Instructions: These enchiladas freeze well. Assemble them as directed, but don’t bake them. Wrap them tightly in plastic wrap and then in foil. Freeze for up to 3 months. When ready to bake, thaw them overnight in the refrigerator and then bake as directed, adding about 10-15 minutes to the baking time.

Serving Suggestions

These Poblano Corn Enchiladas are delicious on their own, but they also pair well with a variety of side dishes. Consider serving them with:

• Mexican rice
• Refried beans
• A simple green salad
• Guacamole and tortilla chips

Nutritional Information (Approximate, per serving)

Please note that the following nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.

• Calories: 450-550
• Fat: 25-35g
• Saturated Fat: 15-20g
• Cholesterol: 75-100mg
• Sodium: 600-800mg
• Carbohydrates: 40-50g
• Fiber: 5-7g
• Sugar: 5-7g
• Protein: 15-20g

Enjoy your delicious Poblano Corn Enchiladas! I hope you love them as much as I do!

Conclusion:

And there you have it! These Poblano Corn Enchiladas are so much more than just a meal; they’re an experience. From the smoky char of the poblanos to the sweet burst of corn and the creamy, cheesy filling, every bite is a symphony of flavors and textures. I truly believe this recipe is a must-try because it elevates the humble enchilada to something truly special. It’s a dish that’s both comforting and exciting, familiar yet refreshingly different.

Why are these enchiladas a must-try? Because they’re incredibly delicious, surprisingly easy to make, and guaranteed to impress. They’re perfect for a weeknight dinner, a weekend gathering, or even a special occasion. Plus, they’re vegetarian-friendly, making them a great option for a diverse group of eaters.

But the best part? The versatility! While I’ve shared my favorite way to prepare these Poblano Corn Enchiladas, feel free to get creative and make them your own.

Serving Suggestions and Variations:

* Spice it up! If you like a little more heat, add a pinch of cayenne pepper to the filling or use a spicier cheese blend. You could even incorporate some finely diced jalapeños into the corn mixture.
* Add some protein: For a heartier meal, consider adding shredded chicken, black beans, or crumbled chorizo to the filling. Just be sure to adjust the cooking time accordingly.
* Go vegan: Easily make this recipe vegan by using vegan cheese and a plant-based sour cream alternative. There are so many great options available these days!
* Serving sides: These enchiladas pair perfectly with a side of Mexican rice, refried beans, a fresh salad, or even just a dollop of guacamole and sour cream.
* Make ahead: You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. This is a great time-saver for busy weeknights.
* Sauce it up differently: While the creamy sauce is divine, feel free to experiment with other sauces. A traditional red enchilada sauce or even a tomatillo salsa would be delicious alternatives.
* Garnish galore: Don’t forget the garnishes! Fresh cilantro, chopped onions, crumbled cotija cheese, and a squeeze of lime juice are all fantastic additions.

I’m so excited for you to try this recipe and experience the magic of these Poblano Corn Enchiladas for yourself. I poured my heart into creating this recipe, and I truly believe you’ll love it as much as I do.

So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to create something amazing. And when you do, please, please, please share your experience with me! I’d love to hear what you think, what variations you tried, and how much your family and friends enjoyed them. Tag me in your photos on social media, leave a comment below, or send me an email. I can’t wait to see your culinary creations! Happy cooking! I’m confident that you will find this recipe for Poblano Corn Enchiladas to be a new family favorite.