POBLANO ENCHILADAS
So my niece Neha had invited us over and she made delicious poblano enchiladas. I had to ask her for the recipe as it was just oh sooooooooo good. So here’s the recipe. Cant thank you enough Neha Kotecha.
Filling
1 onion thinly sliced
1 red bell pepper sliced
1 green bell pepper sliced
1 jalapeno chopped
2 teaspoons garlic paste
1/2 teaspoon salt
1 can black beans
1 cup corn kernel’s frozen and thawed (optional)
3 tablespoons taco seasoning hot and spicy
1 teaspoon chili flakes
2 cups spinach chopped
1/2 cup spring onions sliced ( for garnishing)
2 tablespoons oil
2 cups Mexican cheese
SAUCE
4 poblano peppers( roasted and chopped)
1 cup sour cream
3 tablespoons white flour
3 tablespoons butter
1 tablespoon garlic paste
1/4 cup vegetable broth
1/2 teaspoon salt
1/2 teaspoon black pepper powder
Melt the butter in a pan add garlic paste sauté for about 30 seconds add white flour and mix continuously until is golden in color. Add vegetable broth and whisk until the sauce is thick. Turn the heat off and add sour cream, salt and black pepper mix all together and let cool. Once cooled place in the blender add chopped poblano peppers and blend until smooth and creamy. Transfer in a bowl, set aside.
FILLING
In a large skillet heat the oil. Once heated add onions and sauté until they are translucent. Add chopped jalapeno and garlic mix well. Add bell peppers, sauté. Add beans, corn and spinach mix , add salt, chili flex, taco seasoning. Mix again cover the lid and cook for about 2 minutes on low heat. Turn the heat off and set aside.
Place tortillas on a surface, spoon prepared filling, add handful of cheese and wrap tightly. Place seam side down in a baking dish, pour poblano sauce over the top and sprinkle with remaining cheese. Bake for about 10 minutes over a preheated oven on 350 degrees until heated through. Remove from the oven, garnish with spring onions and Serve hot.
jikoni 