Poblano Enchiladas
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Unrated
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Prep Time
35 mins
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Cook Time
35 mins
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Total Time
1 hr 20 mins
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Servings
8 enchiladas
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Calories
252 kcal
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Course
Main Course
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Cuisine
Mexican
Poblano Enchiladas
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 3 medium poblano peppers (2 if you like a mild heat)
- 2 tsp olive oil
- 3/4 lb ground sirloin
- 1 small onion, finely diced
- 2 ears corn, kernels removed
- 14 oz can black beans, rinsed and drained
- 1 3/4 tsp salt, divided
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 3 large garlic cloves, minced
- 1 cup packed cilantro leaves, plus more for garnish
- 1 cup chicken stock
- 1/2 cup heavy cream
- juice of 1 lime, about 1 tablespoon
- 1 tsp honey
- 12 corn tortillas or 8 taco-sized flour tortillas
- 2 cups shredded Monterrey jack, mozzarella cheese or Queso Chihuahua
Instructions
- Roast the peppers. If you have a gas stove, turn the burner on and keep the peppers over the flame until each side is charred, turning with tongs as you go – you want it almost completely black on all sides. If you don’t have a gas stove, turn your broiler on and roast the pepper on the top rack until they are blackened on all sides, again, checking every few minutes and turning with tongs as you go. Once the peppers are blistered, transfer them to a large plastic baggie or a bowl covered with plastic wrap and let them steam while you start to cook the filling.
- Heat a large skillet to a medium heat. Add two teaspoons of olive oil. Add the sirloin. Use a wooden spoon to break up the meat into very small pieces. When the beef is about halfway cooked, add the onion, 1/2 of the minced garlic, corn, black beans, 1 1/4 teaspoon salt, oregano, cumin, and coriander. Continue to cook the mixture until the beef is cooked all the way through and the onion and garlic are softened. Season to taste with salt and pepper. Set aside.
- When the peppers have steamed for about 5-7 minutes, remove them from the plastic bag or bowl. (I make the sauce while the beef finishes cooking.) Use a paper towel or your hands to remove the charred skin from the pepper. Remove the seeds and stems. It's okay if you don't get all of the skin off. Finely chop one of the roasted peppers and transfer to the beef and corn mixture, leave the others pepper whole for the sauce.
- Add the two whole roasted poblano peppers to a blender. Add cilantro, remaining half of the minced garlic and 3/4 cup chicken stock to the blender. Puree until smooth. Pour the mixture into a small saucepan. Add the remaining 3/4 teaspoon salt, 1/4 cup chicken stock and cream to the saucepan with the pureed peppers. Bring to a boil and reduce to a simmer. Simmer until slightly thickened and reduced, about 6-7 minutes. Remove from the heat and add the lime juice and honey. Stir until combined. Season to taste with salt and pepper. If you like a creamier sauce, add another 1/4 cup of cream.
- While the sauce simmers, assemble the enchiladas. If using corn tortillas or gluten free tortillas, wrap in a paper towel and microwave for 15 seconds so they are pliable. Spray an 8x14 baking dish with non-stick cooking spray.
- If using corn tortillas, place about 1/3 cup of the filling on each tortilla, if using larger flour tortillas, place about a 1/2 cup of filling on each tortilla. Tightly roll the tortilla. Place seam-side down in the baking dish. Repeat with remaining filling and tortillas. It's okay if you have leftover filling, we will use it later.
- Ladle the sauce over the enchiladas. Sprinkle with any remaining filling. Sprinkle cheese on top. Bake in the oven for 20-25 minutes until the cheese is melted. Garnish with freshly chopped cilantro.
Nutrition Information
Show Details
Serving
1enchilada
Calories
252kcal
(13%)
Carbohydrates
18g
(6%)
Protein
14g
(28%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.4g
Cholesterol
47mg
(16%)
Sodium
598mg
(25%)
Potassium
471mg
(13%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
533IU
(11%)
Vitamin C
38mg
(42%)
Calcium
52mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8enchiladas
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 1enchilada | |
| Calories | 252kcal | 13% |
| Carbohydrates | 18g | 6% |
| Protein | 14g | 28% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 47mg | 16% |
| Sodium | 598mg | 25% |
| Potassium | 471mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 533IU | 11% |
| Vitamin C | 38mg | 42% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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