Poblano Enchiladas With Verde Sour Cream Sauce Recipe
Enjoy some serious Tex-Mex comfort food with a big pan of these roasted poblano enchiladas with a luscious verde sour cream sauce! Crisp corn tortillas are filled with plenty of melted cheese and roasted poblano peppers for the perfect smoky flavor to make one hearty meal everyone will love.
How to Make the Best Poblano Enchiladas With Verde Sour Cream Sauce
These poblano enchiladas with verde sour cream sauce are the ultimate comfort food that brings authentic Tex-Mex flavors right to your dinner table. The combination of roasted poblano peppers with their distinctive smoky flavor and the creamy, tangy verde sauce creates a dish that’s both elegant and satisfying.
The key to this recipe’s success is roasting the poblano peppers until the skin blackens, which allows you to peel away the charred exterior and reveal the tender, slightly sweet pepper inside. This step might seem intimidating, but it’s actually quite simple and makes all the difference in achieving that authentic smoky flavor that defines this dish.
Baked until bubbly and golden, these enchiladas are best served fresh from the oven with all your favorite toppings. Whether you prefer fresh avocado slices, crispy red onion, fragrant cilantro, or tangy salsa, these enchiladas are the perfect canvas for your favorite Tex-Mex accompaniments. Pair with a cold margarita for an unforgettable meal.
Poblano Enchiladas With Verde Sour Cream Sauce
Enjoy some serious Tex-Mex comfort food with a big pan of these roasted poblano enchiladas with a luscious verde sour cream sauce! Crisp corn tortillas are filled with plenty of melted cheese and roasted poblano peppers for the perfect smoky flavor to make one hearty meal everyone will love.
Ingredients
Roasted Poblano Peppers
Verde Sour Cream Sauce
Poblano Enchiladas
Instructions
Roasted Poblano Peppers
- Char the poblano peppers over an open flame or under the broiler until the skin is blackened on all sides.
- Transfer to a plastic bag and let steam for 5-10 minutes.
- Peel away the charred skin and remove seeds.
Verde Sour Cream Sauce
- Heat canola oil in a saucepan over medium heat.
- Add diced roasted poblano pepper and chopped onion, sauté until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in butter and flour to create a roux, cooking for 1-2 minutes.
- Gradually whisk in stock to avoid lumps.
- Simmer until slightly thickened, about 5 minutes.
- Remove from heat and stir in sour cream until smooth.
- Season with smoked paprika, cumin, salt, and pepper to taste.
Poblano Enchiladas
- Preheat oven to 350°F (175°C).
- Lightly fry tortillas in canola oil for a few seconds per side to make them pliable.
- Spread a thin layer of verde sauce on the bottom of a baking dish.
- Fill each tortilla with diced roasted poblano pepper and melted cheese.
- Roll tightly and place seam-side down in the baking dish.
- Pour remaining verde sauce over enchiladas.
- Top with remaining cheese.
- Bake for 25-30 minutes until heated through and cheese is melted.
- Serve with your favorite toppings such as avocado, lime wedges, red onion, cilantro, sour cream, and salsa.
Notes
- White melting cheese can be mozzarella, Oaxaca, or a blend of mild cheeses.