Enchiladas with Poblano Cream Sauce

We've made these enchiladas before and love them, but the addition of this sweet and spicy cream sauce really bumps the flavor into the incredible zone.   In addition, the recipe is extremely versatile as you can use whatever vegetables you have on hand and not worry if you are missing one or two because it's doubtful you'd miss them. 

 

 

 

Ingredients:

 

Corn tortillas, 1 small package  



1 large onion, diced
4 cloves garlic, minced
1 large bell pepper, chopped
Mushrooms, 8-16 oz, chopped
16 ounces spinach or other greens, chopped
2 large tomatoes, chopped, seeds and juice removed

Other vegetables, shredded or diced, as many as you'd like.  We used 2 medium zucchini and 1 eggplant.

Cashews, 1 cup nuts made into cashew butter
Unsweetened almond milk (or other plant milk), about 1/2 cup
1 large poblano pepper
Lemon, about a teaspoon of juice
Seasonings, pepper, garlic powder, cayenne, onion powder, etc. 

Directions:

Roast the poblano pepper on a baking sheet.  Broil 10 minutes on each side or until blackened. 

Chop all vegetables.  Saute the onions, garlic, bell pepper until the onions just start to soften, then remove about 1/4 cup of the cooked mixture and set aside for the sauce.   Add the mushrooms, greens, tomatoes, and other vegetables to the pan, and saute 2-3 more minutes, season the mixture, then remove from heat. 

 

 

Prepare a baking pan by rubbing it with olive oil using a paper towel or oil mister.  Layer corn tortillas along the bottom then fill with cooked vegetable mixture.  Put a few more tortilla strips along the top as another layer, then bake on 350 for about 15 minutes. 

While it's baking, assemble the sauce.   Add the cashew butter, milk, lemon juice, cooked onion mixture, seasonings, and the scrapings from the roasted pepper (no seeds, no skin) into a food processor or blender and mix until smooth.   We used black pepper, garlic powder, paprika, and a dash of cayenne.

Remove the dish from the oven, top with sauce, and serve.  It tastes great reheated, if necessary.

I have some ideas on how to bulk this dish up a bit by adding more vegetables, perhaps even roasted vegetables, as well as black beans.   For now, we serve with black bean soup and salsa.