Vegetable Enchiladas with Creamy Poblano Sauce

img_9059_outThis recipe is from the Gourmet Today cookbook, page 314. It is wonderful. My vegetarian teen loved it.

 

 

 

 

 

 

 

 

 

Vegetable Echiladas with Creamy Poblano Sauce

For the sauce
3 poblano chiles, roasted and peeled
1/2 cup chopped white onion
1 garlic clove
1 tsp salt
1 1/4 cups water
2 tbsp vegetable oil
1 cup Mexican crema or creme fraiche

For filling
3 tbsp
vegetable oil
1 cup chopped white onion
2 garlic cloves, chopped
1 tsp salt
2 cups corn kernels (from 2-3 ears) or 1 10-oz package frozen corn
1 lb zucchini (3 medium) cut into 1/3 inch dice
1 14-15 oz can whole tomatoes
in juice, drained, juice reserved, and chopped
1/4 cup chopped fresh cilantro
2 tsp chopped jalapeno chile, including seeds, or to taste

For enchiladas
3 tbsp vegetable oil
12 6-7 inch corn tortillas
1/4 lb Monterey Jack cheese, grated (about 1 cup)
2 tbsp Mexican
crema or creme fraiche
2 tbsp water

Make the sauce:
Open the chiles and spread flat; discard seeds and stems and cut out ribs. Coarsely chop chiles. Combine chiles, onion, garlic, salt, and water in a blender and puree until smooth. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. Carefully add sauce and cook, stirring frequently, until slightly thickened, about 8 minutes. Stir in crema and remove from heat.

Make the filling:
Heat the oil in a 12-inch heavy skillet over  moderate heat until hot but not smoking. Add onion, garlic, and salt and cook, stirring, until onion is softened, about 5 minutes. Stir in corn and zucchini and cook, covered, stirring occasionally, until vegetables are tender, about 8 minutes. Add tomatoes with juice, cilantro, and jalapeno and cook, uncovered, over moderately high heat, stirring occasionally, until most of the liquid has evaporated, about 10 minutes. Transfer filling to a large bowl to cool.

Make the enchiladas:
Put a rack in upper third of oven and preheat the oven to 450 F. Lightly oil a 13-by-9 inch baking pan. Line a baking sheet with paper towels. Reheat the sauce if necessary and transfer to a shallow bowl or pie plate. Add oil to cleaned 10-inch skillet and heat over moderate heat until hot but not smoking. Add 1 tortilla and cook, turning once with tongs, until softened, 4-6 seconds. Transfer to paper towel lined baking sheet and blot each side. Repeat procedure with remaining tortillas, stacking them once blotted. Dip 1 tortilla in warm sauce, turning it with your fingers to coat both sides, and transfer to baking dish. Spoon about 1/3 cup filling down middle of tortilla and roll up to enclose filling. Push enchilada to one long side of baking dish; you will be forming 2 rows of 6 enchiladas each. Pour remaining sauce over enchiladas and sprinkle with cheese. Stir together crema and water and drizzle over top. Bake, uncovered, until hot and bubbling, about 15 minutes. Cool for 10 minutes before serving.

 

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