Vegetarian enchiladas with Poblano peppers and Mexican cheese
Prep Time35 mins
Cook Time20 mins
Total Time55 mins
Servings: 14 enchiladas
- 20 corn tortillas
- 4 large poblano peppers finely chopped
- 1 cup onion finely chopped
- 2 tablespoon olive oil
- 1 28 oz. can Red or Green Enchilada Sauce
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 1 tablespoon ground clove
- 10 oz. Queso fresco , Mexican melting cheese
- 10 oz. Quesadilla Cheese , Mexican melting cheese
- ½ teaspoon salt
- 1 bunch cilantro , chopped (for garnish)
Preheat oven to 350º
Chop onions and Poblano peppers into small pieces; set aside
Shred cheese; set aside
In a large skillet, add oil, Poblano peppers and onions; saute 3 minutes
Add ground cumin, chile powder, clove and salt; combine well; turn heat to low
Lightly oil 9 x 13 baking dish
Place corn tortillas in a damp dish towel or plastic bag and heat in microwave 10 minutes on high
Put approximately 1 tablespoon of Poblano/onion mixture; add 1 tablespoon of each cheese
Roll tortilla and place seam side down in baking dish; repeat with remaining filling and tortillas
Drizzle enchilada sauce over enchiladas and top with remaining cheese
Bake 15 minutes or until cheese melts (Note: if you want soft enchiladas, cover baking dish with foil; if you want a semi-crispy enchilada, bake uncovered
Remove from oven; garnish with cilantro (Allow enchiladas to rest for 5 minutes before serving; they look better!)
You might want to add additional ingredients like mushrooms, black olives, shredded carrots or eggplant. If you add mushrooms or eggplant, saute them lightly with the onions and peppers.
Vegetarian Poblano Cheese Enchiladas
Mexican food doesn't have to be heavy and these Gluten-free, Vegetarian Poblano Cheese Enchiladas are just the ticket to get your Mexican-food-fix without beef, chicken or pork! Serve with Authentic Mexican Rice and Black Beans and you've got a complete protein any vegetarian would appreciate!
Enchiladas aren't hard to make, just a bit time consuming, but these cheese enchiladas are worth the prep! Mild Poblano peppers, onions and Mexican cheese nestled in a corn tortilla and topped with a savory enchilada sauce!
What's the Difference Between an Enchilada and a Burrito?
Enchilada recipes use corn tortillas made from Masa flour- a corn flour that is gluten-free. Burritos, on the other hand, use flour tortillas which are made from wheat flour, therefore not gluten-free.
Note: Tortilla manufacturers now offer a variety of flour tortillas; low carb, gluten-free and organic. Mission Foods Brand offers a wide variety of options.
Can I Substitute Flour for Corn?
You can use flour tortillas instead of corn for this cheese enchilada recipe. Since flour tortillas are more pliable, it is not necessary to warm them before placing the filling.
How to Soften Corn Tortillas
Since corn tortillas are not as soft as flour, you'll want to warm them prior to adding the filling. The easiest way to soften corn tortillas is to place them in a plastic bag and microwave them for 10-15 seconds on high. Keep them in the bag until you're ready to add the Poblano Cheese filling.
What Should I Serve with Mexican Food?
Vegetarian Poblano Cheese Enchiladas are perfect for a big gathering! Serve with Guacamole, Mexican Shrimp Cocktail or Refried Beans!
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