These delicious poblano and corn enchiladas use the summer’s abundance. Poblano and jalapeno chiles are roasted and combined with tomatillos and spices for a flavorful, rich enchilada sauce to top creamy corn and roasted poblano enchiladas. The result is a decadent, flavorful, vegetarian meal that your family will love!
Once the cocktails and appetizers are done, I like serving the enchiladas with a Spicy Quinoa Salad With Spicy Lime Vinaigrette.
Why Do Meatless Meals?
We’ve all heard about Meatless Mondays, but does eliminating one meal a week really do anything? The answer is YES! Limiting the amount of meat eaten each week may reduce your chance of cancer, heart disease, diabetes, and obesity. By eliminating meat for just one meal a week, you will be exposed to other foods that are better for your overall health. These include vegetables, fruits, grains, lentils, beans, seeds, and nuts, all high in fiber and phytonutrients.
Doing one vegetarian meal a week will save a few dollars on your grocery bill and reduce your carbon footprint on our earth. It’s a good thing all around.
- Poblano chiles and jalapenos
- Tomatillos – if you can’t find tomatillos in your grocery, you can buy them canned. Drain them well before roasting them in the oven.
- Garlic, onions, corn on the cob, limes, cilantro
- Chicken broth
- Cumin, chili powder, Mexican oregano, cayenne pepper, Kosher salt
- Sour cream, cream cheese, heavy cream, Monterey jack cheese, Cojita cheese
- Corn tortillas
What Are Tomatillos?
You’ve probably seen those things that look like a small green tomato wrapped in parchment paper. They are the Mexican fruit called tomatillos. Wrapped in a papery husk, they have a sticky film covering the fruit, which easily rinses off with water.
Tomatillos are slightly more acidic and less sweet than a tomato. Their texture is more dense and less watery as well.
Are Mexican And Regular Oregano The Same?
The short answer is ‘No.’They have completely different flavor profiles. Mexican oregano is grassier and peppery, with notes of anise, citrus, and lime. It’s much more pungent than regular oregano. If you can’t find Mexican oregano, use ¾ teaspoon of marjoram and ¼ teaspoon of coriander for each teaspoon of Mexican oregano.
If you have to use regular oregano, you must increase the amount – it isn’t as strong.I wouldn’t swap Mexican for regular oregano, though. Because of the anise notes that Mexican oregano has, it may leave an unpleasant aftertaste to your dish.
Steps To Make This Recipe
- Roast the poblano chiles, jalapenos, tomatillos, and garlic cloves until charred on all sides.
- Remove skins and seeds from the peppers.
- Place all of the sauce ingredients into a blender. Process until smooth.
- Saute the onion, corn, and garlic together in a large skillet.
- Stir in the cream, cream cheese, salt, and spices.
- Simmer until corn is tender.
- Stir in the lime juice, Cotija cheese, and cilantro.
- Preheat the oven.
- Wrap the tortillas in a damp paper towel and microwave until warm and pliable.
- Spoon some of the sauce into the bottom of a baking dish.
- Fill each corn tortilla with the corn mixture, roll it up, and place them seam-side down into the baking dish.
- Pour the remaining sauce over the enchiladas and bake until the top is bubbly and just beginning to turn golden.
- Sprinkle the Monterey Jack cheese over the top and return to the oven until the cheese has melted.
- Garnish with sliced scallions, sour cream, and cilantro.
- Serve hot.
Recipes To Use Summer’s Corn On The Cob
- Sweet Corn Fritters
- Sweet Corn Pudding
- Green Chile Creamed Corn
- Spicy Southern Corn Casserole
- Mexican Grilled Corn
- Esquites Shrimp Chowder
- Mexican Esquites with spicy lime crema
Try Our Other Enchilada RecipesPrint
These delicious poblano and corn enchiladas use the summer’s abundance for a decadent, flavorful, vegetarian meal that your family will love!
For the enchilada sauce:
- 6 poblano chiles
- 6 large jalapeno chiles
- 10 tomatillos, husked (about ¾ pound)
- ½ medium yellow onion
- 6 large garlic cloves
- ½ cup chicken broth
- 1 teaspoon Kosher salt
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ cup fresh cilantro
- Juice of 1 lime
For the poblano-corn filling:
- 4 tablespoons butter
- 1 medium onion, diced small
- 5 garlic cloves, minced
- 6 cups corn kernels, fresh or frozen
- 1 cup heavy cream
- 6 ounces cream cheese, room temperature
- 1 teaspoon Kosher salt
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano
- ⅛ teaspoon cayenne pepper
- Juice of 1 lime
- ½ cup Cotija cheese, crumbled
- ¼ cup minced fresh cilantro
For the enchiladas:
- 12 corn tortillas
- 2 cups shredded Monterey Jack cheese
- ½ cup finely sliced scallions, white and green parts
- Sour cream for serving
Make the enchilada sauce.
Place the poblanos, jalapenos, tomatillos, onion quarters, and whole garlic cloves onto a foil-lined rimmed baking sheet.
Roast under the broiler until the tops of the chiles are blackened, about 10 minutes.
Turn the vegetables and roast the other side until blackened about 10 minutes.
Remove from the oven and cover with foil or a clean tea towel until cool enough to handle.
Rub off most of the skins after the chiles have steamed and cooled. Don’t worry if it doesn’t all come off. Some of the blackened bits are delicious.
Remove the stems and seeds from the poblanos and jalapenos.
Roughly chop the chiles and divide the pile in half.
Place half of the chiles into a blender. Save the remaining half for the enchilada filling.
Add the tomatillos, garlic, broth, salt, cumin, chili powder, cilantro, and lime juice.
Blend until smooth.
Taste and adjust seasoning if needed. Add additional salt or cayenne pepper to taste.
Make the enchilada filling.
In a large skillet on medium-low heat, saute the onion in the butter until translucent – about 8 minutes.
Add the minced garlic. Stir until well incorporated.
Add the corn and toss well. Cook until the corn is tender – about 10 minutes.
Pour in the heavy cream, add the cream cheese, salt, cumin, Mexican oregano, cayenne, and lime juice.
Cook, often stirring to prevent sticking, until the cream cheese has melted, the mixture has thickened, and is well combined.
Remove from the heat and stir in the Cotija cheese, reserved diced chiles, and ¼ cup of minced cilantro.
Taste and adjust seasonings.
Assemble the enchiladas.
Preheat the oven to 350 degrees.
Spray a large baking dish with cooking spray. Set aside.
Place the tortillas on a microwave-safe plate and cover them with a damp paper towel.
Microwave the tortillas on high power for 20-30 seconds until hot. The paper towel will help to create steam and keep the tortillas moist.
Spread about ¾ cup of the sauce over the bottom of the baking dish.
Place a warm tortilla on a flat surface.
Add a heaping ¼ cup of the filling down the center of the tortilla and then roll it up.
Place in the baking dish, seam side down.
Repeat with the remaining tortillas.
Spread the remaining sauce over the top of the enchiladas.
Cover the pan with foil and bake in the oven for 20-25 minutes until the enchiladas are hot and bubbling.
Remove from the oven and sprinkle the Monterey Jack cheese over the top. Return to the oven and bake until the cheese has melted and is beginning to turn golden around the edges – about 10 minutes.
Serve warm, garnished with sliced scallions and sour cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Mexican
Keywords: poblano and corn enchiladas, vegetarian meals, vegetarian recipes, pobanos, fresh corn recipes, Mexican recipes, Mexican food, homemade enchilada sauce, green enchilada sauce, tomatillos
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