These Potato and Roasted Poblano Enchiladas are inspired by classic Mexican papas con rajas.
Enchiladas are one of my favorite comforts foods. This enchilada recipe that I am sharing today is my go-to recipe for when an enchilada craving hits, which happens more often that I like to admit.
These enchiladas are inspired by Mexican papas con rajas and my Mashed Potato Enchilada Recipe, which is one of my most popular recipes on the blog. It is also one of the very first recipes that I published on my blog years ago! I just adore the classic combination of potatoes and poblano peppers and wanted to create an enchilada filling that featured the two.
Corn tortillas are filled with a simple potato mixture and then topped with roasted poblano strips. If you like things a little spicier, go ahead an add two strips. The filled tortillas are then topped with salsa verde and a cashew crema. If I am making this recipe during a busy weeknight, I like to meal prep portions of the recipe on the weekend. You can roast the poblano peppers and make the salsa verde a few days ahead of time.
The enchiladas are baked in the oven just long enough to set the cashew crema and heat the enchiladas.
I like to top the enchiladas with lots of fresh cilantro and a big squeeze of lime. I like to serve my Frozen Strawberry Margaritas alongside these enchiladas. These Potato and Roasted Poblano Enchiladas would make a great addition to your next fiesta!
For the Salsa:
For the potato filling:
For the Cashew Crema:
For the salsa:
For the filling:
Make the cashew crema:
Assemble the enchiladas: