Instructions

For the salsa:

1. Add the cleaned tomatillos and jalapeno to a saucepan. Cover with water and bring to a simmer over medium high heat. Once simmering, lower heat to to medium and cook until the tomatillos start to turn a darker green, about 10 minutes. Using a slotted spoon, transfer the tomatillos and jalapeno to a blender. Add the onion, garlic, cilantro and salt. Add in about 1/4 of the tomatillo cooking liquid. Blend until smooth.
2. In a medium saucepan heat the oil over medium heat. Once the oil is hot, carefully pour in the salsa and cook for 5 minutes. Set aside until ready to assemble the enchiladas.
3. Rinse out the blender jar.

For the filling:

1. Add the diced potatoes to a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium heat. Cook until tender, about 20 mins. Drain and set aside.
2. Preheat the oven to 350 F.
3. In a large deep skillet, heat the oil over medium heat. Add the onion and cook until soft, 4-5 minutes. Add the garlic and cook for 30 seconds. Add the oregano and cumin, stir. Pour in the broth and drained potatoes. Cook until the broth has reduced and the mixture is moist. Mash the potatoes with the back of a fork, just enough to create a chunky texture. Season with salt and pepper.

Make the cashew crema:

1. Drain the cashews and add to a high speed blender. Add 1/4 cup of water, garlic, lemon juice, cornstarch, and a pinch of salt. Blend until smooth, adding any of the additional water if needed. Taste and adjust seasonings if needed. Set aside.

Assemble the enchiladas:

1. Heat the corn tortillas either on a comal, or dry skillet until warm.
2. In a 9 by 13 baking dish, pour just enough of the salsa verde to coat the bottom the the dish.
3. Assemble the enchiladas by taking one corn tortilla and adding a big scoop of the potato filling, about 3 heaping tablespoons or so. Add 1 or 2 roasted poblano strips. Roll the tortilla up and place the seam side down into the prepared dish. Continue until all the filling is used up.
4. Cover the top of the enchiladas with the salsa verde, making sure that all parts of the tortilla are covered.
5. Pour the cashew crema over top of the enchiladas.
6. Bake in the oven for 20-25 minutes, until the cashew crema has set.
7. I like to let the enchiladas set for 10 minutes before serving. It is easier to remove them after they have cooled for a bit. I like to serve these with lots of cilantro and a big squeeze of lime juice.