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!
Potato and Roasted Poblano Enchiladas
Corn tortillas are filled with a simple potato mash and roasted poblano peppers. The tortillas are topped with salsa verde and cashew crema. Garnish with your favorite toppings. I love to add lots of cilantro and a big squeeze of lime juice.
For the Salsa:
- 1 Pound Tomatillos, husks removed and cleaned
- 1 Jalapeno
- ¼ White Onion
- 1 Garlic Clove
- ½ Cup Cilantro
- 1 teaspoon Salt
- 1 teaspoon Oil
For the potato filling:
- 1 ½ lbs Thin Skinned Potatoes, peeled and diced to ½ inch cubes
- 2 Tablespoons Olive Oil
- 1 Small White Onion, diced
- 3 Garlic Cloves, minced
- 1 teaspoon Mexican Oregano
- 1 teaspoon Cumin
- ¾-1 Cup Vegetable Broth
- Salt to taste
- 3 Poblano Peppers, roasted, peeled and sliced into thin strips
- 12 Corn Tortillas
For the Cashew Crema:
- ½ Cup Cashews, soaked for 2-4 hours
- ¼-1/2 Cup Water
- 1 Garlic Clove
- 1 teaspoon Lemon Juice
- 1 teaspoon Cornstarch
- Pinch of Salt
For the salsa:
- 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 ¼ of the tomatillo cooking liquid. Blend until smooth.
- 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.
- Rinse out the blender jar.
For the filling:
- 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.
- Preheat the oven to 350 F.
- 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:
- Drain the cashews and add to a high speed blender. Add ¼ 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:
- Heat the corn tortillas either on a comal, or dry skillet until warm.
- In a 9 by 13 baking dish, pour just enough of the salsa verde to coat the bottom the the dish.
- 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.
- Cover the top of the enchiladas with the salsa verde, making sure that all parts of the tortilla are covered.
- Pour the cashew crema over top of the enchiladas.
- Bake in the oven for 20-25 minutes, until the cashew crema has set.
- 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.
I'm confused as to why the potatoes are cooked in water and then cooked again in broth. What is the purpose of the second cook if the potatoes are ready to be mashed after the first cook?
Boiling the potatoes in water first ensures that the potato will be throughly cooked.