Cook Time
40 minutes
Serves
4
Enchiladas Poblanas
Dora @dorastableIngredients
Filling:
- 1 tablespoon avocado oil
- 1 lb. cremini mushrooms, sliced
- 1/3 cup vegetable broth
- 3 garlic cloves, minced
- 8 oz. spinach or other leafy green, roughly chopped
Poblano Cream Sauce:
- ¾ cup blanched slivered almonds, soaked overnight
- ¼ cup unsweetened almond milk
- 1 garlic clove
- ½ cup cilantro
- 1 tablespoon fresh lemon juice
- 3/4 cup water
- 4 Poblano peppers roasted, peeled, seeded
Serving:
- 1 tablespoon avocado oil
- 12 Mi Rancho Organic Corn Tortillas
- 1 cup almond cream or vegan sour cream
- ½ red onion, thinly sliced
- 1 avocado, thinly sliced
Instructions
To make the filling, heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until golden brown, about 6-7 minutes. Reduce heat to low and add vegetable broth. Add garlic and cook for 1-2 minutes. Add in the leafy greens and cook for 4-5 minutes or until the greens have completely cooked down. Stir in the chickpeas and cook for 1-2 minutes to heat them through. Season to taste with salt and pepper.
To make the sauce, drain the almonds and place them in the blender with the almond milk, garlic clove, cilantro, lemon juice, water, and roasted poblano pepper. Blend until complete smooth and season with salt and pepper to taste.
To assemble the enchiladas, heat oil in a large skillet to medium heat, heat tortillas 30-40 seconds on each side, just enough to get the soft and pliable. To assemble place 2 tablespoons of the filling on each tortillas and roll. Heat up sauce, pour a layer of sauce on each plate, place 3 enchiladas on top, then pour enough sauce to cover the enchiladas. Top with a drizzle of almond crema, red onion, and avocado slices.