Vegetarian Enchiladas

Delicious, quick and easy… your friends and family will think

you spent hours in the kitchen…
vegetarian enchiladas

I like these vegetarian enchiladas because of their rustic, smoky flavor from the poblano peppers. If you can’t find poblanos, you can use anaheim or green bell peppers. vegetarian enchiladas

Vegetarian Enchiladas

Vegetarian enchiladas are easy to make and delicious! Serve with a salad and black beans and you've got a whole meal in no time!

Servings: 8 people
Author: SmartyPantsKitchen
  • 18 corn tortillas
  • 2 large poblano peppers finely chopped
  • 1 cup onion finely chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon olive oil
  • 1 bunch cilantro chopped
  • 1 cups chicken broth
  • 1 can tomato paste small can
  • 1/4 cup heavy cream
  • 1/4 cup sour cream
  • 1 tablespoon jalapeno juice from jarred jalapenos
  • 10 oz. queso fresco
Tortilla Preparation
  1. Preheat oven to 350º; chop onions and poblano peppers into small pieces

  2. In a flat, wide skillet, add chicken broth and heat to simmer

    vegetarian enchiladas
  3. Dredge each tortilla through the warm broth and place in a lightly oiled baking dish

  4. Place each tortilla in a lightly oiled 9 x 13 baking dish, in a single layer

    vegetarian enchiladas
Filling Preparation
  1. In a skillet, add oil and saute peppers and onions

  2. Season mixture with chili powder, cumin, salt and pepper

  3. Saute until peppers and onions are tender; about 10 minutes

  4. Add a layer of  the poblano mixture to the baking dish, then add cheese on top of the poblano mixture and top with another layer of tortillas (that have been dredged in broth)

    vegetarian enchiladas
  5. Repeat poblano mixture and cheese layers; top with tortillas 

    vegetarian enchiladas
  6. Pour sauce over final layer of tortillas and cheese

    vegetarian enchiladas
  7. Finish off with a drizzle of cheese on top

  8. Cover with foil and bake 20-25 minutes

  9. Garnish with cilantro

Sauce Preparation
  1. On low heat, add tomato paste, 1 cup chicken broth, cream and sour cream
  2. When sauce has combined and warm, add jalapeno juice
  3. Season to taste with salt/pepper or additional chili powder and cumin

  4. Pour sauce over enchilada casserole and garnish with remaining cheese and cilantro
Recipe Notes

You might want to add additional ingredients like mushrooms, black olives, shredded carrots or eggplant. If you add mushrooms  or eggplant, saute them lightly with the onions and peppers.


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