Roasted Poblano Enchiladas

I saw these "New Enchilada Tortillas" in my supermarket and HAD to have them. Then of course, I HAD to make enchiladas. I'm a marketers dream.


Roasted Poblano Enchiladas
Serves 4 - 6

For the Enchilada Sauce:
2 tablespoons olive oil
2 tablespoons flour
2 tablespoons tomato paste
1 tablespoon Ancho powder (or your favourite chilli powder)
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 smoked paprika
400ml tomato passata
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups hot vegetable stock
1 tablespoon chipotle sauce (I use Alana's Pantry Spicy Mexico)

For the Enchilada Filling:
1 brown onion, roughly chopped
2 cloves garlic, roughly chopped
1 tablespoon olive oil
2 ears of fresh corn, kernels removed (1 cup of kernels)
1 x 400g black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ancho powder
1/4 teaspoon salt
1/4 teaspoon pepper
6 poblano chiles
1/4 cup roughly chopped coriander leaves

For the Enchiladas:
20 Enchilada Tortillas (or your favourite tortillas)
1 1/2 cups colby cheese
1 jalapeno, thinly sliced


Make the Enchilada Sauce:
Put the oil in a medium saucepan over low-medium heat and add the flour and cook, whisking, for 2 minutes. Add the tomato paste and cook for 1 minute. Add the chilli powder, cumin, onion powder, garlic powder and paprika and cook for a further minute, stirring constantly. Gradually whisk in the hot vegetable stock. Add the tomato passata and season with salt and pepper. Cook for 5 minutes, stirring regularly until thickened. Set aside.

Make the Enchilada Filling:
Preheat the grill (broiler) to high. Put the poblanos on a baking sheet and grill (broil) them on all sides until they are black and blistered. Transfer them to a bowl, cover them with cling wrap and set aside for 20 minutes. Peel the skin off the chiles (it should slide off), remove the stalks and seeds, roughly chop the flesh and set aside.

Put the onion and garlic in a food processor and blitz until finely chopped. Put the olive oil in a frying pan and place over medium heat. Add the chopped onion and garlic and cook for about 5 minutes, until the onion has softened but not browned. Add the corn kernels and cook for a further 5 minutes, until the corn is tender. Add the black beans, cumin, smoked paprika, ancho powder and salt and pepper . Stir and then add the chopped roasted polanos. Take off the heat, add the chopped coriander leaves and 1/3 cup of the enchilada sauce, stir and set aside.

Assemble the Dish:
Preheat the oven to 180C.

Pour 1/3 cup of the enchilada sauce into the bottom of a large baking dish (large enough of you to fit all the enchiladas snugly in one layer).

Lay a tortilla on a work surface, spoon 2 tablespoons of the filling down the centre, roll it up and lay it in the baking dish. Continue with the rest of the tortillas and filling.

Pour the remaining enchilada sauce over the top of the enchiladas, sprinkle with cheese and sliced jalapeno.

Bake for 30 minutes, or until it is hot and bubbling and the cheese has melted.