Plaza Enchiladas Recipe
rolled enchiladas filled with roasted corn and poblano peppers, with green chile sauce
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Ingredients
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Filling and Sauce
Method
Preparation and Assembly
- 1
Roast the Poblano Peppers
Preheat the oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast for 20-25 minutes, turning occasionally until the skin is charred and blistered. Remove from the oven, cover with foil, and let steam for about 10 minutes. Peel off the skin, remove the seeds, and chop the peppers.
- 2
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until soft and translucent. Stir in the roasted poblano peppers and corn. Season with salt and pepper. Cook for an additional 5 minutes, then remove from heat.
- 3
Assemble the Enchiladas
Preheat the oven to 375°F (190°C). Take a tortilla and spoon some of the filling into the center. Roll it up tightly and place seam-side down in a greased baking dish. Repeat with remaining tortillas and filling.
- 4
Add Sauce and Cheese
Pour the green chile sauce evenly over the rolled enchiladas. Sprinkle the shredded cheese on top.
- 5
- 6
Serve
Let the enchiladas cool for a few minutes before serving. Enjoy with additional green chile sauce or toppings as desired.
