When it comes to Mexican cuisine, there’s something undeniably comforting about a plate of cheesy, saucy enchiladas. This recipe for Roasted Poblano and Sweet Potato Enchiladas adds a delicious twist to the classic dish by incorporating the earthy flavors of roasted poblanos and the sweetness of tender sweet potatoes. These enchiladas are perfect for cozy family dinners or for entertaining guests with a flavorful Mexican-inspired meal. Let’s dive into the recipe and explore how to create this mouthwatering dish in your own kitchen.
Roasted Poblano and Sweet Potato Enchiladas
Ingredients:
– 2 large poblano peppers
– 2 medium sweet potatoes, peeled and diced
– 1 small red onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 10 small corn tortillas
– 2 cups shredded Mexican cheese blend
– 1 can (14 oz) red enchilada sauce
– Fresh cilantro, for garnish
– Sliced jalapeños, for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast in the oven for 20-25 minutes, or until the skin is charred and blistered. Remove from the oven and let them cool. Once cool, peel off the skin, remove the seeds, and dice the roasted poblanos.
2. In a large skillet over medium heat, warm the olive oil. Add the diced sweet potatoes, red onion, and minced garlic. Season with ground cumin, dried oregano, salt, and pepper. Sauté the mixture for about 10-12 minutes, or until the sweet potatoes are tender. Remove from heat and set aside.
3. In a separate skillet, warm the corn tortillas for a few seconds on each side to make them pliable. This step will prevent the tortillas from cracking when rolled.
4. Pour a small amount of enchilada sauce into the bottom of a baking dish to coat the surface. Take a tortilla, fill it with a spoonful of the sweet potato mixture, some diced roasted poblanos, and a sprinkle of shredded cheese. Roll up the tortilla and place it seam-side down in the baking dish. Repeat this process for the remaining tortillas.
5. Once all the enchiladas are assembled, pour the remaining enchilada sauce over the top, making sure each enchilada is generously covered. Sprinkle the remaining shredded cheese on top.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
7. Once cooked, remove the foil and broil for an additional 2-3 minutes to lightly brown the cheese on top.
8. Remove from the oven and let the enchiladas cool slightly before serving. Garnish with fresh cilantro and sliced jalapeños for an extra kick, if desired.
Enjoy these Roasted Poblano and Sweet Potato Enchiladas with a side of Mexican rice, refried beans, or a simple salad for a complete and satisfying meal that will surely impress your family and friends. Indulge in the flavors of Mexico with this delicious and cozy dish that is perfect for any occasion!
