Roasted Poblano Carne Asada Enchiladas

People often ask me what I do with all the recipes I cook and blog about. Leftovers come in handy for preparing other tasty meals in a hurry.  For today’s blog post, I had leftover Grilled Skirt Steak and a delicious Roasted Poblano Sauce. First thing that came to mind was Enchiladas!

More often than not, I prefer enchiladas the way I grew up enjoying them. Saucy, minimal cheese and fresh garnishes. I have nothing against warm melted cheese, and lots of it, baked on top of enchiladas. But I am just as happy with a little crumbled cotija cheese or queso fresco.  In the post you will find a steak version and a meatless version of enchiladas. And if preparing dinner for two, no need to prepare a big pan. After cooking your tortillas, simply fill, roll, add warm sauce and cheese. Serve as is or cook heat under a preheated broiler for 2 minutes just to melt cheese and warm ingredients.  I find that doing it this way, the tortillas don’t get soggy, and that’s a good thing. This is often the way I prepare them for my family of two.   

For Cheese Enchiladas
Replace the meat with 2 cups queso chihuahua or Oaxaca mixed with queso fresco

*Click onto picture above for full recipe on Roasted Poblano Sauce.

Roasted Poblano Carne Asada Enchiladas

When there is leftover carne asada, why not enchiladas? Delicious!

5 from 2 votes

Print Pin Rate

Course: Beef, Main Course

Cuisine: Mexican

Servings: 4 Servings

Ingredients

Poblano Sauce

• 6 fresh poblanos
• 5 c chicken broth
• Avocado oil
• 1/2 c onion, finely diced
• 3 cloves of garlic, minced
• 2 serrano peppers
• 1 tsp granulated garlic
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp coriander
• 1/2 tsp black pepper
• 1/3 c masa harina
• 1/3 cup warm water or broth
• Salt, to taste

For Guacamole

• 1 serrano or jalapeno minced
• 1/2 cup white onion diced
• salt and pepper to taste
• Juice of 1 lime
• 2 small avocados mashed
• 1/4 cup cilantro chopped

For Enchiladas with Carne Asada

• 2 cups  previously grilled and finely chopped carne asada see link
• 1 teaspoon steak seasoning
• Avocado oil
• 12 corn tortillas
• 1 full cup guacamole, optional
• 1 1/2 cups queso fresco and cotija mixed half and half
• 3 Green onions, sliced thin, just the green
• 1/3 c Cilantro, finely chopped
• 2 Avocados, diced

Instructions

• Wash and dry the poblano peppers, Remove the stems and seeds. Rub a light coat of oil on the surface of the peppers. Lay them out on a baking sheet. Place them 6-7 inches under a preheated broiler set to high heat for 5 minutes. If mostly blistered, flip them over and broil for another 5 minutes or until skins are mostly blistered. Transfer them to a covered bowl. Let them steam for 10 minutes. Remove the blistered skins before blending.
• To the blender, add the roasted poblanos and 2 cups of chicken broth. Blend on high until smooth and set aside.
• Add 2 tablespoons of oil to a deep skillet and heat to medium. Add the onions, garlic and serrano peppers. Season lightly with salt and pepper and sauté for 6 to 8 minutes. Add the poblano sauce from blender and cook for 5 minutes. Add the garlic powder, onion powder, cumin, oregano, coriander, pepper and remaining broth. Bring to a boil, reduce to a simmer and cook for 5 minutes.
• In a bowl, whisk the 1/4 cup water into the masa harina until smooth. Whisk this mixture into the simmering poblano sauce. Stir well to combine and continue cooking for 10 minutes. Taste for salt and adjust seasonings to taste. Cover and reserve.
• In 1 tsp of preheated oil, sauté the onion and serrano peppers for the guacamole for 5-6 minutes. In a bowl, mix all of the ingredients. Taste for salt. Cover and keep chilled until ready to use.
• Brush tortillas on both sides with olive oil. Cook for a few seconds per side in a preheated skillet or griddle. Stack the tortillas in a warmer or lightly wrapped in foil paper.
• Add 1 cup poblano sauce to the bottom of baking dish.
• Fill tortillas with guacamole and steak (or cheese) down the center of tortilla. Roll as tight as you can. Place, seam side down into the baking dish with sauce. Repeat until done.
• Cover enchiladas with 2 cups of sauce. Add cheese on top. Cover and bake in preheated 350-degree F. oven for 25 to 30 minutes. Uncover and place under broiler for a minute or until cheese begins to brown. Before I serve them, I like to add some extra poblano sauce to the plate and place the enchiladas on top.

Notes

If you prefer a melting cheese, I would use Oaxaca, Chihuahua or Monterey Jack

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Instructions

Directions

• To the blender, add the roasted poblanos and 2 cups of chicken broth. Blend on high until smooth and set aside.
• Add 2 tablespoons of olive oil to a deep skillet and heat to medium. Add the onions, garlic and serrano peppers. Season lightly with salt and pepper and saute for 6 to 8 minutes. Add the poblano sauce from blender and cook for 5 minutes.
• Add the garlic powder, onion powder, vinegar, cumin, oregano, coriander, white pepper and remaining broth. Bring to a boil, reduce to a simmer and cook for 5 minutes.
• In a bowl, whisk the 1/4 cup water into the masa harina until smooth. Whisk this mixture into the simmering poblano sauce. Stir well to combine and continue cooking for 10 minutes. Taste for salt and adjust seasonings to taste. 

 

Notes

This is a great sauce base for preparing pozole verde or pork chile verde. I would just blend in a few cooked tomatillos to the mix!

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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