• Skip to main content
  • Skip to primary sidebar

La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

  • Home
  • Recipes
  • About
    • Mexican at Heart
    • Media
  • Contact
  • Disclosure/Privacy Policy
Home » Traditional Mexican Recipes » Enchiladas » Roasted Poblano Carne Asada Enchiladas

Roasted Poblano Carne Asada Enchiladas

April 14, 20154 Comments

1399 shares
  • Share
  • Tweet
  • Yummly
Jump to Recipe Print Recipe

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!

Roasted Poblano Sauce 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.   

Instead of raw onions ans serranos, I like to saute them a bit before adding them to the guacamole. I read this variation in my cookbook Nuevo Tex Mex that I purchased a few years back. I really love this variation. No strong onion flavors.
Instead of raw onions and serrano peppers, I like to sauté them a bit before adding them to the guacamole. I read this variation in my cookbook Nuevo Tex Mex that I purchased a few years back. I really love this variation. No strong onion flavors.
Nuevo Tex Mex Guacamole

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

Roasted Poblano Sauce Enchiladas Filled with Guacamole and Queso Fresco

 

Find recipe for Grilled Skirt Steak on site.
Find recipe for Grilled Skirt Steak on the link below.
Carne Asada-Grilled Skirt Steak with Longaniza
I enjoy adding a fresh guacamole to my enchilada filling for a creamy texture.
I enjoy adding a fresh guacamole to my enchilada filling for a creamy texture.
I prefer a soft yellow corn tortilla for my enchilada recipes.
I prefer a soft yellow corn tortilla for my enchilada recipes.
Not only for chiles rellenos, roasted poblanos are delicious when prepared into a sauce.
Not only for chiles rellenos, roasted poblanos are delicious when prepared into a sauce.

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

In our family, many times we would just warm the enchiladas with only sauce and add crumbled mexican cheese before serving.
In our family, many times we would just warm the enchiladas with only sauce and add crumbled mexican cheese before serving.
Roasted Poblano Sauce Enchiladas
Roasted Poblano Sauce Enchiladas

 

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
  •   
  •   
  •    
  •    
  •   
  •   
  •   
  •   
  •    
  •    
  •   
  •   
  •   
  •   

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!

Like this:

Like Loading...

Filed Under: Enchilada Sauce, Enchiladas, Tex Mex Tagged With: Carne Asada, Enchilada Sauce, Enchiladas, Guacamole, Mexican Cheese, Roasted Poblanos

Previous Post: « Grilled Skirt Steak~Chile Cilantro Marinade
Next Post: Grilled Pork Steak~ Garlic Mojo Tacos de Carnitas »

Reader Interactions

Comments

  1. rr

    May 2, 2015 at 1:44 pm

    Everything looks delicious

    Reply
    • Sonia

      May 4, 2015 at 9:28 am

      Thank you!

      Reply
  2. slumsden@la.chefs.edu

    June 4, 2015 at 3:02 pm

    Is there a recipe for the poblano sauce?

    Reply
    • Sonia

      June 7, 2015 at 11:28 am

      Sure!, If you scroll through the pictures, there is a link attached if you click onto it. it will take you to the correct page to find the recipe, but here is the link again. Thanks! https://pinaenlacocina.com/roasted-poblano-sauce/

      Reply

Would Love to Hear From YouCancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

Never Miss a Recipe

Get all the latest directly to your inbox

View Privacy Policy Before Subscribing

View our privacy policy

Mariscos-Seafood

Crispy Masa Crusted Shrimp and Poppers

popper with cheese and bacon filling

More Ceviche & Aguachile!

aguachile verde in a heart shaped cazuela

Filetes de Pescado al Ajillo-Garlic Butter & Lime Cod

Tacos Dorados! Cuatro Vientos!

crunchy tacos

You might also like…

Albondigas en Caldillo de Jitomate- Meatballs in a Tomato Broth

shrimp ceviche up close

Shrimp Ceviche And More!! Some Of My Favorites!

Salsa Borracha ~Beer Braised Beef

Copyright © 2025 LA PIÑA EN LA COCINA

1399 shares
MENU & SEARCH
  • Home
  • Recipes
  • About
    • Mexican at Heart
    • Media
  • Contact
  • Disclosure/Privacy Policy
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
Cookie Settings Accept
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
CookieDurationDescription
cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Functional
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytics
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisement
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
Others
Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
Save & Accept
 

Loading Comments...
 

    %d

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required