Roasted Poblano Cream Enchiladas

Poblano Cream Sauce

•2 poblano peppers, seeded and roughly chopped

•3 jalapeño peppers, seeded and roughly chopped

•1 big white onion, quartered

•handful of fresh cilantro

•juice of 3 limes

•8oz cream cheese

•1 tbsp minced garlic

Filling

•1 lb ground beef, or any base you desire

•2 tbsp chili powder

•2 tbsp cumin

•1 can diced tomatoes w/ green chiles, drained

•1 can black beans, drained

•2 cups shredded cheddar cheese

•1 can refried beans

•cotija cheese, crumbled

•big flour tortillas

•cilantro

•cotija cheese, crumbled

•North Eats Corn Salsa

Start out by making North Eats Corn Salsa. Set aside.

Roughly chop poblanos, jalapeños, and onions. Place on cookie sheet. Drizzle with olive oil.

Place into 400 degree oven for 10-15 minutes or until soft.

Add roasted veggies to food processor.

Add handful of cilantro, garlic, lime juice, cream cheese, ad salt and pepper.

Pulse and add olive oil to a creamy texture. Set aside. Do not refrigerate.

Brown beef in skillet. Once browned add cumin, chili powder, black beans, and tomatoes. Stir.

Spread poblano sauce covering the bottom of 9x13 in baking dish.

Then, start assembling your enchiladas. I spread refried beans all over one side of tortilla.

Then add beef and shredded cheese. Roll up and place in prepared pan.

Repeat until pan is tightly filled. Cook for 20 minutes or until lightly browned.

Remove and spread more poblano sauce down the center of enchiladas.

(My family like some crunch to our enchiladas. Feel free to smother the enchiladas with poblano sauce if you prefer softer enchiladas. You won’t be disappointed either way.)

Add North Eats corn salsa and cheddar to the top. Return to oven to continue cooking until warm.

Once done take out and sprinkle with remaining cilantro, cotija cheese, and lime.

*The roasted poblano cream sauce and North Eats Corn Salsa can be made ahead of time. Just be sure that the roasted poblano sauce is at room temperature before preparing the enchiladas.

Enjoy!