Ingredients with Measurements:
- 8-10 corn tortillas
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 3 poblano peppers, roasted, peeled, seeded, and sliced into strips
- 1 cup corn kernels (fresh or frozen)
- 1 cup Mexican crema or sour cream
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
Special equipment needed:
- Roasting pan or grill
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Heat the oil in a large skillet over medium-high heat.
3. Add the onion and sauté until softened, about 5 minutes.
4. Add the poblano strips and corn kernels and cook for another 5 minutes.
5. Stir in the crema and cheese, and season with salt and pepper to taste.
6. Warm the tortillas in the microwave or on a griddle until pliable.
7. Spoon the filling onto each tortilla and roll up tightly.
8. Place the enchiladas seam-side down in a baking dish.
9. Cover with foil and bake for 20-25 minutes, or until heated through and the cheese is melted.
10. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 22g
Saturated fat: 10g
Cholesterol: 45mg
Sodium: 400mg
Total carbohydrates: 28g
Dietary fiber: 4g
Sugars: 4g
Protein: 12g
Substitutions for ingredients:
- If you can't find poblano peppers, you can use bell peppers instead.
- If you don't have Mexican crema, you can use sour cream or crème fraîche.
- You can use any type of melting cheese, such as cheddar or queso blanco, instead of Monterey Jack.
Variations:
- Add cooked chicken or beef to the filling for a heartier meal.
- Use flour tortillas instead of corn for a softer texture.
- Top the enchiladas with salsa, guacamole, or chopped cilantro before serving.
Tips and tricks:
- To make the roasted poblano peppers, place them on a baking sheet and broil for 5-7 minutes on each side, or until the skin is charred and blistered. Let cool, then peel off the skin and remove the seeds.
- To prevent the tortillas from cracking when rolling, heat them up first and keep them covered with a damp towel until ready to use.
- If you want a spicier filling, you can add diced jalapeño peppers or a pinch of cayenne pepper.
Storage instructions:
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the enchiladas in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the enchiladas on a bed of shredded lettuce or cabbage for added crunch.
- Drizzle some extra crema or salsa on top for a colorful presentation.
Garnishes:
- Chopped cilantro
- Sliced avocado
- Lime wedges
- Diced tomatoes
Pairings:
- Mexican rice
- Refried beans
- Grilled vegetables
Suggested side dishes:
- Black bean salad
- Corn on the cob
- Chips and salsa
Troubleshooting advice:
- If the filling is too thick, you can thin it out with a little bit of milk or chicken broth.
- If the tortillas are too dry or tough, you can brush them with a little bit of oil or chicken broth before filling and rolling.
Food safety advice:
- Make sure to cook the filling until heated through to avoid any foodborne illnesses.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F before serving.
Food history:
- Rajas con crema is a traditional Mexican dish that originated in the state of Puebla. It is typically made with roasted poblano peppers, onions, and Mexican crema or sour cream.
Flavor profiles:
- Creamy, slightly spicy, savory, and cheesy.
Serving suggestions:
- Serve hot with your favorite sides and garnishes.
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Region: Mexican