Poblano Enchiladas with Kale and Potatoes

This Poblano sauce is so good! The poblanos and tomatillos are packed with flavours on their own than when mixed together is just a tasty explosion of flavour. When you light fry corn tortillas, their flavour intensifies plus the edges get crispy while the rest of the tortilla remains soft. The potato & kale filling is creamy. All of these elements make a delicious Mexican dish that is ready in no time! 


Poblano Sauce

-3 Poblano Peppers San Miguel

-4 Tomatillos La Costeña

-2 Garlic cloves

-¼ White onion

-½ Jalapeño (optional)

-¼ cup Cream

-1 tsp Vegetable seasoning or salt 

1 Remove the stem and seeds from the poblano peppers and add them to a blender with the rest of the ingredients until smooth. Taste and adjust seasoning.

2 Add the sauce to a small-medium pot and simmer for 10 minutes or until it thickens.


Potato & Kale

-2 medium potatoes, cubed

-1 Tbsp Unsalted butter

-2 cups Kale

-1 Tbsp Olive oil

-Salt and pepper to taste

1 Add the potatoes to a pot and cover with cold water. Bring to a boil and cook for 15 minutes or until they are cooked. 

2 Drain the potatoes and return to the pot. Add the butter, salt and pepper to taste and roughly mash the potatoes. Having a little bit of texture is nice! Reserve.

3 Roughly cut the kale into small pieces and add them to a pan with a little bit of oil. Cook them for 7 minutes and season with salt and pepper.

4 Mix the kale with the potato mash and reserve.


Poblano Enchiladas

-10 Corn Tortillas

-Vegetable oil

-Creme fraiche

-Feta cheese, crumbled

-Radishes, thinly sliced

-White onions, thinly sliced (We love to add a few drops of fresh lime juice to the onions with a pinch of sea salt and a pinch of Mexican oregano)

1 Add about a tablespoon of vegetable oil to a frying pan and once hot, light fry one or two tortillas at a time (depending on how big your pan is). The oil should not cover the tortillas and should only warm them and toast them ever so slightly. Turn them a couple of times. This shouldn’t take more than one minute. Take them out of the pan and place them on a dish lined with paper towels to drain any excess oil.

2 Once you have light fried your tortillas, add a spoonful of the potato & kale filling and fold them in half. 

3 Ladle the poblano sauce on top of the enchiladas and serve with dollops of creme fraiche, crumbled feta cheese, onions and radishes. 



- There are so many amazing elements to this dish. The main one being the sauce. Poblano peppers are tasty and a classic in Mexican cuisine, when you mix them with tomatillos then you get one of the most delicious sauces ever. This is just an idea of how you could use this sauce, you can store any leftover sauce in the fridge and use it with eggs, chilaquiles, etc. 

- This is a vegetarian dish but it can be easily adapted, chicken would be beautiful here too!

- We can't recommend enough the use of real corn tortillas. Not only do they add flavour, nutrition, and texture to your meals but they also have the correct consistency to be folded without breaking. It is totally worth the effort of getting fresh ones or make them yourself. You can find all you need to know about corn tortillas here.




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