Homemade Enchiladas Rajas

Enchiladas Rajas are a perfect blend of smoky, creamy, and mildly spicy flavors. This dish features roasted poblano peppers in a rich, creamy sauce, all wrapped in soft tortillas and baked to golden perfection.

Ingredients:

For the Rajas Filling:

• 4 large poblano peppers, roasted, peeled, and sliced
• 1 medium white onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup corn kernels (fresh or frozen)
• 1 cup Mexican crema (or sour cream)
• 1 cup shredded Oaxaca or mozzarella cheese
• 1 tbsp vegetable oil
• Salt and pepper to taste

For the Enchiladas:

• 12 corn tortillas
• 1 cup enchilada sauce (red or green)
• 1 cup shredded cheese for topping (Oaxaca, mozzarella, or Monterey Jack)
• Fresh cilantro and sliced radishes for garnish (optional)

• Instructions:

  1. Roast the Poblanos:
     Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast until the skin is blistered and charred, turning occasionally, about 20 minutes. Transfer to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel the skins, remove seeds, and slice into strips.
  2. Make the Rajas Filling:
     In a large skillet, heat the vegetable oil over medium heat. Sauté the onion until translucent, about 5 minutes. Add the garlic and cook for 1 more minute. Stir in the poblano strips and corn. Season with salt and pepper. Reduce heat to low and mix in the Mexican crema and cheese. Cook until the cheese is melted and the mixture is creamy. Set aside.
  3. Prepare the Tortillas:
     Lightly fry the tortillas in a hot skillet to soften, or warm them in the microwave wrapped in a damp towel.
  4. Assemble the Enchiladas:
     Preheat the oven to 375°F (190°C). Spread a small amount of enchilada sauce on the bottom of a baking dish. Fill each tortilla with the rajas mixture, roll them up, and place seam-side down in the dish. Pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.
  5. Bake:
     Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden.
  6. Serve:
     Garnish with fresh cilantro and radishes if desired. Serve with rice, beans, or a fresh salad.

  Enjoy the rich and smoky flavors of these enchiladas rajas! 🌮