I grew up in the southwest, so it’s probably no surprise that Mexican food and tequila are two of my favorite things 😉 This recipe skips the gluten, dairy, and animal products for fresh produce and a cream sauce made of cashews. Roasted poblanos give this cashew cream those smoky flavors synonymous with the southwest, meaty mushrooms fill out the enchilada, and homemade tomatillo salsa adds that freshness that I love about mexican food. These flavors brought me right back to my youth in Arizona, but I skipped the tequila 😉
Poblano Cashew Cream:
1 cup raw unsalted cashews (soaked overnight or in hot water for an hour)
3/4 cup water
2 roasted poblano pepper
2 garlic cloves
juice of 1 lime
1 bunch green onions, white parts chopped
Roast the poblano pepper. Place under the broiler for 20 or so minutes, until blistered on all sides. (time will vary depending on the heat of your broiler). When it’s fully blistered, remove and place in a bowl and cover (not touching) with plastic wrap or at towel. Set aside for 15 minutes or so, until it’s cool enough to handle. Using your fingers, slide off the skin and remove the stem and seeds.
Blend roasted poblano and all ingredients in a high powered blender (best results from a vitamix or similar). Taste and adjust seasonings to your liking. Set aside.
Tomatillo Salsa:
4-5 medium to large tomatillos (roasted)
1 jalapeno (roasted – it won’t be as spicy once you roast it)
1/2 onion, chopped
1 garlic clove, chopped
a few sprigs of cilantro
splash of olive oil (for the pan)
salt, to taste
Roast tomatillos and the jalapeno under the broiler, check for blistered skin after 5 minutes. Turn them and check again (approx. 15 minutes). Remove the stems and place in food processor
In a medium skillet, heat oil. Add chopped onion and cook until golden brown. Stir in garlic, cook a minute longer. Scrape the mixture into a food processor. In a few short pulses, blend the roasted tomatillos and the onion mixture, then add the cilantro.
Mushroom & Spinach Filling
splash of olive oil
1 cup chopped onion
2 garlic cloves, minced
2 cups of sliced mushrooms
4 cups spinach
salt & pepper, to taste
Wipe out the same pan that you’ve been using. Heat a splash of olive oil. Add onions and a pinch of salt and cook until translucent. Add mushrooms and cook for 8-10 more minutes, stirring occasionally until they brown and cook down. Stir in garlic. Turn off heat and add spinach, stirring until it wilts down from the heat of the mushrooms. Set aside.
Make Your Enchiladas
organic white corn tortillas
tomatillo salsa
mushroom & spinach filling
poblano cashew crema
cilantro and leftover chopped green scallion for garnish
Directions:
Preheat oven to 375 degrees.
In a shallow dish that’s larger than your tortillas, pour in a bit of the tomatillo salsa and a splash of olive oil. Dip each tortilla into the salsa and set aside until you’ve dipped each one.
Take each tortilla, fill it with the mushroom/spinach filling, and a dollop of salsa, then roll up and place each firmly next to each other. Pour the poblano cashew cream sauce over the top of the finished rolled enchiladas.
Place in oven and bake for 20-25 minutes. Remove from oven garnish with cilantro and green onion slices.
