Vegetable enchiladas with creamy poblano sauce from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

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Notes about this recipe

  • swiand on August 10, 2025

    The recipe had plenty of zip. We couldn't find Mexican Crema without crap in it so we used creme fraiche. Will look for other vegetable enchilada's as Monterey Jack seems unauthentic.

  • dc151 on March 15, 2021

    We all loved this, great flavors. Even the young adults of the household who don't love vegetables had seconds. It did take a pretty long time to make this, so if you can do some ahead of time, all the better. The technique to quickly fry the tortillas in oil ensured none of my tortillas split or broke during the rolling process.

  • NanaCooks on August 19, 2013

    Everyone loved this recipe! Very good blend of flavors and a good make ahead recipe. I made the sauce and filling a day ahead and assembled the enchiladas about 5 hours ahead without the sauce over it. I heated and added the sauce just before it went in the oven.

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