Enchiladas are just one of those things. They can either be really good or really not. I’m not always a fan of them. And I’m pretty sure it’s a sauce thing. Most homemade enchilada recipes rely on the trusty canned enchilada sauce. And most every time I’ve eaten them, they were kind of a let down for me. I’ve become a solid believer in the perfection of fresh tomatoes. Enchiladas are generally slathered with a tomato sauce. But I can never quite taste the actual tomatoes. This makes me sad and leads me to just wish for a good ole taco. Sauce free. Recently, I came across an enchilada sauce recipe that relied on the fresh goodness of tomatoes, along with the added warmth of a roasted red pepper. I made some changes to the sauce to highlight the tomatoes just a little bit more. And by that I mean, I doubled the tomatoes. I also used this other recipe to make my filling. The outcome was incredible. The filling was creamy, rich and spicy, and the sauce was fresh and hot. Perfect enchiladas in my book.
Alright, so this isn’t exactly the prettiest dish but it is so so soooo good.
1 T olive oil
3-4 small jalapenos peppers, seeded and chopped
1/2 small onion, chopped
1 large garlic clove, minced
2 cups whole grape/cherry tomatoes or coarsely chopped tomatoes
1 tsp salt
2 tbsp flour
1 roasted red pepper
4-5 large poblanos, roasted and seeded
1 onion, sliced
1 15 ounce can black beans, drained
5 cloves garlic, minced
1 tsp dried oregano
1 tsp ground cumin
1/2 cup greek yogurt
1 1/4 cup monterey jack cheese (divided)
12 corn tortillas
Preheat the oven to 400F.
Heat oil in a saucepan over medium-high heat. Add jalapenos, onion, garlic and tomatoes. Saute 5-7 minutes, until onion is translucent and tomatoes have broken down. Transfer to a blender. Add salt, flour and roasted red pepper. Blend until smooth. Set aside.
Roast the poblano peppers in your broiler or on a grill until they are completely charred. Once they are black, put them in a bowl and cover them for 10 minutes. Rub the skin off the peppers and carefully remove the stem and seeds. Chop them into long strips.
Add a couple tablespoons of oil into a pot and heat over medium heat. Cut your onion into long strips and saute them for about 7-8 minutes until they have softened. Add your minced garlic, spices, and a cup of water. Simmer until the water has evaporated, about 8 minutes.
Stir in the drained beans, sliced poblanos, 3/4 cup cheese and greek yogurt. Remove from heat. Spread about 1/2 cup of enchilada sauce on the bottom of 9 x 13 casserole dish. Heat tortillas in the microwave for about 1 minute to soften them. Add about 1/4 cup of rajas mixture to each tortilla, roll and place in the baking dish.
Pour the rest of the enchilada sauce over the rolled tortillas. Top with about 1/2 cup of cheese and cook, uncovered, for about 25 minutes.