Roasted Pepper and Corn Enchiladas with Avocado Crema
These enchiladas are packed with smoky roasted peppers, sweet corn, and cheese, then smothered in a creamy verde sauce and topped with avocado crema. The mild heat from the poblanos combined with the tangy avocado crema creates the perfect balance.
Ingredients
8 small corn tortillas
2 large peppers, roasted and diced
1 cup corn kernels (fresh or frozen)
1 1/2 cups shredded Monterey Jack cheese
1/2 cup crumbled queso fresco
1 cup green enchilada sauce
1/2 cup sour cream
1 avocado
1 lime, juiced
1/4 cup fresh cilantro, chopped
1 tsp cumin
1/2 tsp garlic powder
Salt and pepper, to taste
Instructions
1
Roast Peppers & Make Filling: Roast peppers over an open flame or in the oven until charred. Peel and dice. Mix with corn, cumin, garlic powder, cheese, and salt.
2
Assemble & Bake: Fill tortillas with poblano mixture, roll up, and place in a baking dish. Pour green enchilada sauce over the top, then sprinkle queso fresco. Bake at 375°F for 20 minutes.
3
Make Avocado Crema: Blend avocado, sour cream, lime juice, and cilantro until smooth. Drizzle over enchiladas.
