The best enchiladas in the world, fast, delicious, and very easy to make. Just imagine corn tortilla, sweet potato, green sauce, and poblano chile crema. These vegan no-bake enchiladas are one of my family's favorite meal.
15 minutesmins
15 minutesmins
0 minutesmins
30 minutesmins
6people
Calories: 351kcal
Ingredients
12corn tortillas
3cupsdiced sweet potatoes
1cupdiced onion
1tablespoonof neutral flavor oil
pinchof salt
Salsa verde
10 tomatillos
3garlic cloves
1/2medium onion
1handful of coriander
1cupof water
a good pinch of salt
Chile poblano crema
1poblano pepper, roasted
1cupraw cashewssoaked for 30 min.
2tablespoonsminced onion
1tablespoonof lemon juice
1teaspoonapple or white cider vinegar
1/4teaspoonsalt
1/4cupof water
Instructions
Salsa verde
Remove the husk from the tomatillos. Cook all the ingredients fot the salsa verde together, blend when the tomatillos are soft. Check for salt and adjust if necessary.
Sweet potatoes
Put the tablespoon of oil in a hot skillet. Add the onion and leave for a few minutes until it begins to brown. Add the sweet potatoes and a pinch of salt. Turn them constantly until the sweet potato offers no resistance.
Poblano crema
For the poblano crema, roast the poblano pepper on a pan, oven, over the stove or in a toaster oven. Drain the cashews and add them to the the blender along with the rest of the ingredients, including the poblano. Add 1/4 to 1/2 cup of water depending on the consistency you want for the crema. Check for salt.
Enchiladas
To assemble the enchiladas, soak a hot corn tortilla in the salsa verde. Fill with two or three tablespoons of sweet potatoes, close and bathe with more sauce and finish with the poblano crema.
Video
Notes
You can use almonds if you can't get the raw cashews. The longer they soak , the creamier the sauce is.Once the poblano pepper is toasted, remove the stem. I leave the skin and the seeds. The charred skin gives the smoky flavor to the sauce and the seeds for the spiciness.