• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 6
    OK

    Crepe Enchiladas with Corn, Rajas, and Squash in Avocado-Tomatillo Sauce

    The filling for this crepe is one of the signature trios in Mexican cooking: poblano peppers, squash, and corn. Allspice brings out the exuberance of the poblano chiles. Don’t let the number of chiles in the recipe worry you; they are tamed in this ménage of sweet corn and subtle squash. The crepes are light, and the sauce is foamy and ethereal, with a tangy-minty flavor.


    Ingredients
    For the Filling:
    2
    tablespoons
    canola or safflower oil
    1
    cup
    chopped white onion
    1
    pound
    poblano chiles (about 4), roasted, sweated, peeled, seeded, and diced
    1/4
    teaspoon
    ground allspice
    1
    cup
    fresh or thawed frozen corn kernels
    1
    pound
    summer squash, preferably a round calabacita, but regular zucchini will work, diced (about 3¼ cups)
    3/4
    teaspoon
    kosher or sea salt
    *
    pinch of freshly ground black pepper
    For the Sauce:
    1
    pound
    (7 or 8) tomatillos, husked and thoroughly rinsed
    1
    clove
    garlic
    1/2
    teaspoon
    kosher or sea salt
    1
    large ripe Hass avocado, halved, pitted, and flesh scooped out
    1/4
    cup
    finely chopped fresh mint, plus (optional) whole leaves for garnish
    12
    crepes homemade or store-bought
    Directions
    To make the filling: Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, translucent, and just beginning to brown, about 6 minutes. Add the poblano rajas and allspice; stir, cook for about 2 minutes, until the mixture is fragrant and the rajas have darkened a bit. Add the corn and cook, stirring, for 1 to 2 minutes. Stir in the squash, salt, and the pepper and cook until the squash is barely crisp-tender, about 3 minutes. Turn off the heat.
    To make the sauce: Place the tomatillos and garlic in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the tomatillos are thoroughly cooked and their color has gone from light green to olive, about 10 minutes.
    Drain the tomatillos and garlic and transfer to a blender. Add the salt, avocado, and chopped mint and puree until completely smooth.
    Place a crepe on a plate and spoon ¼ cup of the filling across the middle. Roll up like a chubby enchilada and place seam side down on a serving platter. Continue with the rest of the crepes and filling.
    Pour the sauce over the crepes, garnish with mint, if desired, and serve.

    The base number of servings for this recipe is 6
    OK

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