Dairy-Free Poblano and Corn Enchiladas with Cashew Cream

Instructions

1. 1Preheat your oven to about 205°C (200°C). Place the 4 medium Poblano peppers directly on the oven rack. Roast for 15-20 minutes, turning occasionally, until the skins are blackened and blistered all over. Carefully place the hot peppers into a plastic bag and seal it tightly. Let them steam for 10-15 minutes; this will make them easier to peel.
2. 2While the peppers are steaming, prepare the filling. Heat 1 tbsp olive oil in a 25.4 cm skillet over medium heat. Add the 0.5 medium Onion, cut into 0.635 cm dice, and cook until softened, about 5-7 minutes. Add the 2 cloves Garlic, minced, and cook for 1 minute more until fragrant.
3. 3Add the 2 cups Corn (fresh or frozen) to the skillet with the onion and garlic. Cook for 5 minutes, stirring occasionally. While the corn cooks, peel the steamed poblano peppers, remove the seeds and stems, and chop them into 1.27 cm pieces. Add the chopped poblano peppers to the skillet with the corn mixture and stir to combine. Cook for another 5 minutes until everything is heated through.
4. 4Prepare the cashew cream. Drain the 1 cup of raw, soaked Cashews. Place the drained cashews in a blender along with the 0.5 cup Vegetable broth and 1 tbsp Lime juice. Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides of the blender as needed. This may take 1-3 minutes depending on your blender.
5. 5Assemble the enchiladas. Preheat your oven to 190°C. Lightly grease a 22.86 × 33.02 cm baking dish. Warm the 12 Corn tortillas slightly (this makes them easier to roll; you can do this in a dry skillet or microwave for a few seconds).
6. 6Spoon about 1/4 cup of the poblano and corn mixture down the center of each tortilla. Roll up each tortilla tightly and place seam-side down in the prepared baking dish. Arrange the rolled enchiladas in a single layer.
7. 7Pour the smooth cashew cream evenly over the rolled enchiladas, ensuring they are well-covered. Bake in the preheated 190°C oven for 20-25 minutes, or until the cashew cream is bubbly and the enchiladas are heated through. Let them rest for 5 minutes before serving.

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