Jalapeno Ranch Potato Enchiladas with Roasted Poblano Sauce

Jalapeno Ranch Potato Enchiladas with Roasted Poblano Sauce from Fo' Reals Life

I have been just LIVING off potatoes and my Jalapeno Ranch Dressing lately. It was only a matter of time before I got wise and threw them together in one of my favorite dishes: enchiladas! And if that wasn't enough I topped it with some smokey spicy roasted poblano peppers that I got earlier this season at my local farmers market. This one booth has all kinds of peppers and a big pepper roaster on site. The smell of roasting peppers is just intoxicating. I bought plenty of them this year and froze them for later on when I have cravings for them (which is usually when pepper season is WELL over.) 

Jalapeno Ranch Potato Enchiladas with Roasted Poblano Sauce from Fo' Reals Life

Now poblano peppers can be kind of spicy. If you don't want that just use your favorite green sauce instead. A good tomatillo salsa would work just as well. Also if you just don't want to go through the work to make your own sauce then use a jarred sauce. I won't be mad, I promise! 

Jalapeno Ranch Potato Enchiladas with Roasted Poblano Sauce from Fo' Reals Life

I mainly just LOVE the combination of creamy jalapeno ranch and potatoes. It's a match made in vegan heaven. Add a corn tortilla and you've got a meal you can serve to guests! (I don't try to serve people my usual cold baked potato with a container of jalapeno ranch. It just doesn't look as good. But it does taste good!!) 

I don't bake these as long as some recipes for enchiladas call for. I like my corn tortillas to have a bit of integrity left so I can pull each one out without them falling apart. I don't know if its weird or not to want that but hey, we've all got our weird quirks, don't we? (Please, just say yes!)   

Jalapeno Ranch Potato Enchiladas with Roasted Poblano Sauce from Fo' Reals Life


Jalapeno Ranch Potato Enchiladas (with Roasted Poblano Sauce)  

  • 5-6 medium sized potatoes, cubed
  • 4 cups chopped kale  
  • 3 chopped green onions
  • 1-2 minced jalapenos (optional but for extra kick!) 
  • 1/4 cup minced cilantro
  • 1/2 teaspoon salt
  • a double batch of Jalapeno Ranch (recipe below) 
  • 12 corn tortillas
  • 1 batch Roasted Poblano Sauce (recipe below) or your favorite enchilada sauce, preferably a green sauce  


Double Batch Jalapeno Ranch:


Blend together the following until nice and smooth: 2 cups SILKEN tofu (this is about 1 & 1/2 packages mori-nu silken tofu), 1 cup soy milk (or your favorite non-dairy milk), 4 green onions (green part only), 1/4 cup pickled jalapenos (or 1 fresh), 1/4 cup chopped cilantro, 2 cloves garlic, 1 teaspoon dry dill weed, 2 teaspoons sugar, 2 teaspoons salt, 4 teaspoons lemon juice, 4 teaspoons apple cider vinegar


Roasted Poblano Sauce:

Roast 3 large poblano peppers either under your broiler or over a gas stove until charred. Place in a bowl and cover to let steam. Remove the skins, seeds and stem. Blend together with 1 cup water, 1 cup soy milk (or your favorite non dairy milk), 3 cloves garlic, the juice of 1 lime, 1 teaspoon salt and 2 Tablespoons flour (rice flour works great here!) Bring the mixture to just a simmer over medium high heat and cook until thickened (for me, once it comes up to a simmer it is generally thick enough.) 


Preheat your oven to 375 degrees. Get out a baking dish for your enchiladas (I used a 9x13 glass dish.) 

Scrub and cube your potatoes (no need to peel them.) Steam over a pot of boiling water for 8-10 minutes, or until mostly tender.  

Add the steamed potatoes, jalapenos if using and kale to a large nonstick pan. Sprinkle with the 1/2 teaspoon of salt and cook until the jalapenos are tender and the kale is wilted, 3-4 minutes. Take off the heat and stir in the cilantro, green onions and jalapeno ranch. They should be REALLY saucy, which is what you want! (Who likes dry enchiladas?)

Warm your tortillas up in the microwave (or wrapped in foil in the oven) until they are pliable.  

Now pour 1/2 cup of your enchilada sauce (the roasted poblano sauce or whatever kind you're using) into the bottom of your baking dish. 

Take a tortilla and add some filling to the middle. Roll it up and place in the dish on top of the sauce. Continue until you use up all of the filling. Top the enchiladas with the rest of the sauce, spreading it out as necessary.  

Bake for 10-15 minutes uncovered, or until they are warmed through. I like to broil them at the end sometimes until the tops are crusty and brown. Just turn on your broiler and watch carefully until they are browned to the level you desire.  





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