Comments on: Poblano “Crema” Enchiladas

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 13 Jun 2025 17:39:03 +0000

In reply to pmm. Hi, I haven't tried it, but I think it would work well!

By: pmm

pmm — Fri, 13 Jun 2025 01:10:22 +0000

Can this be made baked and then frozen?

By: Dana Dew

Dana Dew — Wed, 27 Dec 2023 15:41:36 +0000

Absolutely delicious! I will make again for sure. I was wondering if it would freeze well? If so, should I freeze before or after cooking? Thank you for all the amazing recipes!

By: Steph

Steph — Wed, 28 Apr 2021 18:32:25 +0000

Should I be soaking the cashews for the crema ?

By: Rachel

Rachel — Sat, 18 Jan 2020 01:40:16 +0000

Do you need to soak the cashews?

By: Jeanine Donofrio

Jeanine Donofrio — Wed, 04 Apr 2018 18:09:13 +0000

In reply to Mina.

Hi Mina – I’m SO SO happy to hear that 🙂

By: Mina

Mina — Fri, 30 Mar 2018 17:13:41 +0000

I made these last year as a vegan addition to our Easter dinner for my vegan daughter. And surprisingly, they were such a hit among vegans and carnivores alike that I’m making them again this year.
Honestly, these are possibly the best enchiladas I’ve ever tasted.

By: Sharon

Sharon — Sun, 25 Mar 2018 17:45:14 +0000

I mixed the poblano and tomatillo sauces together. I also did a different filing (chopped bell pepper, carrot, zucchini and tofu). This was so delicious and creamy and amazing. I will definitely make it again!!

By: Tenley

Tenley — Sun, 12 Jun 2016 03:45:02 +0000

Worth the effort! Not that any component was particularly time-consuming, but for me this isn’t a weeknight dinner. Had some challenges with the crappy tortillas that Whole Foods stocks which are not pliable at all-even when soaked in tomatillo sauce. They cracked and broke up before baking so I had to start all over and soak them in oil then microwave them to soften them up. Annoying, but that’s solely because that brand is terrible and I was too lazy to stop at Fiesta for the good tortillas. I also doubled the tomatillo recipe and it was barely enough for 5 enchiladas, so I’d definitely recommend using more like 10 tomatillos. I also wish I would have added a lot more water to the crema-I usually like my cashew creme pretty thick, but in this case I could have added a good cup or more of water to thin it out. But this recipe is a winner. Will definitely be making it again!

By: Stevie

Stevie — Sun, 06 Mar 2016 23:06:58 +0000

Delicious poblano cream sauce! I added a handful of cilantro and a squeeze of lime because I ran out of lemon. Yum!