Photo Credit: Courtesy of Pati Jinich

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


These crepes are light, and the sauce is foamy and ethereal, with a tangy-minty flavor.

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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.

Recipe Type: Dinner
Cuisine: Mexican
Author: Pati Jinich
Prep time:
Cook time:
Total time:
Serves: Serves 6
The crepes can be assembled (but not sauced) up to 2 hours ahead; cover and keep warm in a 250-degree oven. Top with the sauce when ready to serve. The sauce can be made 2 hours ahead; reheat gently over very low heat.


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
  • ¼ 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 garlic clove
  • ½ teaspoon kosher or sea salt
  • 1 large ripe Hass avocado, halved, pitted, and flesh scooped out
  • ¼ cup finely chopped fresh mint plus (optional) whole leaves for garnish
  • 12 crepes, homemade or store-bought


  1. 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 with allspice 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.
  2. 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.
  3. Drain the tomatillos and garlic and transfer to a blender. Add the salt, avocado, and chopped mint and puree until completely smooth. 4. 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.
  4. Pour the sauce over the crepes, garnish with mint, if desired, and serve.

This recipe is featured in Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens (Houghton Mifflin Harcourt, 2016).

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