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    Home » Dinner Recipes » Spicy Peanut Sauce Enchiladas (Encacahuatadas)

    Spicy Peanut Sauce Enchiladas (Encacahuatadas)

    Published: May 23, 2018 · Modified: Jul 4, 2022 by Dora S. · This post may contain affiliate links.

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    These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema. They are crazy easy to make, and are so good you'll be making them again and again.

    Spicy peanut enchilada sauce ingredients in a blender jar.

    In Mexico these are known simply as encacahuatadas, and are a classic home cooked dish. They are usually filled with chicken, but your favorite vegetable filling will go great with these. They would make a great dinner, or even a good brunch option.

    Buddha bowl ingredients in a dutch oven.

    Let me just say that I am obsessed with this sauce. I have been putting it on everything! So far it is perfect with the enchiladas, but you can also put it on your baked potatoes, polenta, pasta, tacos, buddha bowls, and tofu. I'm one of those people that falls in love with a sauce or dish and then I makes it over and over again until I get tired it. This is one of those sauces. So you definitely have to try it.

    Spicy peanut sauce blended in a blender jar.

    Summer is coming up and I am so not ready to have all the kids home. Not ready!! The first couple of weeks are always a little rough, but once we get into a groove we really have fun. My two older ones are always arguing and bothering each other, which can get really stressful sometimes, but our sweet baby is always all smiles. What are some of your summer plans?? I'll tell you what I am ready for, all the delicious summer fruit. 

    Spicy peanut sauce enchiladas on a square white dinner plate.

    The Recipe: Spicy Peanut Sauce Enchiladas

    • Your favorite veggie filling will be perfect with these
    • If you are allergic to peanuts you can use cashews or almonds.
    • Corn tortillas are the best option for this recipe.
    • You can use cashew or almond crema
    • Do not place these in the oven because they will fall apart.

    A fork cutting into spicy peanut sauce enchiladas on a white dinner plate.

    These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.
    Save Recipe Go to Recipe Box
    4.89 from 9 votes

    Peanut Enchiladas with Braised Greens

    These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.
    Pin Recipe Print Recipe
    Total Time30 mins
    Course: Main Course
    Cuisine: Mexican
    Servings: 4 people
    Calories: 387kcal
    Author: Dora S.

    Ingredients

    Sauce

    • 8 Guajillo Chiles stems and seeds removed, rinsed
    • 1-2 Chipotle pepper in adobo
    • 2 Garlic cloves
    • 1 cup Peanuts, toasted
    • 1 Plum tomato, roasted
    • ⅛ tsp. Ground clove
    • 1 cup Vegetable stock

    Filling

    • 1 lb. Mushrooms. cremini sliced
    • 3 Garlic cloves, minced
    • 8 oz. Spinach or other leafy green, roughly chopped
    • 1 can (14.5 oz) Hominy, drained, rinsed
    • 12 Corn tortillas
    • 1 cup Almond crema
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    Instructions

    To make the peanut sauce:

    • Bring a small pot of water to a boil. Drop in the guajillo chiles and turn heat down to a simmer, let simmer for 10 min.
    • Drain guajillo chiles and place in blender with peanuts, chipotle chiles, garlic, roasted tomato, clove, and vegetable stock. Blend until smooth. If necessary add more stock until you reach the desired consistency.If you do not have a high powered blender, strain the sauce. Set aside.

    To make the filling:

    • Add ¼ cup of water or vegetable stock to a large sauté pan set to medium-high heat. Add mushrooms and sauté for 5-6 minutes, or until almost all the moisture has evaporated from the mushrooms and they are beginning to brown. Add more liquid if necessary.
    • Lower heat to medium-low and add the garlic, cook for 1 min. Add the spinach and stir. Cover pan and let spinach cook down, 2 -3 minutes. Add hominy and stir to combine. Season with salt and pepper. Set aside.

    To assemble

    • Bring a medium sauce pot to low-medium heat and pour in sauce. Heat just enough to get it hot. If it simmers, the sauce might break.
    • Warm corn tortillas in the microwave for 30 seconds or in the oven at 350F on a sheet tray for 5 min. Just enough so that the tortillas are soft enough to be rolled.
    • Spread 2-3 tbsp. of the peanut sauce on the bottom of a 9 x13 baking dish, Place 1 tbsp. of filling on each tortilla. Roll and place on baking dish. Continue this process until you have used up all the tortillas and the entire filling.
    • Pour the rest of the peanut sauce on top of the enchiladas and drizzle almond crema on top.

    Notes

    If the sauce and the filling are hot there is no need to put the enchiladas in the oven. If you would rather place them in the oven do so at 350°F for 5-7 minutes. If you are allergic to peanuts you can use cashews or almonds. Corn tortillas are the best option for this recipe.

    Nutrition

    Serving: 1serving | Calories: 387kcal | Carbohydrates: 57g | Protein: 18g | Fat: 10g | Saturated Fat: 3g | Sodium: 648mg | Potassium: 1392mg | Fiber: 12g | Sugar: 8g | Vitamin A: 7490IU | Vitamin C: 21.8mg | Calcium: 170mg | Iron: 4.3mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
    Nutrition Facts
    Peanut Enchiladas with Braised Greens
    Amount Per Serving (1 serving)
    Calories 387 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 3g19%
    Sodium 648mg28%
    Potassium 1392mg40%
    Carbohydrates 57g19%
    Fiber 12g50%
    Sugar 8g9%
    Protein 18g36%
    Vitamin A 7490IU150%
    Vitamin C 21.8mg26%
    Calcium 170mg17%
    Iron 4.3mg24%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Vegan Mole Enchiladas with Braised Greens and Potatoes
    Piloncillo Almond Butter Oatmeal Cookies »

    Reader Interactions

    Comments

    1. Lauren

      June 29, 2022 at 4:26 pm

      5 stars
      These were absolutely amazing! I have never had a sauce like this before, the touch of clove keeps you coming back for more. It is quite addictive. I couldn’t stop tasting the sauce while preparing the other ingredients. I could just eat this by the spoonful. Great recipe and it was easy. I didn’t have to go out and buy anything special, all pantry items in my house. I give this recipe an A+++.

      Reply
      • Dora S.

        July 21, 2022 at 8:55 am

        Yay!! So happy you liked it. The sauce is also great over a baked potato packed with veggies.

        Reply
    2. Clement

      April 19, 2022 at 7:36 pm

      5 stars
      We made these tonight and they are definitely something we will keep making for years to come! Thank you!

      Reply
    3. Micky

      December 28, 2020 at 10:46 am

      Is there any way to do this without rolling into enchiladas? Mine just never go well when I try to do that. Could this be layered into a casserole & baked instead??

      Reply
      • Dora S.

        December 28, 2020 at 2:41 pm

        Yes, you can layer and bake in a casserole without a problem.

        Reply
    4. Mohammad Mahyari

      May 25, 2020 at 11:05 pm

      This looks so good!!! Could a natural (unsweetened, no added oils) peanut butter be used instead of peanuts?

      Reply
      • Dora S.

        May 30, 2020 at 12:12 pm

        Yes that would work just fine

        Reply
    5. Whitney Aguilar

      February 06, 2020 at 1:16 pm

      5 stars
      Dora,

      I just want to say so far I have made this recipe and your guanajuato enchiladas mineras (almond crema too, of course)- I loooove your recipes. Everything comes out so well and tastes amazing. Thank you!

      Reply
      • Dora S.

        February 09, 2020 at 9:21 pm

        So glad you're liking the recipes!

        Reply

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