PORTOBELLO AND POBLANO ENCHILADAS
Portobello mushrooms add hearty flavor to these creamy vegetarian enchiladas. Since poblano chiles vary in spiciness, use a milder chile, such as Anaheim, if you prefer a dish with less kick.
Provided by Katherine Sacks
Categories Vegetarian Mushroom Tortillas Kid-Friendly Party Dinner Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Combine vinegar, sugar, and 4 Tbsp. lime juice in a small bowl. Stir in half of the onion, cover, and set aside.
- Purée chipotle chile and 1/4 cup cream in a blender until smooth. Transfer to a medium bowl; stir in 1/4 tsp. salt and remaining 2 cups cream and 1 Tbsp. lime juice.
- Heat oil in a large heavy skillet over medium-high until hot but not smoking. Add mushrooms, poblano chile, garlic, and remaining onion and cook, stirring occasionally, until mushrooms are tender and onions are translucent, about 10 minutes. Season with remaining 3/4 tsp. salt.
- Meanwhile, stack tortillas with damp paper towels between each one, then wrap the stack in a clean dish cloth. Microwave for 45 seconds. Keep stack wrapped.
- Spread 1/2 cup cream sauce on the bottom of a 9x13" baking dish. Transfer remaining sauce to a wide shallow bowl and dip tortillas, one at a time, into sauce to coat. Stack dipped tortillas on a work surface.
- Sprinkle 1 Tbsp. queso fresco down center of 1 tortilla. Top with 1/4 cup mushroom mixture, arranging down center over cheese. Top with 1 tsp. cilantro. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas. Spoon remaining sauce over enchiladas, making sure to cover entirely with sauce. Top with cheddar and remaining 3 Tbsp. queso fresco.
- Bake enchiladas until cheese is melted and edges of tortillas are toasted, 25-30 minutes. Top with reserved pickled onion and remaining 1 Tbsp. cilantro.
- Do ahead
- Sauce can be made 1 day ahead. Cover and chill.
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Bagga Isback
[email protected]Serve these enchiladas with your favorite toppings, such as sour cream, guacamole, or salsa.
Romke Roy
[email protected]These enchiladas can be made ahead of time and refrigerated or frozen.
Amanda Gregory
[email protected]You can add other vegetables to these enchiladas, such as zucchini, corn, or black beans.
Qwerty Iiop
[email protected]These enchiladas are a great way to use up leftover portobello mushrooms and poblano peppers.
Sabhi Abdullah
[email protected]I love that these enchiladas are made with healthy ingredients. They're a great way to get your daily dose of vegetables.
Joseph Remo
[email protected]These enchiladas are perfect for a weeknight meal. They're easy to make and the leftovers are even better the next day.
Mateo Esqueda
[email protected]I made these enchiladas for a potluck and they were a big hit! Everyone raved about them.
Pat Purpera
[email protected]I'm not a fan of poblano peppers, so I omitted them from the recipe. The enchiladas were still very flavorful.
Mariam Mahmud
[email protected]I had trouble finding portobello mushrooms, so I used cremini mushrooms instead. The enchiladas still turned out great.
Marius Parciulea
[email protected]The enchiladas were good, but I thought they could have used more cheese.
Destiny Wanjala
[email protected]The enchiladas were a bit too spicy for my taste, but I still enjoyed them.
mfundo Mathibela
[email protected]These enchiladas were so flavorful and satisfying. I will definitely be making them again.
khizar Khalid
[email protected]I made these enchiladas for a party and they were a huge hit! Everyone loved them.
Abt Riyaj Ahmed
[email protected]These enchiladas were easy to make and so delicious! I'll definitely be making them again.
Erick Mwendwa
[email protected]I loved the smoky flavor of the portobello and poblano peppers in these enchiladas.
Sbonile Cindi
[email protected]These enchiladas were amazing! The portobello and poblano peppers added so much flavor. I will definitely be making these again.
Richard BERWICK
[email protected]The recipe was easy to follow and the enchiladas were delicious! I made a few substitutions, like using ground turkey instead of beef, and they turned out great.
Naveed Shahzad
[email protected]These enchiladas were easy to make and turned out great! I used a store-bought enchilada sauce, but I think next time I'll try making my own.
Eli Seagraves
[email protected]I love the combination of portobello and poblano peppers in these enchiladas. They give the dish a really rich and smoky flavor.
David Austin
[email protected]These enchiladas were a hit with my family! The portobello and poblano peppers gave them a unique and flavorful twist. I will definitely be making these again.