PORTOBELLO AND POBLANO ENCHILADAS

Portobello and Poblano Enchiladas image

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

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Ingredients

1/4 cup distilled white vinegar
1 tablespoon sugar
5 tablespoons fresh lime juice (from about 2 limes), divided
1 large red onion, thinly sliced, divided
1 canned chipotle chile in adobo
2 1/4 cups heavy cream, divided
1 teaspoon kosher salt, divided
3 tablespoons vegetable oil
3 large portobello mushrooms, stemmed, thinly sliced
1 poblano chile, cut into 1/4" strips
1 garlic clove, finely chopped
12 corn tortillas
6 ounces queso fresco, crumbled (about 1 cup), divided
1/3 cup cilantro, coarsely chopped, divided
3/4 cup grated cheddar

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.