Portobello And Poblano Enchiladas
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
42
Sourness
42
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1 cup
Distilled White Vinegar1 tbsp
Sugar2.25 cups
Heavy Cream (divided)1 tsp
Kosher Salt (divided)3 tbsps
Vegetable Oil3 cup
Grated CheddarDirections:
1
Preheat oven to 350°F
2
Combine vinegar, sugar, and 4 Tbsp
3
Lime juice in a small bowl
4
Stir in half of the onion, cover, and set aside
5
Purée chipotle chile and 1/4 cup cream in a blender until smooth
6
Transfer to a medium bowl; stir in 1/4 tsp
7
Salt and remaining 2 cups cream and 1 Tbsp
8
Lime juice
9
Heat oil in a large heavy skillet over medium-high until hot but not smoking
10
Add mushrooms, poblano chile, garlic, and remaining onion and cook, stirring occasionally, until mushrooms are tender and onions are translucent, about 10 minutes
11
Season with remaining 3/4 tsp
12
Salt
13
Meanwhile, stack tortillas with damp paper towels between each one, then wrap the stack in a clean dish cloth
14
Microwave for 45 seconds
15
Keep stack wrapped
16
Spread 1/2 cup cream sauce on the bottom of a 9x13" baking dish
17
Transfer remaining sauce to a wide shallow bowl and dip tortillas, one at a time, into sauce to coat
18
Stack dipped tortillas on a work surface
19
Sprinkle 1 Tbsp
20
Queso fresco down center of 1 tortilla
21
Top with 1/4 cup mushroom mixture, arranging down center over cheese
22
Top with 1 tsp
23
Cilantro
24
Roll up tortilla and place, seam side down, in prepared baking dish
25
Repeat with remaining tortillas
26
Spoon remaining sauce over enchiladas, making sure to cover entirely with sauce
27
Top with cheddar and remaining 3 Tbsp
28
Queso fresco
29
Bake enchiladas until cheese is melted and edges of tortillas are toasted, 25–30 minutes
30
Top with reserved pickled onion and remaining 1 Tbsp
31
Cilantro
32
Preheat oven to 350°F
33
Combine vinegar, sugar, and 4 Tbsp
34
Lime juice in a small bowl
35
Stir in half of the onion, cover, and set aside
36
Purée chipotle chile and 1/4 cup cream in a blender until smooth
37
Transfer to a medium bowl; stir in 1/4 tsp
38
Salt and remaining 2 cups cream and 1 Tbsp
39
Lime juice
40
Heat oil in a large heavy skillet over medium-high until hot but not smoking
41
Add mushrooms, poblano chile, garlic, and remaining onion and cook, stirring occasionally, until mushrooms are tender and onions are translucent, about 10 minutes
42
Season with remaining 3/4 tsp
43
Salt
44
Meanwhile, stack tortillas with damp paper towels between each one, then wrap the stack in a clean dish cloth
45
Microwave for 45 seconds
46
Keep stack wrapped
47
Spread 1/2 cup cream sauce on the bottom of a 9x13" baking dish
48
Transfer remaining sauce to a wide shallow bowl and dip tortillas, one at a time, into sauce to coat
49
Stack dipped tortillas on a work surface
50
Sprinkle 1 Tbsp
51
Queso fresco down center of 1 tortilla
52
Top with 1/4 cup mushroom mixture, arranging down center over cheese
53
Top with 1 tsp
54
Cilantro
55
Roll up tortilla and place, seam side down, in prepared baking dish
56
Repeat with remaining tortillas
57
Spoon remaining sauce over enchiladas, making sure to cover entirely with sauce
58
Top with cheddar and remaining 3 Tbsp
59
Queso fresco
60
Bake enchiladas until cheese is melted and edges of tortillas are toasted, 25–30 minutes
61
Top with reserved pickled onion and remaining 1 Tbsp
62
Cilantro
63
Do ahead Sauce can be made 1 day ahead
64
Cover and chill
65
Sauce can be made 1 day ahead
66
Cover and chill