Portobello and Poblano Enchiladas
4.7
(33)
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.
Recipe information
Total Time
1 hour, 20 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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
Step 8
Sauce can be made 1 day ahead. Cover and chill.
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Reviews (33)
Back to TopThis dish was OUTSTANDING! I added extra mushrooms and double the sauce. Since my family loves spice I added 3 chipotle chiles the sauce bring the total to six. I also didn’t “dip” the tortillas but rather spread the sauce on top. I used Mexican blend cheese oppose to cheddar and used more Queso fresco than the recipe called for. I did have a little bit of sauce leftover which I used when I reheated the leftovers and added rotisserie chicken. The ONIONS are now a staple in my frig! Next time I will add a little rotisserie chicken to the mushrooms for my teenage son. However, it was delicious without the chicken.
ElleMac
Normandy Park, WA
10/23/2022
I've made this four or five times in the last few years and it's a big favorite in our house, by a wide margin. We'd make it more often if it weren't so indulgent and time-consuming. That said, I'm realizing today that two hours' prep work one day can get it completely assembled ahead of time so that all that's left is 30 minutes in the oven. Increase the cream sauce proportions by a third or half, i.e.: 2 chipotles, 1–2 tbsps adobo, 3.5 cups heavy cream, 2 tsps kosher salt). Slightly increase amounts for the filling: three-quarters of the onion (using less of it in the pickled garnish), 4 portobellos, 2 poblano chiles and 2 cloves garlic. Maybe start with a little more than 6 oz queso fresco and definitely more than 1/3 cup cilantro. You will seldom regret using more cheddar, as well. Clean mushrooms and leave out on a sheet pan for an hour to dry. Prep other vegetables separately. In a mason jar with a lid, prep the pickled onion garnish. Crumble the queso fresco, grate the cheddar and chop the cilantro. Once dry, slice the mushrooms, saute them with the chiles, garlic and onion, then allow vegetables to cool for a while so you can handle them with your bare fingers. Prep the cream sauce. Warm & dampen the tortillas. Prep the baking dish and assemble enchiladas, cover with sauce and cheese, then refrigerate, covered. You're all set for tomorrow's dinner.
whyamikeenan
Portland, OR
1/17/2021
Made this with one extra mushroom and one extra pepper. Wasn’t fantastic, kind of bland and uninteresting. Maybe I just don’t like enchiladas.
ritajoyholmberg6443
Vancouver, BC, Canada
1/12/2021
This was delicious but I’m confused on if it was a single Chile out of the can the whole can of chiles. I used the whole can and it was way too spicy to give to my child. Would totally make this again just use a lot less Chiles! Loved the pickled onions and honestly I am going to use those in a bunch of other recipes!
mselover
Bay Area, CA
12/30/2020
The recipe is excellent as written and was not difficult or overly time consuming IMHO. My husband loved it and we intend to make it again soon. Very tasty.
lecheval
Granville, OH
7/29/2020
Fabulous - made this for the family last night for a vegetarian dinner. It's quite rich, but certainly delicious. I think next time I would use half and half instead of the cream. Maybe even whole milk. And like other reviewers, I would make a little more filling, but I would add more poblanos. I also did add 2 chipotle chiles to the sauce instead of one, and think it could have handled more.
kunjan
Oregon
7/15/2020
Hubby loved it and so did I. We ate it 3 nights in a row, that's how good it was.
bagordon
Boulder, CO
6/20/2020
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