Heat the Olive Oil and Butter. Add the Garlic, Cilantro, Cumin, Salt, Pepper and stir to blend. Add the Mushroom, Bell Pepper and Onions. Saute over Medium-High heat until the mushrooms are tender but not mushy. Strain the mixture to reserve the liquid and set the Mixture aside
Return the liquid to the skillet and turn the heat down to Medium. Soften the Corn Tortillas in the warm liquid
Spoon some of the Mushroom mixture on to the Corn Tortilla along with a some thinly slice Oaxaca Cheese. Roll the Tortilla with the ingredients inside. Repeat with the number of desired Enchiladas. Ladle on Poblano Creme Sauce and sprinkle with shredded Colby Jack Cheese. Place in a 350 Degree oven on an Oven safe plate for about 6 minutes until the Cheese has melted.
Serve with a side of Refried Beans, Shredded Lettuce and sliced Tomato
Poblano Creme Sauce
Heat a sauce pan with the Butter and Onions over Medium heat until the Onions are translucent. Remove from the Heat
Add the Poblanos, Serrano, Chicken Stock, Mexican Creme, Lime Juice, Salt and Pepper to the pan and use an Immersion Blender to puree till smooth