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Ingredients
Mushrooms
- 1 Tb Olive Oil
- 3 Tb Butter
- 2 Tb Garlic minced
- 2 Tb Cilantro chopped fine
- 1/2 tsp Cumin
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 8 oz White Mushrooms sliced
- 8 oz Baby Bella Mushrooms sliced
- 1/2 Yellow Onion sliced
- 1/2 Red Bell Pepper sliced
- Corn Tortillas
- Oaxaca Cheese Sliced thin
Poblano Creme Sauce
- 3 Poblano Pepper roasted, skinned and seeded
- 1 Serrano Pepper seeded
- 1 Yellow Onion chopped
- 2 Tb Butter
- 1 C Chicken Stock
- 1 C Mexican Creme
- 1 Tb Lime Juice
- 1 tsp Salt
- 1 tsp Black Pepper
Ingredients
Mushrooms
Poblano Creme Sauce
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Instructions
Enchiladas
- 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
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