Portobello and Poblano Enchiladas

Ingredients for Portobello and Poblano Enchiladas

• 60ml distilled white vinegar

• 1 tablespoon sugar

• 80ml fresh lime juice (from about 2 limes), divided

• 1 large red onion, thinly sliced, divided

• 1 canned chipotle chilli in adobo

• 550ml double cream, divided

• 1 teaspoon kosher salt, divided

• 45ml vegetable oil

• 3 large portobello mushrooms, stemmed, thinly sliced

• 1 poblano chilli, cut into 1/4" strips

• 1 garlic clove, finely chopped

• 12 corn tortillas

• 170g queso fresco, crumbled (about 1 cup), divided

• 1/3 cup coriander, coarsely chopped, divided

• 110g grated cheddar

Preheat oven to 177°C. Combine vinegar, sugar, and 60ml lime juice in a small bowl. Stir in half of the onion, cover, and set aside.

Purée chipotle chilli and 60ml cream in a blender until smooth. Transfer to a medium bowl; stir in 1/4 teaspoons salt and remaining 475ml cream and 1 tablespoon lime juice.

Heat oil in a large heavy skillet over medium-high until hot but not smoking. Add mushrooms, poblano chilli, garlic, and remaining onion and cook, stirring occasionally, until mushrooms are tender and onions are translucent, about 10 minutes. Season with remaining 3/4 teaspoons 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 120ml 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 tablespoon queso fresco down centre of 1 tortilla. Top with 60ml mushroom mixture, arranging down centre over cheese. Top with 1 teaspoon coriander. 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 tablespoons 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 tablespoon coriander.

Sauce can be made 1 day ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.