Mushroom “crema” Enchiladas Recipe
Three Corn Tortillas filled with Lime & Garlic Baked Mushrooms, Poblano “Crema” con Rajas, Onion & Cilantro
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Ingredients
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Filling and Sauce
Method
Preparation and Cooking
- 1
- 2
Make the Poblano Crema
In another skillet, sauté sliced poblano pepper and onion until soft. In a blender, combine sautéed poblano and onion, sour cream, vegetable broth, and a pinch of salt. Blend until smooth. Adjust seasoning as needed.
- 3
Assemble the Enchiladas
Preheat oven to 350°F (175°C). Take a corn tortilla, fill it with the mushroom mixture, roll it up, and place it seam-side down in a baking dish. Repeat with remaining tortillas.
- 4
Bake
Pour the poblano crema over the assembled enchiladas. Bake in the preheated oven for 20 minutes, until heated through and slightly golden.
- 5
Serve
Garnish with chopped cilantro and serve hot.