Mushroom Enchiladas Poblanos

Mushroom Enchiladas Poblanos

Sarah MickeyAll Recipes, Cheese Recipes, Chile Recipes, Recipes Adaptable to Any Mushroom Variety Leave a Comment

Mushroom Enchiladas Poblanos

Makes 8-10 Servings

Intensely savory, earthy, cheesy & meat free, these vegetarian enchiladas have enough depth of flavor that you won’t miss the meat.

Mushroom Enchiladas Poblanos
  • Filling
  • 1/2lb Oyster Mushrooms
  • 2 tsp Oil
  • 2 pinches Salt
  • 3 Poblanos
  • 2/3rds wheel Asadero Cheese, grated
  • Sauce:
  • 4 Dried Ancho Chiles
  • 3 Dried Guajillo Chiles
  • ½ Onion, coarsely chopped
  • 1 tsp Canola Oil
  • 2 tbsp Honey
  • ½ cup Slivered Blanched Almonds
  • 1 tbsp Umami Powder
  • 2 tbsp White Distilled Vinegar
  • 28oz can Roasted Tomatoes
  • 32oz of Vegetable Stock
  • 1 tbsp Salt
  • Juice of 1/2 Lime
  • Cheese Topping
  • 1 wheel Cotija Cheese, grated
  • 1/3 wheel Asadero Cheese, grated
  • Crema & Garnish:
  • ½ cup Pepitas (shelled pumpkin seeds)
  • Chopped Cilantro
  • 8oz Crème Fraiche
  • 2 squeezes of Lemon Juice
  • 1 pinch Salt
  • 1 tbsp Ground Cumin


  • Make the Sauce:


Toast the chiles in a dry pan until aromatic. Remove them from the pan, then add the chopped onion to the pan along with a tsp of oil. Char the onions.


Cover the chiles with hot water, and let them rehydrate for 15-20 minutes.


Toast ½ cup sliced almonds in the pan when the onions come out.


Put the onion in the blender with the roasted tomatoes, toasted almonds, honey, umami powder, and two cups of the vegetable stock. Blend until pureed & combined.


Pour the mixture into a saucepot, add the rest of the vegetable stock, then simmer to reduce until it coats the back of a spoon. Add the salt and lime juice, taste, and add additional salt as necessary.

  • Make the Filling:


Broil the poblanos until blackened. Core, seed, peel & chop them.


Tear the oyster mushrooms into bite sized pieces & caramelize them (how to saute mushrooms) in two batches with the oil & salt.


Toss the poblano pieces with the other filling ingredients.

  • Stuff & Bake the Tortillas:


Preheat your oven to 350 degrees.


Briefly fry the tortillas in oil (not until crispy), then dip them in the sauce.


Put ¼-1/3 cup filling in each tortilla, roll it and pack it in a baking dish.


Once all the tortillas are filled, sprinkle them with the cheese topping.


Bake the enchiladas for 30-45 minutes.


Mix together the crème fraiche, cumin, salt and lemon juice.


Put the enchiladas on plates, then top them with the pepitas, cilantro, and crema.

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