Poblano Mushroom Enchiladas with Avocado Cream Sauce

This recipe is a knockout. And I have anecdotal proof: My husband, who is culinarily hard to please, couldn’t stop raving about it. It’s a little more work than usual, so you might want your sous chef, that is, a friend, partner or child, to help you. They won’t be sorry.

The fun thing about developing your own cuisine is that you can mix and match existing recipes to make new ones, then add a few tweaks of your own. The filling for these enchiladas, for instance, comes from Bon Appetit’s recipe for poblano and mushroom tacos. The avocado cilantro cream sauce is from Gimme Delicious. And the enchilada assembly and baking is from The Recipe Critic’s Chicken Enchiladas with Avocado Cream Sauce.

Together, they make something wonderful. So here are these recipes in combination, with a few minor modifications. And I know my pictures look like a movie star’s face before it’s been Photoshopped, but the food tastes great. Thanks for visiting my blog!

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The Filling
4 tablespoons olive oil
2 medium to large poblano chiles, seeded, sliced into strips
1 red onion, sliced
6 ounces crimini mushrooms, sliced (about 2 1/2 cups)
2 teaspoons cumin
salt to taste (I recommend 1/2 teaspoon)

Heat oil in skillet on medium-high and add chiles, red onion and mushrooms. Sauté for 5 minutes. Turn off heat, then add cumin and salt. Mix well and set aside.

The Avocado Cream Sauce
1 California avocado
1 clove garlic, peeled
1/4 cup chopped cilantro
1/4 cup plain nonfat Greek yogurt
1/3 cup water
1 tablespoon fresh lime juice
4 tablespoons olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper

Place ingredients in a blender and whirl until smooth, scraping down the sides of the blender as necessary. Set aside.

Make the filling and the cream sauce first, then preheat the oven to 350 degrees while you cook the tortillas.

The Tortillas
8 corn tortillas
olive oil

Tip: You will need to soften the tortillas in hot oil, so before doing so, please follow these safety measures. First, make sure your frying pan is dry. Any water in the oil will turn to steam while you’re cooking, causing the hot oil to pop and splatter. Second, heat the oil gradually, allowing any steam to escape. You can also cover the pan with a fine mesh splatter guard; I recommend doing that. 

Fill a frying pan with olive oil to about 1/4 inch depth. Heat oil on medium-high, then cook tortillas in hot oil for about 10 seconds on each side, and place on paper towels to drain.

Assembling the Enchiladas
Place a softened tortilla down on a plate, spread 1 tablespoon of avocado cream sauce down the center. Add some of the poblano mushroom filling. Roll the tortilla up and place seam side down in a baking dish. Repeat with remaining tortillas. Spread the rest of the avocado cream sauce over the tops of the enchiladas. Cover with foil and bake at 350 degrees for 20 minutes. Remove enchiladas from the oven, garnish with a few springs of cilantro and serve.

Buen Provecho!

 

 

 

 

 

 

 

 

 

 

 

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