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I cannot be friends with anyone who uses canned green chiles for a recipe like this. Well, I at least cannot be romantically involved with anyone who uses canned green chiles for a recipe like this. It is only acceptable, in my book, to use such evil things if you live where there is anything remotely close to a “first frost” that ends chile season. I am certain that in most areas, you can scrape together the fresh ingredients to make this dish happen. And if not, I mean, do it anyway with canned chiles but just don’t tell me about it.

In case you were wondering, I have every right to be bossy since it’s my blog. Now, I just need to find an excuse to be bossy all the other times I’m bossy. Anyway, back to the task at hand–these smoky and tangy vegetarian enchiladas are filled with mushrooms, caramelized onions, and queso fresco. Then, the filled and rolled corn tortillas are surrounded by a super simple green sauce that only has 5 ingredients. So proud of it this one! Get on it.

Ingredients (serves 3)
Sauce:
10 tomatillos, husks removed
1 poblano pepper
2 jalapeño peppers 
5 garlic cloves
1/4 cup cilantro
1/2 cup water
4 tablespoons olive oil
Kosher salt
Enchiladas & Filling:
6 corn tortillas
8 oz queso fresco (package is typically 12 oz)
1 cup crimini mushrooms, destemmed and sliced
1 cup white button mushrooms, destemmed and sliced
1 teaspoon cumin
1/2 brown onion, sliced

Directions
In a 425° oven, roast the tomatillos, jalapeños, poblano, and garlic cloves for 15 minutes after drizzling in olive oil and a pinch of kosher salt. Leave all green things whole and keep the peels on the garlic cloves. Turn everything over, once, halfway through the roasting time. 

After everything gets all brown and roasty (that is now officially a word), let everything cool for about 5 minutes. You’ll lose fingerprints if you try to pick at these right away. After everything has cooled for a few, remove the stems from the three chiles (they should just pop right out) and remove the seeds from them to your taste. As you may know, the seeds hold the spice so the more you leave in, the spicier the sauce will be. I personally love heat but I de-seeded two out of three chiles and it was still quite spicy. Below is a quick suggestion guide for heat level!

Mild: remove seeds from all three chiles. Medium: remove seeds from both jalapeños and leave the seeds in the poblano. Spicy: remove seeds from one jalapeño and the poblano leave the seeds in the remaining jalapeño.

Toss your picked and pulled chiles into a blender or food processor with the garlic cloves (after you peel them), tomatillos, cilantro, water, and a pinch or two of kosher salt to taste. Blend until smooth.

In a skillet over medium-high heat, heat 1 tablespoon of olive oil for 3o seconds and add in the crimini mushrooms. Sauté until golden brown, about 5 minutes. Remove from pan and set aside. Repeat process while white button mushrooms.

It’s important to do them in batches or else they will release too much water and overcrowd the pan, causing them to steam in liquid. If there is too much liquid, they won’t brown up and develop a nice flavor. Once the white button mushrooms are nice and brown, set aside with crimini mushrooms. 

In the same pan where we browned our mushrooms,  bring the pan to medium-low heat and add a tablespoon more of olive oil. Give the oil about 30 seconds to heat up and then add in the sliced onions and cumin. Let these cook slowly for 8 minutes, stirring frequently, so they don’t over-brown. 

After the onions are a lovely golden color, turn off the heat and add the mushrooms back in and mix all three ingredients together.

Alright, assembly–I used a 9″ round pan because I intentionally wanted to only fit 5 enchiladas and then make 1 separate “bake later” enchilada in an individual ramekin (and also because I wanted to complicate this post) BUT if you aren’t planning to do this, use a 9″ x 9″ square pan and you’ll fit all 6 enchiladas in beautifully.

First, pour enough sauce in the bottom of the pan to coat it evenly. Take one tortilla and dip it in the sauce you just poured in the bottom of the pan and coat both sides. Along the center of the tortilla, place 4-5 pieces of queso fresco and then put a generous amount of mushroom &  onion topping on top of the cheese. Don’t be over-zealous with the filling but don’t skimp either. Play this one by trial and error. Even if they are over-stuffed, it won’t matter! If a little filling comes out, it’s all good.

Repeat enchilada assembly for the remaining 5 enchiladas. Pour remaining sauce over the top of the enchiladas and crumble remaining queso fresco on top.

Oh, remember how I stole one set of enchilada assembly parts for a bake later dinner-for-one? Here is that beauty:

Lower oven temperature to 375° and bake enchiladas for 25-30 minutes or until golden on top. 

Here is the nifty and neat printable:

ROASTED TOMATILLO & POBLANO ENCHILADAS
Serves 3
Write a review
Print
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Ingredients
  1. 10 tomatillos, husks removed
  2. 1 poblano pepper
  3. 2 jalapeño peppers
  4. 5 garlic cloves
  5. 1/4 cup cilantro
  6. 1/2 cup water
  7. 4 tablespoons olive oil
  8. Kosher salt
Enchiladas & Filling
  1. 6 corn tortillas
  2. 8 oz queso fresco (package is typically 12 oz)
  3. 1 cup crimini mushrooms, destemmed and sliced
  4. 1 cup white button mushrooms, destemmed and sliced
  5. 1 teaspoon cumin
  6. 1/2 brown onion, sliced
Instructions
  1. In a 425° oven, roast the tomatillos, jalapeños, poblano, and garlic cloves for 15 minutes after drizzling in olive oil and a pinch of kosher salt. Leave all green things whole and keep the peels on the garlic cloves.
  2. Turn everything over, once, halfway through the roasting time.
  3. Let the chiles and garlic cool for about 5 minutes.
  4. After everything has cooled for a few, remove the stems from the three chiles (they should just pop right out) and remove the seeds from them to your taste. (Mild: remove seeds from all three chiles. Medium: remove seeds from both jalapeños and leave the seeds in the poblano. Spicy: remove seeds from one jalapeño and the poblano leave the seeds in the remaining jalapeño)
  5. Toss chiles into a blender or food processor with the garlic cloves (after you peel them), tomatillos, cilantro, water, and a pinch or two of kosher salt to taste. Blend until smooth.
  6. In a skillet over medium-high heat, heat 1 tablespoon of olive oil for 3o seconds and add in the crimini mushrooms.
  7. Sauté crimini mushrooms until golden brown, about 5 minutes. Remove from pan and set aside.
  8. Repeat process while white button mushrooms. Once nice and brown, set aside with crimini mushrooms.
  9. In the same pan where we browned our mushrooms, bring the pan to medium-low heat and add a tablespoon more of olive oil. Give the oil about 30 seconds to heat up and then add in the sliced onions and cumin.
  10. Let the onions cook slowly for 8 minutes, stirring frequently, so they don’t over-brown.
  11. After the onions are a lovely golden color, turn off the heat and add the mushrooms back into the skillet and mix all three ingredients together.
  12. In a 9″ x 9″ square pan, pour enough sauce in the bottom of the pan to coat it evenly.
  13. Take one tortilla and dip it in the sauce you just poured in the bottom of the pan and coat both sides.
  14. Along the center of the tortilla, place 4-5 pieces of queso fresco and then put a generous amount of mushroom & onion topping on top of the cheese. Don’t be over-zealous with the filling but don’t skimp either. Play this one by trial and error. Even if they are over-stuffed, it won’t matter! If a little filling comes out, it’s all good.
  15. Repeat enchilada assembly for the remaining 5 enchiladas.
  16. Pour remaining sauce over the top of the enchiladas and crumble remaining queso fresco on top.
  17. Lower oven temperature to 375° and bake enchiladas for 25-30 minutes or until golden on top.
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