Poblano Mushroom Enchiladas with Goat Cheese Sauce

I love traditional enchiladas a whole lot, but it's great to go off the beaten path sometimes too! These Poblano Mushroom Enchiladas with Goat Cheese Sauce were just as easy to make as it would be to brown up some beef or chicken and they were a big hit with my family. I foresee these becoming a regular on busy days in our house.

Course Main Course

Cuisine American, Mexican

Prep Time 30

Cook Time 25

Total Time 55

Servings (3 enchiladas per serving)

Calories 544kcal

Author Jennifer Draper

Ingredients

1 pound Baby Bella Crimini mushrooms, sliced
2 poblano peppers seeded and chopped
3 tablespoons butter
1 tablespoon olive oil
1 teaspoon dried thyme
1/2 teaspoon salt divided
1/8 teaspoon pepper
1/2 cup chicken broth divided
12 corn tortillas
6 oz goat cheese
1/4 cup heavy cream
1/2 cup roasted tomato salsa
1/2 cup Monterey Jack cheese
1 teaspoon freeze dried or fresh cilantro

Instructions

Preheat oven to 350 degrees
Melt butter and olive oil in skillet over medium high heat
Add mushrooms and peppers and saute until softened (about 8 minutes)
Season with thyme, 1/4 teaspoon salt and pepper
Add 1/4 cup chicken broth and continue cooking while letting the veggies soften until the broth is absorbed (about 2-3 minutes)
In a small saucepan add the remaining 1/4 cup chicken broth, goat cheese, cream and 1/4 teaspoon salt
Bring to a simmer over medium high heat until cheese has melted and is smooth, sauce should be slightly thick
Divide the mushroom filling between each of the tortillas (about 1/4 cup each) and roll and place seam side down in baking dish
Cover with salsa, goat cheese sauce and shredded cheese
Bake uncovered for 20-25 minutes until cheese is melted everything is heated through
Top with cilantro before serving

Nutrition