Poblano Mushroom Enchiladas with Goat Cheese Sauce

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Serves: 4 servings (3 enchiladas per serving)

1 pound Baby Bella (Crimini) mushrooms, sliced
2 poblano peppers, seeded and chopped
3 tablespoons butter
1 tablespoon olive oil
1 teaspoon dried thyme
½ teaspoon salt, divided
⅛ teaspoon pepper
½ cup chicken broth, divided
12 corn tortillas
6 oz goat cheese
¼ cup heavy cream
½ cup roasted tomato salsa
½ cup Monterey Jack cheese
1 teaspoon freeze dried or fresh cilantro
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, ¼ teaspoon salt and pepper
Add ¼ 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 ¼ cup chicken broth, goat cheese, cream and ¼ 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 ¼ 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.

From crockpotgourmet.net