Roasted poblano peppers and mushrooms stuffed in corn tortilla and topped with a creamy flavorful poblano cream sauce!
Line a baking sheet with foil. Lightly rub olive oil on the surface of each poblano chile.
Place them on the baking sheet and bake for 10-15 minutes until the outer skin blackens and blisters throughout. You may need to rotate the poblano pepper half way through to even out the roasting.
Half way through this process, add and mix in the minced garlic, some salt, and pepper.
Continue to repeat with the remaining corn tortillas and filling and place in the tray.
For the next step, you can use one of two methods - oven or microwave. If you have the time, use the oven as that is the preferred method of baking. If you are short on time, use a microwave to finish cooking the enchiladas. Both methods will leave you with a tasty satisfying dish.
Mushroom Enchiladas with Poblano Cream Sauce https://vegetariangastronomy.com/mushroom-enchiladas-with-poblano-cream-sauce-gluten-free-contains-dairy/