Mushroom & Poblano Vegetarian Enchiladas

By cmschnettler

Ingredients

• Mushroom & Poblano Vegetarian Enchiladas
• 1 large poblano pepper
• 8 oz. pkg. mushrooms
• 1 tsp. cumin
• 1/2 tsp. salt
• 1/4 c. sour cream
• 1 c.(4 oz.) shredded cheddar & Monterey Jack cheeses
• 8 corn tortillas
• Chopped tomato & green onion (optional)

Preparation

Step 1

Stem & seed poblano; cut in strips. In skillet heat 1 Tbs. oil over medium heat. Add peppers, mushrooms & cumin & salt. Cook 8-10 min. or until mushrooms & peppers are tender, turning occasionally. Stir in sour cream & ½ c. cheese.

Preheat broiler. Lightly oil 13X9 baking pan. Wrap tortillas in dampened paper towels & microwave 30 seconds or until warm & softened. Spoon mushroom filling into tortillas;fold over & place in pan. Sprinkle with remaining cheese. Broil 4-5 inches from heat 1-2 minutes, until cheese is melted. Top with tomato & onion.