Double Poblano Enchiladas 

 Double Poblano Enchiladas 

These flavorful enchiladas are packed with a delicious filling of ground beef, poblano peppers, and mushrooms, all wrapped in soft tortillas and topped with cheese. Here’s how to make them:

Ingredients:
1 lb fresh ground beef (85/15)
1 poblano pepper, seeded and diced
1/2 small red onion, diced (reserve a few for garnish)
3 cloves garlic, minced
1 lb mushrooms (such as trumpet and shiitake), roughly chopped
1/2 cup dry white wine (like Pinot Gris) or chicken stock
2 tbsp salted butter
Juice of 1 lime
2 tsp dried Mexican oregano
2 tsp garlic powder
1 tsp onion powder
2 tsp sweet paprika
1 dash cinnamon
2 tsp cumin
1 tbsp chili powder
4 large flour tortillas
1 cup shredded Colby or Jack cheese
Parsley or cilantro for garnish (optional)
Salt and pepper to taste
Olive oil for cooking
Instructions:
Prepare the Filling:
In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced red onion and poblano pepper, cooking until softened, about 3-4 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
Stir in the chopped mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
Pour in the white wine (or chicken stock) and let it simmer for a few minutes until the liquid reduces slightly.
Add the butter, lime juice, dried Mexican oregano, garlic powder, onion powder, sweet paprika, cinnamon, cumin, chili powder, salt, and pepper. Mix well and cook for another 2-3 minutes. Remove from heat.
Assemble the Enchiladas:
Preheat your oven to 375°F (190°C).
In a large baking dish, spread a thin layer of the beef mixture on the bottom.
Take a flour tortilla and fill it with a generous amount of the beef mixture. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
Once all the enchiladas are in the dish, sprinkle the shredded cheese evenly over the top.
Bake:
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve:
Garnish with reserved diced red onion and fresh parsley or cilantro if desired. Serve warm and enjoy!