Portobello and Poblano Enchiladas Makes 12 Enchiladas 1/4 cup distilled white vinegar 1 Tbsp. sugar 5 Tbsp. fresh lime juice (from about 2 limes), divided Preheat oven to 350°F. Combine vinegar, sugar and 4 Tbsp. lime juice in a small bowl. Stir in half of the onion, cover and set aside. Purée chipotle chile and 1/4 cup cream in a blender until smooth. Transfer to a medium bowl; stir in 1/4 teaspoon salt and remaining 2 cups cream and 1 table- spoon lime juice. Set aside. 1 large red onion, thinly sliced, divided 1 chile from a can of chipotle in adobo 2 1/4 cups heavy cream, divided 1 tsp. kosher salt, divided 3 Tbsp. vegetable oil 5 large Portobello mushrooms, stemmed, thinly sliced 2 poblano chiles, cut into 1/4" strips 1 garlic clove, finely chopped 12 corn tortillas 6 oz. queso fresco, crumbled (about 1 cup), divided 1/3 cup cilantro, coarsely chopped, divided 3/4 cup grated cheddar 28 April/May 2017 Heat oil in a large heavy skillet over medium-high until hot but not smoking. Add mushrooms, poblano chiles, garlic and remaining onion and cook, stir- ring occasionally, until mushrooms are tender and onions are translucent, about 10 minutes. Season with remaining 3/4 teaspoon salt. Meanwhile, stack tortillas with damp paper towels between each one, then wrap the stack in a clean dish cloth. Microwave for 45 seconds. Keep stack wrapped. Spread 1/2 cup cream sauce on the bottom of a 9x13" bak- ing dish. Transfer remaining sauce to a wide shallow bowl and dip tortillas, one at a time, into sauce to coat. Stack dipped tortillas on a work surface. Sprinkle 1 tablespoon queso fresco down center of 1 tortilla. Top with 1/4 cup mushroom mixture, arranging down center over cheese. Top with 1 teaspoon cilantro. Roll up tortilla and place seam side down in prepared baking dish. Repeat with remaining tortillas. Spoon remaining sauce over enchiladas, making sure to cover entirely with sauce. Top with cheddar and remaining 3 tablespoons queso fresco. Bake enchiladas until cheese is melted and edges of tortillas are toasted, 25-30 minutes. Serve topped with reserved pickled onion and remaining 1 tablespoon cilantro.