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Portobello And Poblano Enchiladas
Ingredients
- 1/4 cup distilled white vinegar
- 1 tablespoon sugar
- 5 tablespoons fresh lime juice (from about 2 limes), divided
- 1 large red onion, thinly sliced, divided
- 1 canned chipotle chile in adobo
- 2 1/4 cups heavy cream, divided
- 1 teaspoon kosher salt, divided
- 3 tablespoons vegetable oil
- 3 large portobello mushrooms, stemmed, thinly sliced
- 1 poblano chile, cut into 1/4" strips
- 1 garlic clove, finely chopped
- 12 corn tortillas
- 6 ounces queso fresco, crumbled (about 1 cup), divided
- 1/3 cup cilantro, coarsely chopped, divided
- 3/4 cup grated cheddar
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