Favorite Recipes: Mushroom Poblano Pesto Enchiladas with Chipotle Cream Sauce

PORTOBELLO MUSHROOM POBLANO PESTO ENCHILADAS WITH CHIPOTLE CREAM SAUCE

Back in early 90's and just outta college, Hutch slung burritos at a popular Mexican restaurant in Boulder, CO to make money to support his triathlon habit. This recipe is adapted from one of his favorite dishes on their menu, which he used to woo Shari during their first few months of dating.  We made it for Thanksgiving this year, using our OTZI Grill whilst camping in the Taos, New Mexico area.  Like any good meal, it's a bit time consuming, but worth every messy pot it takes!  Get 10% off your Otzi Grill with our link & promo code "CANLIFE" 

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Instructions

You'll make all the parts of this recipe separately then layer like you would a lasagna in this order (from the bottom up of course) in a Dutch oven, lasagna pan, or Banks Fry-Bake.  Then, reheat the entire casserole over the fire, grill, or in the oven until the top layer is bubbling.  If using a campfire, be sure to add hot coals to the top in order to heat from the top down.  Makes 8 healthy servings!  We serve this dish with spicy slaw and chili beans on the side.  

Make Kale & Arugula Pesto (see our recipe below, or use your favorite brand)

Make Hatch Chili Enchilada Sauce (see our recipe below, or use your favorite brand)

Roast Poblano Peppers (over a fire, then skin, seed, and slice)

Slice & Sauté Mushrooms & Onions (see instructions below)

Lightly Toast 12 White Corn Tortillas

Grate 1/2 pound of Sharp White Cheddar Cheese

Make Chipotle Cream Sauce (see our recipe below)

Layer Order:

• Chipotle Cream Sauce
• Corn Tortillas (pre-toasted)
• Pesto Sauce
• Veggie Filling
• Cheddar Cheese
• Repeat layers at least 3-4 times, depending on the depth of your baking dish
• Final Layer: Chipotle Cream Sauce then decorate with Enchilada Sauce & Pesto

The Three Sauces - The Mexican Flag! (Green, Red, & White):

What we really love about this dish is that it combines 3 of our favorite homemade sauces into one meal!  You will end up with lots of extra sauces, so you can make various dishes throughout the week, or just freeze the leftovers and use them later. 

Kale & Arugula Pesto (Vegan)

This sauce is only used for layering in this recipe.  The recipe below makes a ton of pesto, so you can either make 1/4 of this recipe, or make the whole batch and use it later.

2 cups Arugula 2 cups Kale 1 cup Sunflower Seeds or Almonds, raw 1 ½ cup Extra Virgin Olive Oil 3 TBSP Lemon Juice 3/4 Tsp Salt 4-5 Cloves Garlic

In a food processor or blender, cream together oil, nuts, garlic, salt, and lemon juice until very smooth, then slowly add greens and keep blending until pesto appears. Yes, this one is vegan!

Hatch Chili Enchilada Sauce (Vegan)

This sauce is only used for a decorative topping in this recipe.  The recipe below makes enough for an entire tray of enchiladas, so you can either make 1/4 of this recipe, or make the whole batch and use it later.

3 cups Water
1.5 tsp Garlic Powder
1.5 tsp Onion Powder
1 Veggie Bouillon Cube (or 1 tsp Better Than Bouillon)
1 tsp Salt
½ cup All-Purpose Flour
¼ cup Hatch Red Chili Powder

Chipotle Cream Sauce (Not Even Close to Vegan)

Make this sauce last because it needs to be warm.  You will use ALL of this sauce, so make the whole batch.

3 cups 2% or Whole Milk, pre-heated (until you see the small bubbles forming on the sides)
4 TBSP Butter or Olive Oil
4 TBSP All-Purpose Flour
1 cup White Sharp Cheddar Cheese, grated
2 Chipotle Peppers in Adobo Sauce 
Salt & Black Pepper, to taste

Melt butter in a saucepan.  Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown -- about 2 minutes.  Add the WARMED milk, continuing to stir as the sauce thickens.  Bring it to a boil.  Add the cheese, cook, stirring for 2-3 more minutes. Using an immersion blender, blend in the chipotle peppers with about TBSP of the adobo sauce.

Veggie Filling:

1 med-large Spanish Onion, sliced
3 large Portobello Mushrooms, sliced
3 med-large Poblano Peppers, roasted, skinned, seeded, and sliced
1-2 TBSP Olive Oil

Combine olive oil, mushrooms, and onions in a large pan.  Sauté until vegetables begin to soften, then add pre-roasted poblano peppers. Cook for about 2-3 more minutes or until all veggies are tender. Set aside, but keep warm.

For a complete list of all of our yummy camp recipes, click here.