Mushroom, Kale, and Spinach Enchilada Casserole with Salsa Verde and Roasted Poblano Cream
6 Tbsp water
1 small garlic clove
2 Tbsp minced red onion
2 Tbsp fresh lemon juice
salt, to taste (about 1/2 teaspoon)
Roast the poblano pepper. You can do this in one of two ways:
(2) Place poblano pepper directly on top of a gas flame. Turn frequently until pepper is blackened on all sides. Follow directions above from placing pepper in a bowl and covering.
To assemble the enchiladas:
Scoop other half of Mushroom, Kale and Spinach filling over tortillas, smoothing filling into a uniform layer. Place another layer of tortillas followed by the final 1/3 of the jar of salsa verde spread over the tortillas.