Preheat oven to 380 degrees
In a skillet, heat olive oil
Add poblano peppers, mushrooms and liquid aminos - saute for 5-6 minutes, or until tender
Set aside, to fill the enchiladas
I made my corn tortillas from scratch, so they’re warm and malleable - if you’re using store bought you’ll need them to warm up a bit, so they can bend and roll *
Into a large baking dish, pour enough enchilada sauce to cover the bottom of the dish (about ½-¾ cups)
Spoon some enchilada sauce onto a plate and saturate the corn tortillas, one at a time
To one side of the tortilla - spoon in the pepper + mushroom filling and small sprinkle of cheese
Begin to roll the tortilla from one side to the next
Keeping the fold of the tortilla at the bottom, place it gently on top of the enchilada sauce, in the baking dish
Repeat for as many tortillas will fit into the baking dish, layering them side by side
For the last few enchiladas, i layer them in vertical
Cover the rolled enchiladas with remaining enchilada sauce
Sprinkle with remaining cheese
Bake in the oven covered for 20 minutes
Remove cover and bake for an additional 10 minutes, or until golden
Serve with enchilada cream on top or bottom of the plated enchilada
Garnish with radish, cabbage, cilantro and avocado