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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