MUSHROOM
ENCHILADAS
1/2 cup
olive oil, divided
1 pound shiitakes, chanterelles or portabellas (or a combination),
sliced
1 small onion, finely chopped
2 tablespoons minced garlic
1 tablespoon chopped oregano or 1 teaspoon dried Mexican oregano
1/2 teaspoon ground coriander
1 1/2 cups grated Jack cheese
8 corn tortillas
2 cups roasted
vegetable
sauce
1/4 cup minced fresh cilantro
Preheat oven
to 350 degrees F. Heat 1/4 cup oil in a skillet add mushrooms and
sauté them until they start to shrink, about 3 to 5 minutes. Add
onion, garlic, oregano, coriander and sauté for another 2 minutes.
Pour mixture into a bowl and stir in cheese, mix well. Heat
remaining oil in a cleaned skillet. When oil is hot dip each
tortilla in turn and fry for 10 to 15 seconds on each side or until
softened. Remove to paper towels to drain. Divide the stuffing
evenly among the tortillas, roll them up and place in a lightly
oiled baking pan. Pour the roasted vegetable sauce over all and bake
for 10 minutes or until the sauce bubbles. Remove from oven, top
with chopped cilantro and serve
Yield: 8
enchiladas
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