Mushroom Enchiladas

Name: Mushroom Enchiladas
Ingredients: 1/2 cup olive oil, divided; 1 pound shiitakes, chanterelles or portobellos (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 (recipe follows); 1/4 cup minced fresh cilantro

10 ingredients

9 steps

Ingredients

1/2 cup olive oil, divided
1 pound shiitakes, chanterelles or portobellos (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 (recipe follows)
1/4 cup minced fresh cilantro

Directions

1

Preheat oven to 350 degrees F. Heat 1/4 cup oil in a skillet add mushrooms and saute them until they start to shrink, about 3 to 5 minutes.
2

Add onion, garlic, oregano, coriander and saute for another 2 minutes.
3

Pour mixture into a bowl and stir in cheese, mix well.
4

Heat remaining oil in a cleaned skillet.
5

When oil is hot dip each tortilla in turn and fry for 10 to 15 seconds on each side or until softened.
6

Remove to paper towels to drain.
7

Divide the stuffing evenly among the tortillas, roll them up and place in a lightly oiled baking pan.
8

Pour the roasted vegetable sauce over all and bake for 10 minutes or until the sauce bubbles.
9

Remove from oven, top with chopped cilantro and serve.