Creamy Mushroom Enchiladas

This is a vegetarian entree...VERY yummie, from "Sunset Cook Book of Favorite Recipes II" ((just for you Teresa!)) Pictures and stuff behind the cut....

Creamy Mushroom Enchiladas

Stuff you’ll need:
4 T. Butter
1-1/2 lbs. Mushrooms, thickly sliced
1 can (7oz.) diced green chilies drained
1 cup sliced green onions (including green tops)
1/2 pint (1 cup) plain yogurt
1 sm. 3oz. package cream cheese, cut into small pieces
2 T all-purpose flour
10 Corn Tortillas
1-1/2 Cups shredded Jack Cheese

I made the Enchilada Sauce a day ahead.
Stuff for the sauce:
1 15oz. can Tomato Sauce
1 large onion, chopped
2 cloves garlic
3/4 cup dry red wine (or water)
1 T Chili Powder
2 teaspoons each Oregano Leaves & Honey
1 teasp. each of Salt, Ground Cumin and Ground Coriander
1/4 to1/2 teasp. Liquid Hot pepper seasoning

Heat the vegetable oil in a wide fry pan. Throw in the chopped onion, stirring until soft. Next add all the other ingredients. Stir well, Bring to a boil, cover and simmer for 10 min. Set aside to cool (covered) or refrigerate until next day.

Ok here’s the mushroom filling part.
In wide frying pan melt the butter over medium heat, add the mushrooms, stir until mushies are golden and liquid evaporated. Reduce heat to low and add the chilies, onions, yogurt, cream cheese and flour. Cook that, stirring until mixture boils and thickens. Remove from heat.

Heat up your enchiladas sauce if you made it the day before...remove pan from heat. They say to dunk the corn tortilla in the sauce with tongs (softening it) but I was too rough with my tong-age handling and it kept breaking! So, I just would lay the tortilla in the sauce and “smoosh it a little" with my fingers...it worked fine, just becareful-- sauce will be hot. So anyway, you dunk the tortilla in the sauce and spoon about a 1/2 cup of the mushroom mixture down the center.

Gently roll it with seam side down in a 9” x 13” greased casserole dish. It’s ok if they kinda break. Then at the end, pour any remaining sauce on top. If you don’t have much sauce left or it gets too thick, add a little more wine or water to it. (don’t add the jack cheese yet -that comes later.)

Cover with foil and bake for 20 mins 375 degree oven. After the 20 mins. Remove foil add all the Jack Cheese and plop back in oven for 5-7 mins. or until cheese is all melted. I warmed up some rice and added some grilled corn to it and we had that along the side.

That’s it! (Makes 4-6 serving) I hope you try making it sometime. We both really enjoyed it. You can always just buy already made enchilada sauce, but I wanted to follow the recipe exactly the first time I made it. My new stove worked great, but it really heated up the kitchen!! (I was sooo sweat and hottie)

(ya...I guess it wasn't the best choice of recipes to try on a 92 degree day? lol!)

Bye!!
Lo**

** that's me in one of Teresa's handmade felt hats**

Posted by Lori at July 8, 2005 05:19 PM