- Preheat the oven to 400F. Brush some olive oil in a 9 x 12 baking dish and set aside.
- In a large skillet, saute the mushrooms in 2 tbsp of olive oil over medium heat. Stir occasionally until the mushrooms are a lovely golden colour. (Approx 15 mins) Remove from the heat and toss them in a bowl with 1 1/2 cups of cheese. Season with salt and set aside.
- In the same skillet, cook the onion in the remaining olive oil over medium high heat, stirring until lightly golden. (Approx 6 to 8 mins). Add the chili powder and cumin and stir well for 2 minutes. Add the tomato sauce plus 1/2 cup water. Simmer until the sauce thickens.
- In the greased baking dish pour 1/3 cup of the tomato sauce in the bottom. Coat the tortillas in some sauce to make them pliable and to absorb the yummy flavours of the sauce. Place 1/3 cup of the mushroom mixture down the centre of the tortilla, roll up and place in the baking dish. Once you have repeated this with all 8 tortillas, top them with the remaining sauce and sprinkle the remaining cheese over top. Place into the heated oven and bake for 15 minutes, or until bubbly.
Monday, May 6, 2013
Cheesy Mushroom Enchiladas
CHEESY MUSHROOM ENCHILADAS
1 lb white mushrooms, sliced
1/4 cup of EVOO
2 cups shredded cheese (I used goat cheddar but try monterey jack)
Salt, to taste
1 large white onion, chopped
2 tbsp chili powder
4 tsp ground cumin
1 can tomato sauce (15 oz), although homemade is best!
8- 6" soft corn tortillas