Cheesy Mushroom Enchiladas

For "Cinco de Mayo" we decided to celebrate our adopted country's Independence Day by whipping up a Mexican feast!!  This was one of the menu items and it was delicious and simple - admittedly this is not an original recipe, but rather one from Rachel Ray.  I used the fresh mushrooms and onions from this week's CSA box from Cooper's Farm and the result was heavenly!!!

CHEESY MUSHROOM ENCHILADAS

Ingredients:

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

• 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.
• ENJOY!!