Vegetable Enchiladas

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Vegetable Enchiladas || Cookie Magazine
Cilantro, Tomatoes, Green Onions & Sour Cream on the side


Vegetable Enchiladas
Serves 8

Vegetable Oil
1 large yellow onion, sliced
3 garlic cloves, minced
1-1/2 lbs. mixed mushrooms
Salt & pepper
2 T. Mexican spice blend (or a combination of cumin, chili powder, garlic powder and Mexican oregano)
2 canned chipotle chiles in adobo, seeded and minced
2 canned whole green chiles, seeded and coarsely chopped
1-28 oz. can whole tomatoes
1 c. frozen corn
1 small handful all-purpose flour
1-28 oz. can red enchilada sauce (mild or hot)
14-18 corn tortillas
1 c. shredded cheddar and jack cheeses

1. Preheat the oven to 350 degrees F.

2. Coat the bottom of a large, heavy skillet with the vegetable oil. Over medium heat, cook the onion and garlic until tender and golden, about 5 minutes.

3. Add the mushrooms and season with salt and papper to taste, then sprinkle with the Mexican spice blend. Cook until the mushrooms release some of their liquid and are just tender.

4. Add the chilies and cook for 2 minutes. Stir in the tomatoes, breaking them up with a spoon (NOTE: I crushed in my hands before adding), and add the corn. Simmer together until the liquid thickens slightly, about 4 minutes.

5. Remove from heat and dust the top with flour. Set aside and let cool.

6. Meanwhile, pour the enchilada sauce into a shallow dish.

7. Cover a small stack of the tortillas with a damp towel. Heat them in the microwave until pliable, about 30 seconds.

8. Dip both sides of the tortilla into the sauce. Spoon a large scoop of filling down the middle, then fold both sides toward the middle of the tortilla. Place the enchilada, seam side down, in a baking dish. Continue assembling enchiladas with the rest of the tortillas, overlapping them slightly in the dish.

9. Once all are made, sprinkle them with the cheese. Bake them in the oven until the cheese is oozing, about 15 minutes.