Mushroom Enchiladas
Author: 
Recipe type: Worknight Dinners, Weekend Cooking
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • For the Sauce
  • 1 tablespoon canola oil
  • ½ large yellow onion, finely diced
  • 1 teaspoon dried oregano
  • 2 teaspoons chili powder
  • 1 28-ounce can tomato puree
  • 1 teaspoon sugar
  • 3 tablespoons heavy cream
  • ¼ - ½ cup water (optional)
  • Kosher salt
  • For the Enchiladas
  • 1 tablespoon canola oil
  • ½ large yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried epazote (optional)
  • 1 pound buttom, crimini or oyster mushrooms, thinly sliced (I used a combination)
  • 1 15-ounce can pinto beans, rinsed and drained
  • 1 cup cooked fresh corn
  • ½ cup chopped cilantro
  • Kosher salt and freshly ground black pepper
  • 6 8-inch flour tortillas
  • 1 cup (packed) grated cheddar cheese
Instructions
  1. Make the sauce: Heat a large saucepan over medium heat. Add the onion and a large pinch of salt. Sauté until softened, about 5 minutes. Stir in the oregano and chile powder and sauté until fragrant, about 2 minutes. Carefully add the tomato puree (it will splatter) and the sugar. Give it a good stir and reduce the heat to medium-low. Pour in the cream and mix well. At this point, you might need to pour in some water. You want a nice thick sauce but if it is too thick, pour in ¼ cup water. Cook over low heat until thickened and the flavors meld together, adding more salt and/or sugar as necessary, about 15 minutes. If the sauce is too thick for your taste, add the rest of the water. Set aside. (Can be made a day ahead. Allow to cool completely, cover and refrigerate. Re-warm on the stove, adding more liquid to reach desired consistency.)
  2. Make the enchiladas: Heat a large sauté pan over medium heat. Add the onion and a large pinch of salt. Sauté until softened, about 5 minutes. Add the garlic, oregano, and epazote and sauté until fragrant, about 2 minutes. Stir in the mushrooms. Don’t worry if the pan seems crowded, the mushrooms cook down considerably. Raise the heat to medium-high and cook until the mushrooms give off their liquid and the pan is mostly dry, stirring often, about 10 minutes. Stir in the beans and the cilantro. Stir in the corn during the last minute of cooking. Add another pinch of salt and a few grinds of pepper. Give everything a good mix, allowing the cilantro to wilt a bit, and turn off the heat. Taste for seasoning and adjust as necessary.
  3. Preheat oven to 375 degrees. Brush just a bit of sauce along the bottom of a 9x13-inch baking pan. Have the tortillas close by. Set one tortilla on a work surface and spoon about a tablespoon of sauce over the surface. Scoop roughly ⅙th of the filling into the middle of the tortilla and roll carefully and tightly. Repeat with the remaining tortillas. You may have a bit of filling left over.
  4. Using a spoon, spread the rest of the sauce over the top of the enchiladas, making sure to coat the ends as well so they don’t dry out. Sprinkle the top with cheese and cover with foil. Bake for 30 minutes, then remove the foil and bake for another 5 minutes. Serve hot.
Recipe by In Good Taste at https://ingoodtaste.kitchen/worknight-dinner-recipe-mushroom-enchiladas/