Mushroom and Vegetable Enchiladas
Mushrooms take center stage in these enchiladas, which also feature pico de gallo and a chipotle cream sauce.
Pico de Gallo:
Yield: 8 oz.
2 oz. red onion, cut into 1/2-in. dice
6 oz. Roma tomatoes, cut into 1/2-in. dice
2 tbsp. fresh cilantro, chopped
1/4 oz. serrano pepper, minced
Salt to taste
Ground black pepper to taste
1/2 tsp. lime juice
Chipotle Cream Sauce:
Yield: 48 oz.
48 oz. béchamel sauce
3 oz. Minor’s Chipotle concentrate
Yield: 24 enchiladas
3 tbsp. canola oil
12 oz. onion, sliced
2 tbsp. garlic, minced
15 oz. white button mushrooms, sliced
15 oz. zucchini, sliced into half-moons
1 tbsp. dried oregano
3/4 tsp. ground coriander
3/4 tsp. salt
1/2 tsp. ground black pepper
12 oz. New Mexico green chiles, chopped
1 1/2 lbs. shredded Monterey Jack cheese, divided
24 6-in. corn tortillas
3/4 oz. fresh cilantro, chopped
1. For Pico de Gallo: Combine onion, tomatoes, cilantro, serranos, salt, pepper, and lime juice. Refrigerate until needed.
2. For Chipotle Cream Sauce: Warm béchamel and whisk in chipotle concentrate. Hold warm for service.
3. For Enchiladas: Heat oil in large sauté pan. Sauté onions and garlic for 1 min., then add mushrooms, zucchini, oregano and coriander and stir until just heated through, 2 to 3 mins. Remove from heat and add salt and pepper.
4. Pour into hotel pan and allow to cool to room temperature. Once cooled, stir in green chiles and 12 oz. of cheese. Dip tortillas in hot fryer for 10 to 15 seconds to soften and set aside on sheet pan with screen to drain. Top each tortilla with 2 ½ oz. mushroom filling and roll it up.
5. Place enchiladas seam side down in two rows in oiled 200 pan. Pour chipotle cream sauce over enchiladas and cover tightly with foil. Bake in 350°F oven until enchiladas reach an internal temperature of 165°F. Remove foil and cook until cheese is well melted. Garnish with pico de gallo and cilantro.
Recipe by Mushroom Council