Mushroom and Vegetable Enchiladas

Menu Part: 
Entree
Cuisine Type: 
Latin
Serves: 
24 servings

Mushrooms take center stage in these enchiladas, which also feature pico de gallo and a chipotle cream sauce.

Ingredients

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

Enchiladas:
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

Steps

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

More From FoodService Director

Industry News & Opinion

Sodexo has appointed Cathy Desquesses as its chief people officer, the company announced on Friday.

Before joining Sodexo, Desquesses held multiple leadership roles in the human resources department at General Electric, where she worked for 20 years. Most recently, she was the global HR leader for GE Power Gas.

Desquesses will begin her new role on July 1 and will report to Sodexo CEO Denis Machuel. She will replace Juan Pablo Urruticoechea, who is moving into a new position at Sodexo.

Photo courtesy of Sodexo

Managing Your Business
woman in the kitchen alone

The #MeToo movement has turned sexual harassment into the top labor-related regulatory issue for all employers, triggering action from three out of four companies, according to a new survey on workforce concerns.

About two-thirds (66%) of employers rank the issue among their top two employment-related legal worries, even without a change in the pertinent laws and regulations, the canvass found.

What has changed, concluded surveyor Littler Mendelson, one of the nation’s largest labor-focused legal firms, are employee expectations and the social climate.

“No company...

Managing Your Business
Starbucks college campus

Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

However, the success of branded concepts vary greatly. There can be significantly different results depending on whether noncommercial operators decide to franchise, lease or develop their own branded concepts. There’s no one-...

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code