These delicious and earthy vegetarian Mushroom Potato Enchiladas are extra yummy with a side salad and a bit of crema or thinned sour cream alongside.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
- 1 oz. dried wild mushrooms
- 1/2 lb. mushrooms, stems finely chopped and caps sliced
- 1/2 lb. mild green chiles, roasted and peeled, chopped
- 1 lb. potatoes, scrubbed cleaned and cut into 1/4-inch dice
- 9 corn tortillas
- Vegetable oil
- 1 recipe Enchilada sauce
- About 8 oz. queso fresco, Monterey Jack, or other melting cheese
- Soak dried mushrooms in 1 cup boiling water for about half and hour. Lift them out and chop them up. Reserve the soaking liquid.
- In a large frying pan over high heat drizzle a bit of oil and cook the fresh and dried mushrooms, stirring as much as you care to, until they’ve released all their liquid and that liquid is mostly evaporated. Add potatoes and chiles and about 1/2 tsp. salt and stir it all up. Pour in reserved mushroom-soaking liquid, cover, reduce heat to simmer, and cook until potatoes are tender, about 10 minutes. Remove from heat.
- Preheat oven to 375. In a frying pan over medium heat heat about 1/4 inch of oil. Fry tortillas just to soften them, about 10 seconds each.
- Lay a softened tortilla flat, spread about 1/9 of the vegetable mixture down the center, roll it up and place in a large oiled baking pan. Repeat with remaining tortillas and filling.
- Pour sauce over enchiladas. Sprinkle with grated cheese and bake until cheese is melted and bubbling and enchiladas are heated through, about 20 minutes.
Makes 9 Mushroom Potato Enchiladas.