Mushroom Enchiladas with New Mexico Red Chile

This is a fabulous meal to make for company or if you just want to impress your family. It is a vegetarian meal but you can substitute any kind of meat in here including chicken, pork, shrimp or even fish.

I made this fabulous meal for a friend who was coming over with her family. They are vegetarian so I had to be careful and use vegetable broth where ever I normally use chicken broth, etc.

I made a delicious stuffing for the enchiladas with cremini mushrooms, onions and garlic. I added paprika and unsweetened cocoa. I wanted to emulate the mole sauce flavor which is a very labor intensive dish to make requiring lots of ingredients. I decided to introduce just the cocoa part to the stuffing to bring out the earthiness in the mushrooms.

I used whole-wheat tortillas- and guess what- no one noticed. Once the tortillas are doused with the super flavorful sauce, you can’t tell the difference. A perfect, sneaky way to make the dish healthy without anyone knowing.

I also cooked up some green rice and some quick vegetarian refried beans- recipes to follow tomorrow and the day after.

Definitely try making the mushroom enchiladas with new mexico red chilies- you will be impressed with yourself.

Red Sauce

• 2 (15 ounce) diced fire roasted tomatoes with chilies
• 2 to 3 medium shallots, chopped
• 3 garlic cloves, chopped
• 1 tablespoon olive oil
• Salt

In a large saucepan, heat the olive oil on medium high heat. Add the shallots and garlic and sauté for 3 to 4 minutes. Add the two cans of diced tomatoes. Mix well and cook for about 5 minutes. Add salt.

• 1 dried New Mexico red chile
• 1 cup vegetable broth

Remove the stems and seeds of the chile pod. Simmer in a small saucepan with chicken broth for about 10 minutes, until it is soft. Place the chile and broth in the blender and puree until smooth.

Add the pureed chile to the tomato mixture. Mix well and check for seasonings. Puree till smooth in a blender and keep aside.

Makes about 3 cups. Keep one cup aside and leave the 2 cups for the enchiladas.

Red Chile Salsa

• 1 cup cherry tomatoes
• 1 tablespoon olive oil
• Salt
• 1 cup red chile sauce

Roast in a 400 degrees F for about 20 minutes till the tomatoes are soft and bursting. Add to the red chile sauce and serve with chips and homemade guacamole.

Mushroom Filling

• 2 (10 ounces) cremini mushrooms, sliced
• 2 tablespoons extra light olive oil
• 1 medium onion, sliced
• 2 teaspoons paprika
• 2 teaspoons unsweetened cocoa
• Salt
• ¼ cup cilantro, chopped

Heat a large frying pan and add the olive oil. Add the mushrooms and sauté on high heat for 5 to 6 minutes or till they loose their moisture and develop a golden brown color. Add the onions and sauté for another 3 to 4 minutes. Add the salt, paprika and cocoa. Mix well and top with cilantro and keep aside. This mixture is enough for 6 large enchiladas and some leftovers.

• 1 cup pepper jack cheese, shredded
• ½ cup queso fresco, shredded and divided into 6 portions for the enchiladas
• 6 large whole-wheat tortillas

Preheat oven to 350 degrees F.

You will need a 9 by 13 ovenproof dish to bake the enchiladas. Spread a quarter cup tomato sauce on the bottom of the dish. Place ½ cup of tomato sauce in a wide bowl to dip the tortillas and soften them.

Take each tortilla dip in the sauce and spread sauce with fingers evenly on both sides of the tortilla. Place about 2 tablespoons of mushroom filling and the some of the divided queso fresco. Roll tightly and place in the dish seam side down. Once all 6 tortillas are filled and placed in the dish, cover with the remaining tomato sauce and top with the pepper jack cheese.
Bake covered for 25 minutes.

Serve with a side with green rice and refried beans.