Ingredients Jump to Instructions ↓

  1. Wild Mushroom Enchiladas with Ancho Chili-Cream Sauce

  2. 4 servings 2 cups Water

  3. 2 dried ancho chilies

  4. 4 large garlic cloves, peeled

  5. 2 cups whipping cream

  6. 4 teaspoons fresh lime juice

  7. 3 tablespoons butter

  8. 3/4 cup chopped onion

  9. 12 oz fresh wild mushrooms

  10. shiitake and portabello)

  11. 5 oz feta cheese, crumbled

  12. 6 tablespoons chopped fresh cilantro

  13. 2 medium tomatoes, seeded, chopped

  14. 1 small avocado, pitted, peeled, cut into 8 6-inch-diameter corn tortillas

  15. Bring 2 cups water to boil in small saucepan. Remove saucepan from

  16. 30 minutes. Drain chilies, reserving

  17. tablespoons soaking liquid. Cut stems off chilies. Cut chilies

  18. open. Scrape out seeds and discard. Combine chilies, 6 tablespoons

  19. reserved soaking liquid and garlic in blender and puree until

  20. smooth. Preheat over to 3500 F. Combine cream and chili puree in

  21. heavy large skillet. Bring to boil. Reduce heat; simmer 3 minutes.

  22. Whisk in lime juice. Season with salt. Strain sauce; return to

  23. skillet. (Sauce can be made 1 day ahead. Cover and chill.)

  24. Melt butter in another heavy large skillet over medium heat. Add

  25. onion and mushrooms and saute until onion is translucent and mushrooms are tender, about 5 minutes. Add cheese, cilantro,

  26. tomatoes, and 3 tablespoons cream sauce. Simmer until just heated

  27. through, about 4 minutes. Stir in avocado. Season filling with

  28. salt and pepper. Remove from heat.

  29. Bring remaining cream sauce to simmer over low heat. Cook 1 tortilla

  30. in cream mixture until softened, turning to coat, about 15 seconds.

  31. Carefully transfer tortilla to baking sheet. Repeat with remaining

  32. tortillas. Cover remaining sauce and keep warm. Spoon generous 1/3

  33. cup filling down center of each tortilla. Roll up tortillas,

  34. enclosing filling completely. Arrange seam side down on same baking

  35. sheet. Cover enchiladas with foil. Bake enchiladas until heated

  36. through, about 10 minutes. Transfer to plates. Spoon some sauce

  37. atop each. Serve, passing any remaining sauce separately.


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