- Wild Mushroom Enchiladas with Ancho Chili-Cream Sauce
4 servings 2 cups Water
2 dried ancho chilies
4 large garlic cloves, peeled
2 cups whipping cream
4 teaspoons fresh lime juice
3 tablespoons butter
3/4 cup chopped onion
12 oz fresh wild mushrooms
shiitake and portabello)
5 oz feta cheese, crumbled
6 tablespoons chopped fresh cilantro
2 medium tomatoes, seeded, chopped
1 small avocado, pitted, peeled, cut into 8 6-inch-diameter corn tortillas
Bring 2 cups water to boil in small saucepan. Remove saucepan from
30 minutes. Drain chilies, reserving
tablespoons soaking liquid. Cut stems off chilies. Cut chilies
open. Scrape out seeds and discard. Combine chilies, 6 tablespoons
reserved soaking liquid and garlic in blender and puree until
smooth. Preheat over to 3500 F. Combine cream and chili puree in
heavy large skillet. Bring to boil. Reduce heat; simmer 3 minutes.
Whisk in lime juice. Season with salt. Strain sauce; return to
skillet. (Sauce can be made 1 day ahead. Cover and chill.)
Melt butter in another heavy large skillet over medium heat. Add
onion and mushrooms and saute until onion is translucent and mushrooms are tender, about 5 minutes. Add cheese, cilantro,
tomatoes, and 3 tablespoons cream sauce. Simmer until just heated
through, about 4 minutes. Stir in avocado. Season filling with
salt and pepper. Remove from heat.
Bring remaining cream sauce to simmer over low heat. Cook 1 tortilla
in cream mixture until softened, turning to coat, about 15 seconds.
Carefully transfer tortilla to baking sheet. Repeat with remaining
tortillas. Cover remaining sauce and keep warm. Spoon generous 1/3
cup filling down center of each tortilla. Roll up tortillas,
enclosing filling completely. Arrange seam side down on same baking
sheet. Cover enchiladas with foil. Bake enchiladas until heated
through, about 10 minutes. Transfer to plates. Spoon some sauce
atop each. Serve, passing any remaining sauce separately.
