If you live near the DU area in Denver, you can just head over to the Pioneer to try these. If not, this homemade version is delicious and easy to make. If I were you, I’d double or triple this recipe.
Ingredients:
- 1 large poblano pepper (If you can’t find poblanos, substitute Anaheim chiles — and, if you want it spicy, add a bit of fresh jalapeno.)
- Olive oil
- 8-10 oz. mushrooms, sliced (You can use regular button mushrooms or any combination of button, cremini, and baby ‘bellas.)
- 1/4 cup sour cream
- 1 cup shredded cheese (Monterey jack and cheddar)
- Corn tortillas
- 1 tsp. ground cumin
- Salt
- Green chili sauce for topping (Green chili is pretty easy to make. If you don’t have a freezer full of roasted green chiles, you can use the canned ones, but you know how I feel about canned foods. There are several brands of decent vegetarian jarred sauce. Nanita’s is a Colorado brand that sells online; it’s pretty tasty. Also 505 is widely available, even at Costco I think.)
To make enchiladas:
Remove the stem and seeds from the chile(s) just like you would from a regular bell pepper and cut into small strips. In a skillet heat 1 capfull of oil over medium heat. Add the mushrooms, peppers, cumin, and a pinch of salt. Sautée, stirring occasionally, for about 5-7 minutes until veggies are soft. If you want some bits to be slightly browned, cook an additional few minutes and don’t stir so much. Add the sour cream and about half the cheese.
Preheat the broiler. Get out your largest casserole dish and spray with cooking spray or lightly oil it. Wrap the tortillas in a damp kitchen towel and microwave for 30-60 seconds (or, to make sure they’re good and pliable — and especially delicious — dunk them, using tongs, one at a time in a shallow pan of the green chile sauce for about 15 seconds). Spoon the mushroom-chile mixture into the warmed tortillas, wrap them around the filling, and put in the pan. Continue doing this until you’ve used all the stuffing and the enchiladas fill the pan snugly and with no gaps. If your kids won’t eat mushrooms (like mine), you can make a few plain cheese enchiladas in the same pan. Broil until cheese is melted, about 3-4 minutes. My oven has a “low broil” setting, and I used that with the rack about 5 inches below the broiler.
Serve with green chile and chopped tomato if you want.
