Along side the picture below of (post from Saturday, February 20) is a picture of the enchiladas I created to grace the plate with the Green Chili Rice. In a shout-out to my friend Lee, who has gone vegan for Lent, these enchiladas can easily be made vegan too.
The base for the filling of these enchiladas is mushrooms. I love using mushrooms to replace meat since they have a good earthy flavor profile. Think portabella mushrooms...they make a great "burger" when done up right.
Like most children, my boys wouldn't come running to the table if I announced we were having mushrooms. But "portabellas" or "porcinis" may sound exotic to little ears, or you can just say they this recipe is for enchililadas, and leave it to that.
Feel free to alter the filling as you wish, using other vegetables to replace the mushrooms in such...
2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
12 oz package of portabella mushrooms, diced
1/2 cup ( or 4 oz can) of sliced black olives
1 yellow pepper, diced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/2 cup light sour cream (OR--silken tofu to make this dish Vegan)
8 - 8 inch tortillas
1 cup jarred red enchilada sauce
optional: top with thinly sliced Colby Jack cheese
Preheat oven to 375 degrees.
In a large skillet over medium high heat, heat the olive oil. Add the onion and garlic and cook for about 5 minutes, or until the onions are translucent.
Add the mushrooms, olives and yellow pepper to the skillet and cook for 5 minutes, or until the mushrooms have softened.
Remove from the heat and add the oregano, cumin, salt, pepper and sour cream (or silken tofu). Mix well.
Place 1/8 of the vegetable mixture on the end of a tortilla and roll up, placing in a 9x13 glass dish seem side down. Repeat 7 times.
Pour enchilada sauce over all the top of the enchiladas, and top with cheese, if using.
Bake 20-30 minutes or until the edges of the tortilla brown slightly.