Spicy Mushroom Enchiladas

by Tarla Dalal

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Added to 193 cookbooks
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Deep fried tortillas are stuffed with a mushroom filling, topped with Mexican tomato sauce and then baked to form enchiladas.

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Preparation Time: 20 min.
Cooking Time: 25 min.
Makes 6 enchiladas.
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Ingredients

6 Corn Tortillas
Mexican Tomato Sauce
oil for deep-frying

For the mushroom filling
200 gms fresh mushrooms, chopped
2 onions, chopped
2 tomatoes, chopped
2 green chillies, chopped
1 tbsp chopped coriander (dhania)
1/2 tsp dried oregano
2 tbsp cornflour
1 tbsp oil
salt to taste

For the baking
3 tbsp grated cooking cheese

Method
For the mushroom filling

Heat the oil and fry the onions, tomatoes, green chillies and coriander for a while. Add the chopped mushrooms and fry for a while. Add the oregano and salt.
Sprinkle the cornflour over the mushrooms and cook for 2 to 3 minutes.

How to proceed

Deep fry the tortillas in oil for a few seconds until limp.
Fill each tortilla with the mushroom filling and roll up.
Arrange in a baking dish and pour Mexican tomato sauce down the centre of the tortillas.
Sprinkle the cheese on top and bake in a hot oven at 200 degree C (400 degree F) for 20 minutes.

Tips

Variation : Refried Bean Enchiladas :
Instead of the mushroom filling, use the mushroom and cottage cheese mixture from crepes Mexicana.
Along with 1 cup refried beans and follow the same method as for spicy mushroom enchiladas.

RECIPE SOURCE : Mexican Cooking