"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Mushroom Enchiladas Recipe

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This recipe for Mushroom Enchiladas, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Wheeler
Added: Wednesday, October 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup heavy cream
5 tbsp bottled chile puree
2 cloves garlic, minced
2 tbsp lime juice
Sea salt to taste
1 tbsp olive oil
1 small onion, diced
12 oz shredded Monterey Jack or Mexican cheese mixture
1 portabella mushroom, diced
8 oz mushrooms (oyster, shitake, wood ear, etc)
1 avocado, peeled, pitted, & diced
1 tomato, diced
3 tbsp fresh cilantro leaves, chopped
6 corn tortillas
Avocado Pico de Gallo*

Directions:
Directions:
In large skillet, sauté onion, garlic, and mushrooms in olive oil. Add cream, chile puree, lime, salt, avocado, tomato, cilantro, and 8 oz shredded cheese. Spoon ˝ of mixture into baking dish, layer with six overlapping corn tortillas, remaining mixture, and top with cheese. Bake 7-10 minutes at 350. Garnish with additional cilantro and Avocado Pico de Gallo.

Personal Notes:
Personal Notes:
In honor and support of my wonderful friend Pat Leins in her fight against Multiple Sclerosis.

 

 

 

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