Mushroom Enchiladas Recipe

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Category:	Category: Vegetables and Vegetarian Dishes

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 ½ 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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Mushroom Enchiladas Recipe

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Personal Notes:

Personal Notes: