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Shiitake Mushroom and Potato Enchiladas Recipe

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This recipe for Shiitake Mushroom and Potato Enchiladas is from The Vincer/Pawlowski Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup dried shiitake mushrooms
2 tbsp olive oil
1 large russet potato, peeled and diced into 1/4-inch pieces
1 cup corn
salt and pepper
2 cups grated Monterey Jack cheese
1 14oz can green chili enchilada sauce
8 corn tortillas, warmed
Directions:
Directions:
Heat oven to 400 degrees F. Combine the mushrooms and 2 cups boiling water in a small bowl and let sit until softened, 20 to 30 minutes. Remote the mushrooms and chop; reserve the soaking liquid.

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the potato and cook, tossing often, until the potato begins to soften, 6 to 8 minutes. Add the corn, mushrooms, 1 cup of the soaking liquid, 1/2 tsp salt, and 1/4 tsp pepper. Reduce heat to medium and cook, stirring often, until the potatoes are tender and most of the liquid is absorbed, 6 to 8 minutes. Transfer to a large bowl and stir in 1 cup of the Monterey Jack.

Spread 1/2 cup of the enchilada sauce in the bottom of a 9×13-in baking dish. Dividing evenly, roll up the mushroom mixture in the tortillas and place seam-side down in the dish. Top with the remaining enchilada sauce and sprinkle with the remaining Monterey Jack. Bake until the sauce is bubbling and the Monterey Jack is melted, 12 to 15 minutes. Remove and serve.

Recipe courtesy of Real Simple magazine, April 2013
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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