Thursday, December 4, 2008

Baby bella, garlic,and cilantro enchiladas


I had a large container of enchilada sauce sitting in the fridge from when I made huevos rancheros the other day. So, I decided to use it up and make enchiladas today. The baby bellas were on sale for a ridiculously low price ($1.49 a carton) so I decided they would make a wonderful filling. Also, I had some fresh cilantro in the fridge. As for the garlic, that's always at hand. Here's the quick and easy recipe:

12-14 soft corn tortilla shells, small
8 ounces baby bella mushrooms, thickly sliced
2 cloves fresh garlic, crushed and minced
4 tbsp fresh cilantro
8 ounces Monterrey jack cheese: dairy or vegan variety
3-4 cups enchilada sauce: green or red
olive oil or pan spray

lightly fry each corn tortilla, set aside. Meanwhile, saute the mushrooms in a little olive oil or water. Add the garlic for the last few moments, just long enough to soften a little and become aromatic.

Pour half a cup of enchilada sauce in the bottom of the casserole dish. Then, fill each enchilada shell with the mushroom and garlic mixture, cheese, and cilantro. Roll, and place in dish seam-side down. Push each enchilada tight against the others. How many you make depends on how full you fill each one. Then, pour the remaining enchilada sauce on top. Sprinkle a little cheese and cilantro atop the sauce. Bake in 350 degree oven for 30-35 minutes or until bubbling. May garnish with soy or dairy sour cream.


Some other great enchilada fillings: red or yellow onion, beans, rice, zucchini, spinach, dairy or vegan cream cheese

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