Instead of giving the peppers time to percolate, rendering mushroom enchilada filling way too spicy, throwing in minced, raw serrano peppers at the end adds just the right amount of fresh, perfectly distributed heat to balance out earthy mushrooms.
- 3 T vegetable oil
- Olive or vegetable oil cooking spray (or another tablespoon of oil)
- 1 C finely chopped white onion (half of a large onion)
- 2 t chopped garlic (slightly larger pieces than minced)
- 1/2 t dried oregano
- 1 1/2 lbs. mushrooms, chopped with a few pulses in the food processor, or finely chopped
- 2 15 oz. cans diced, unsalted tomatoes, drained
- Kosher or sea salt
- 1 to 2 serrano chiles (or small jalapenos), seeded and finely chopped
- 2 t dried epazote (optional; order it here)
- 1/4 C roughly chopped fresh cilantro
- 14 6-inch corn tortillas
- 2 C roasted tomato sauce (recipe below; pictured) or enchilada sauce
- Optional: crumbled cotija or feta cheese, sour cream, extra chopped cilantro, lime wedges
- Heat oil over medium high in a 3 quart skillet or Dutch oven. Add onion and cook about 2 minutes, until starting to soften, then add garlic and oregano and cook another 2 minutes. Add mushroom pieces, tomatoes, and 1/2 teaspoon salt, and simmer as the mushrooms cook, first giving off their liquid, then as it reduces almost completely, about 20 minutes. Stir occasionally. Turn off heat and stir in fresh chiles, epazote, cilantro, and more salt if needed. Set aside while you soften the tortillas.
- Heat oven to 300 and spray a 9 by 13 inch pan with cooking spray. If you made the sauce in advance, allow to come to room temperature or briefly warm it so it’s not cold from the refrigerator.
- Place 6 tortillas on a baking sheet in a single layer, and spray or brush both sides thinly with oil. Bake 3 1/2 minutes in upper third of oven, until warm and pliable. Fill this batch of tortillas by rolling 1/4 packed cup of mushroom filling in each and placing seam side down in the pan (don’t sauce the bottom of the pan). Repeat the baking/filling process with all the tortillas (you may only be able to fit 12 in your pan). Turn oven up to 375 degrees. Top the pan of enchiladas generously with sauce, then shake gently to allow it to work down into the cracks (I used all the sauce). Bake until hot and bubbly, about 20 minutes. Top enchiladas with sour cream, crumbled cheese, and cilantro, or serve those extras on the side.
As written, without optional toppings, recipe is gluten free and vegan.
Recipe adapted from Deborah Madison’s The New Vegetarian Cooking for Everyone.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Entree
- Cuisine: Mexican