Mushroom and Vegetable Enchiladas

Mushroom and Vegetable Enchiladas

Source:

Recipe courtesy of the Mushroom Council and Chef Robert Mayberry, University of Texas, Austin

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Yield: 24 servings

Ingredients & Directions

2 oz.
6 oz.
2 Tbsp.
1/4 oz.


1/4 tsp.

48 oz.
3 oz.

3 Tbsp.
12 oz.
2 Tbsp.
15 oz.
15 oz.
1 Tbsp.
3/4 tsp.
3/4 tsp.
1/2 tsp.
12 oz.
1 1/2 lbs.
24 (6-inch)
3/4 oz.

Pico de gallo
(makes about 8 oz.)
Red onion, cut into 1/2-inch dice
Roma tomatoes, cut into 1/2 inch dice
Chopped fresh cilantro
Minced serrano pepper
Salt
Ground black pepper
Lime juice

Chipotle Cream Sauce
(makes about 48 oz.)
Béchamel sauce
Chipotle concentrate (Minor)

Enchiladas
(makes 24 enchiladas)
Canola oil
Sliced onion
Minced garlic
Sliced white button mushrooms
Zucchini, sliced into half moons
Dried oregano
Ground coriander
Salt
Ground black pepper
New Mexico green chiles, chopped
Shredded Monterey Jack cheese, divided
Corn tortillas
Chopped fresh cilantro

Method

To make the pico de gallo: Combine the onion, tomatoes, cilantro, serranos, salt, pepper, and lime juice. Refrigerate until needed.

To make the chipotle cream sauce: Warm the béchamel and whisk in the chipotle concentrate. Hold warm for service.

To make the enchiladas: Heat the oil in a large sauté pan. Saute the onions and garlic for 1 minute, then add the mushrooms, zucchini, oregano, and coriander and stir until just hot through (2 to 3 minutes). Remove from the heat and add salt and pepper. Pour into a hotel pan and allow to cool to room temperature. Once cooled, stir in the green chiles and 12 oz. of the cheese.

Dip the tortillas in a hot fryer for 10-15 seconds to soften and set them aside on a sheet pan with a screen to drain. Top each tortilla with 2 ½ oz. mushroom filling and roll it up. Place the enchiladas seam-side down in two rows in an oiled 200 pan.

Pour the chipotle cream sauce over the enchiladas and cover tightly with foil. Bake in a 350-degree oven until the enchiladas reach an internal temperature of 165 degrees. Remove the foil and cook until the cheese is well melted. Garnish with the pico de gallo and cilantro. Serve 1 enchilada per portion.

Table of Contents

• All Natural Classic Chicken Noodle Soup
• Chicken 'N Waffles
• Garlic Herb Breadsticks
• Spicy Chicken and Grape Lettuce Cups
• Southwest Cod Kabobs
• Mango Red Hot Tilapia Tacos with Lime Coconut Sauce
• Sweet BBQ Pizza
• Greek Fries
• Barley and Mushroom Salad

• Grilled Mushroom Asada
• Mushroom Bulgogi tacos
• Mushroom and Vegetable Enchiladas
• Portabella and Spinach Sandwich
• Vegetarian Mushroom Stir-Fry
• Crab Salad with Cilantro Mayo & Grilled Mango
• Crispy Plantain Crusted Crab Cake with Mango Habanero Salsa
• Cinnamon Swirl Coffeecake