Mexican cuisine may not be the first thing you think of when deciding what to make with your mushrooms, but gourmet mushrooms are a great substitute for meat in these delicious enchiladas. This meal strikes a perfect balance: hearty and rich contrasted with the clean, earthy flavors of the mushrooms and tomatillos. You can also reduce the fat by using low-fat versions of the cheese and yogurt. We hope you enjoy these enchiladas as much as we do.
- 12 corn tortillas
- ¾ pound gourmet mushrooms (we used a mix of oyster and shiitake)
- 1 cup fresh spinach or chard
- 2 cups shredded asadero cheese (monterrey jack or pepper jack would work here too)
- 1 ¼ cup greek yogurt or sour cream
- ⅔ cup water
- 1 tsp Better than Bouillon (any flavor)
- 3 large garlic cloves
- 1 Tbs butter
- 1 Tbs oil
- ½ tsp cumin
- ½ tsp chili powder
- 10-12 tomatillos
- ⅔ cup cilantro
- ¼ – 1 jalapeno or serrano (depending on your desired level of spiciness)
- 2 large garlic cloves
- ¼ onion
- 1 tsp kosher salt
For the salsa, roughly chop the onion and tomatillos. Combine all ingredients in a blender or food processor and blend completely. Taste and adjust seasoning if necessary. Pour into a bowl and place one cup of salsa back into the blender. Add the yogurt, warm water, and bouillon and blend.
In a large pan, heat the butter and oil over medium heat; add the mushrooms. Add the cumin and chili powder and sauté the mushrooms several minutes, until the juices are released and the mushrooms are nicely browned. In the last minute, add the minced garlic and a sprinkle of kosher salt.
Remove mushrooms from the pan and add the greens. Add a little oil if necessary. Cook for a few minutes until soft. While the greens are cooking, preheat your oven to 350 degrees, then wrap your tortillas in wet paper towels and heat in the microwave for about one minute. This will make your tortillas pliable, without the added fat from oil.
In a 9X9 baking dish, pour a little of the yogurt mixture–just enough so the tortillas will not stick to the dish. In the center of each tortilla place a small spoonful of greens, a few mushrooms, and a sprinkle of cheese. Roll the tortillas and place seam side down in the baking dish. Pour half of the yogurt sauce on top and bake for 10 minutes at 350 degrees. Top with the remaining sauce and the remaining cheese and bake for an additional 10 minutes.
Serve immediately with the tomatillo salsa. Makes approximately 12 enchiladas.