Wild Mushroom Enchilada with Chili-Cream Sauce
Ingredients
- 2 C water
- 2 Anaheim plus 4 jalepeno chilies
- 4 large garlic cloves peeled
- 2 C whipping cream
- 4 t fresh lime juice
- 3 T butter
- 3 ⁄4 C chopped onion
- 12 oz. fresh wild mushrooms
- 5 oz. jack cheese
- 6 T chopped fresh cilantro
- 2 medium tomatoes seeded, chopped
- 1 small avocado pitted, peeled, cut into 1⁄2-inch pieces
- 8 6-inch-diameter corn tortillas
Instructions
- Preheat oven to 350°F.
- Cut stems off chilies and scrape out seeds. Combine chilies, 6 tablespoons reserved soaking liquid and garlic in blender and puree until smooth.
- Combine cream and chili puree in heavy large skillet. Bring to boil. Reduce heat; simmer 3 minutes. Whisk in lime juice. Season with salt. Strain sauce; return to skillet. (Sauce can be made 1 day ahead. Cover and chill.)
- Melt butter in another heavy large skillet over medium heat. Add onion and mushrooms and sauté until onion is translucent and mushrooms are tender, about 5 minutes. Add cheese, cilantro, and tomatoes and 3 tablespoons cream sauce. Simmer until just heated through, about 4 minutes. Stir in avocado. Season filling with salt and pepper. Remove from heat.
- Bring remaining cream sauce to simmer over low heat. Cook 1 tortilla in cream mixture until softened, turning to coat, about 15 seconds. Carefully transfer tortilla to baking sheet. Repeat with remaining tortillas. Cover remaining sauce and keep warm. Spoon generous 1/3 cup filling down center of each tortilla. Roll up tortillas, enclosing filling completely. Arrange seam side down. Cover enchiladas with remaining sauce and cheese, and cover with foil.
- Bake enchiladas until heated through, about 20 minutes.