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Cheese Enchilada with Red Sauce

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Servings 4

Ingredients
  

For sauce

  • 1 T olive oil
  • 2 cloves garlic
  • 1 Anaheim chili
  • 2 Serrano chilies
  • 1 t minced onion
  • 1 ⁄2 t dried oregano
  • 1 T chili powder
  • 1 ⁄2 t dried basil
  • ⅛ t ground black pepper
  • ⅛ t salt
  • 1 ⁄4 t ground cumin
  • 1 t dried parsley
  • 1 ⁄4 C salsa
  • 14-1 ⁄2 ounce can Italian tomatoes
  • 1-1 ⁄2 C water

For Enchiladas

  • 1 ⁄2 C vegetable oil
  • 4 6- inch corn tortillas
  • 1 ⁄2 C grated mild cheddar cheese
  • 1 ⁄2 C grated Monterey Jack cheese
  • 1 ⁄4 C finely chopped onion
  • 8 oz. fresh wild mushrooms

Instructions
 

For sauce

  • Cut stems off chilies and scrape out seeds. Combine chilies and garlic in blender and puree until smooth.
  • Heat oil in large saucepan over medium heat. Add garlic and pepper mixture and sauté for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa, and tomatoes. Stir in the water. Reduce heat to low and simmer for 15 to 20 minutes.
  • Preheat oven to 350°F.

For Enchiladas

  • Melt butter over medium heat. Add onion and mushrooms and sauté until onion is translucent and mushrooms are tender, about 5 minutes. Season filling with salt and pepper. Remove from heat.
  • Heat oil in heavy small skillet over medium- high heat. Using tongs, briefly dip each tortilla in oil to soften, about 15 seconds per side. Transfer to paper towels and drain. Combine cheeses in large bowl; set aside 1⁄2 cup for topping. Place 1⁄4 of cheese mixture in center of 1 tortilla. Spoon 1⁄4 of mushroom mixture over. Add some of the red sauce. Roll up tortilla. Place seam side down in large glass baking dish. Repeat with remaining tortillas.
  • Pour remaining red sauce over enchiladas. Sprinkle with reserved cheese. Bake until cheese melts and enchiladas are heated through, about 25 minutes.