Monday, October 14, 2013

Mushroom and Potato Enchiladas

  • fresh shiitake mushrooms (about 1 cup)
  • 2 tablespoons olive oil
  • 3 green onions, chopped
  • 1 large russet potato (about 8 ounces), peeled and diced into 1/4-inch pieces
  • 1 cup frozen corn, thawed
  • kosher salt and black pepper
  • 2 cups grated Monterey Jack (about 8 ounces)
  • 1 14-ounce can green chili enchilada sauce or salsa (about 1 1/2 cups)
  • 8 corn tortillas, warmed
  • fresh cilantro, for serving


  1. Heat oven to 400° F.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion and potato and cook, tossing often, until the potato begins to soften, 6 to 8 minutes. Add the corn and ½ teaspoon salt, and ¼ teaspoon pepper. Reduce heat to medium and cook, stirring often, until the potatoes are tender and most of the liquid is absorbed, 6 to 8 minutes. Transfer to a large bowl and stir in 1 cup of the Monterey Jack.
  3. Spread ½ cup of the enchilada sauce in the bottom of a 9-by-13-inch baking dish. Dividing evenly, roll up the mushroom mixture in the tortillas and place seam-side down in the dish. Top with the remaining enchilada sauce and sprinkle with the remaining Monterey Jack. Bake until the sauce is bubbling and the Monterey Jack is melted, 12 to 15 minutes. Sprinkle with the cilantro. 

Adapted from Real Simple magazine

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