California-style Enchiladas |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 3 |
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These are easy to put together and can be made for vegetarians and meat eaters alike. I suspect some beef strips, instead of chicken, wouldn't be out of place here so feel free to experiment! Ingredients:
2 tablespoons oil |
1 onion, chopped |
1 clove garlic, chopped |
1/2 lb white mushroom, chopped |
1/2 lb mixed mushrooms (shiitake, oyster, portabela) or 1 chicken breast, cut into strips |
1/2 cup water, white wine or 1/2 cup apple juice |
1 teaspoon thyme |
6 fresh flour tortillas |
1 cup yogurt |
2 fresh chilies, chopped |
1 ripe avocado, peeled and pit removed |
1/2 cup white cheddar cheese, grated |
salt and pepper |
Directions:
1. Preheat the oven to 350.
2. Heat oil in a frying pan and add onions, garlic and mushrooms, cooking for 2 minutes.
3. Add water (or other options) and thyme and cook for 5-6 minutes.
4. If you are adding chicken, put it in at this point as well.
5. When most of the liquid has evaporated, set aside.
6. Puree the cream, chilis and avocado until smooth.
7. Take some of the mushroom mixture and roll it up into a tortilla.
8. Place in an ovenproof dish then poor sauce over tortillas.
9. Sprinkle the cheese over top.
10. Bake until heated through, about 10 minutes.
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