THE LAST APPRENTICE
Entree
Portabella Mushroom and Cheese Enchilada Mix
Written: Aug 15, 1999 11:14 AM: Baranof Warm Springs, Alaska
This is always a big hit and a great substitute for meat enchiladas.
Ingredients:
| Lard or Butter (Lard is called Manteca in most stores) |
2 Tablespoons |
| Yellow Onion |
1/2 Cup small diced |
| Portabella Mushroom |
1 large mushroom - medium small diced |
| Fresh Garlic |
1 Tablespoon - minced |
| Tomatillo Sauce* |
1 1/2 Cups |
| Shredded Mexican Style Cheese (Monterey Jack/Cheddar mix) |
2 Cups |
| Soft Corn Tortillas |
8 each |
Directions:
Saute onion, garlic and Portabella Mushroom in melted lard over medium heat until onion is translucent (about 4 minutes). Add 1 Cup of the Tomatillo Sauce and heat throughly. Take off the heat and add 1 1/2 cups shredded Mexican Style cheese, mix thoroughly.
Place a thin layer of Tomatillo Sauce into a glass or oven-proof pan. Fill and roll mixture into a soft corn tortilla. Place seam side down in pan. When pan is full put another thin layer of Tomatillo Sauce on top and sprinkle with remaining shredded Mexican Cheese (about 1/2 cup).
Cover casserole with foil and bake at 350 degrees for 25-30 minutes. Serve immediately.
W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
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