Mushroom Enchiladas

Enchiladas de champiñones

(4 pxs)
Ingredients
Chopped onion
4 chopped garlic cloves
1 Kg. of chopped mushrooms
2 sprigs of parsley
12 White corn tortillas

For decoration

½ litre of sour cream
1 chopped red onion

For the sauce

3 grilled guajillos chiles – deveined and deseeded.
Water
½ grilled onion
2 grilled garlic cloves
5 fresh grilled tomatillos
3 whole black pepper
2 cloves
Salt and pepper
Vegetable oil

Preparation

Sauce – Soak chillies in hot water for five minutes, then blend them with the onion, garlic, tomatillos, pepper, clove and salt
Scrape the food processor and add to a separate saucepan with a little oil. Fry gently for 5 minutes.
In a separate saucepan, gently fry the onion in a little oil until transparent but not brown. Add the garlic for 2 minutes - add the mushrooms. Reduce by half, seasoning along the way. Then, top with parsley. Set aside.
Heat a separate pan and fry the tortillas for 30 seconds.
To serve, place 3 tortillas on a plate, add mushrooms, fold and cover with the sauce. Decorate with cream and onion.

Mushroom Enchiladas

Sort by: Product Price Default Corn Tortilla (white corn) Valuepack - Gluten Free (30 x Tortillas) 6" (15 cm) for Soft Tacos  Market price: £5.40 Our price: £2.95 save 45% Guajillo Chillies 100g  Market price: £3.90 Our price: £3.25 save 17% Street Taco Size White Corn Tortillas - Gluten Free (30 x 4.5 " Tortillas)  Market price: £4.00 Our price: £2.20 save 45% Tomatillos - La Costena Whole Tomatillos - Tomatillos Enteros 800g  Market price: £4.99 Our price: £2.99 save 40%