Family fiesta with mushroom enchiladas

This dish a great beginner recipe for those new to the kitchen and Mexican cuisine. More “Tex Mex” than Mexican, it’s easy to make and can be filled with a variety of ingredients.

An enchilada is a tortilla rolled around a filling, covered with a savoury sauce, sprinkled generously with cheese and baked – impossible not to love. This recipe features chicken and sliced local mushrooms that add a robust meaty flavour that to this appetizing dish.

Below is a step-by-step guide on how to make these mouth-watering enchiladas.

Mushroom Enchiladas Prep time: 25 minutes Cook time: 40 minutes Serves: 4-6

Ingredients:

2 onions, chopped

2 cloves garlic, minced

2 cups (500 ml) sliced crimini or white Canadian mushrooms

2 tbsp (25 m L) vegetable oil

2 tsp (10 ml) chili powder 1/2 tsp (2 ml) each dried oregano and salt 2 cups (500 ml) cooked chicken, diced 2 cups (500 ml) shredded cheddar cheese 1/3 cup (75 ml) low-fat sour cream

2 cups (500 ml) mild or medium taco sauce 10 medium flour tortillas

In large skillet, cook onions, garlic and mushrooms in oil over medium-high heat, stirring frequently until softened; about 5 minutes. Add chili powder, oregano and salt; cook for 15 seconds. Remove from heat. Stir in chicken, 3/4 cup (175 ml) of cheese and sour cream; mix well.

Spread 3/4 cup (175 ml) of the taco sauce in 13x9inch (3 L) baking dish. Spread about 1/4 cup (50 ml) filling down centre of each tortilla; roll up, folding in ends.

Place seam-side down in dish. Spread remaining taco sauce over top; sprinkle with remaining cheese. (Recipe can be prepared to this point, covered and refrigerated for up to 8 hours. Let stand at room temperature for 30 minutes before baking.)

Cover and bake in 350°F (180°C) oven for 25 to 30 minutes or until heated through.

Nutritional information: Protein: 22 grams | Fat: 25 grams | Carbohydrates: 45 grams | Calories: 508 | Fibre: 4 grams.

(www.newscanada.com)