Ethnic Recipes Cookbook
Hello world! For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge. Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy!
Bon A Petite!
Chicken and Mushroom Enchiladas
Source: Bon Appétit - March 1993
2 tablespoons corn oil
3/4 pound mushrooms, sliced
1 (10 ounce) can enchilada sauce
8 (8-inch) corn or flour tortillas
1/2 cup low-fat sour cream
2 cups diced cooked chicken
1 (7 ounce) can diced mild green chiles
2 cups grated sharp Cheddar cheese
Preheat oven to 350 degrees F. Brush a 13 x 9 x 2-inch glass baking dish with oil.
Heat 2 tablespoons oil in heavy large skillet over high heat. Add mushrooms and sauté until golden, about 10 minutes.
Pour enchilada sauce into shallow bowl. Dip 1 tortilla into sauce. Place tortilla on piece of wax paper. Spread 1 tablespoon sour cream across center of tortilla. Mound 1/4 cup chicken over. Top with 3 tablespoons mushrooms, then 1 tablespoon chiles and 1/4 cup Cheddar cheese. Fold bottom half of tortilla over filling and roll up to enclose completely. Place enchilada in prepared dish seam side down.
Repeat dipping and filling with remaining tortillas, sour cream, chicken, mushrooms, chiles and Cheddar cheese.
Spoon remaining enchilada sauce evenly over. (Can be prepared 1 hour ahead. Cover enchiladas and let stand at room temperature.)
Bake until enchiladas are heated through, about 30 minutes.
Serves 4.
