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Potato and Mushroom Red Enchiladas

Yields12 Servings
Prep Time25 minsCook Time35 minsTotal Time1 hr
Ingredients for Sauce
 8 Dried guajillo peppers, stem and seeds removed
 2 Dried pasilla pepper, stem and seeds removed
 1 ½ cups Vegetable or chicken broth
 2 Garlic cloves, roughly chopped
  tbsp Whole cumin
 ¼ tsp Dried oregano
 Salt to taste
 1 tbsp Cooking oil
Ingredients for Filling
 2 cups Russet potato, peeled and cubed
 1 Small onion, sliced in strips
 1 tbsp Cooking oil
 3 cups Cremini mushrooms, sliced
Ingredients for Enchiladas
  cup Cooking oil
 12 El Comal Corn Tortillas
 Mexican crema
 Crumbled cotija cheese
 Chopped cilantro
Sauce:
1

Place dried chiles in a large saucepan with enough water to cover. Bring to a boil. Cook for 2 minutes, then turn heat off. Let chiles hydrate in hot water for 10 minutes.

2

Transfer chiles to a blender. Add broth, garlic cloves, oregano, cumin, and salt. Blend until smooth. Run mixture through a strainer into a large bowl.

3

Heat oil in a large frying pan over medium heat. Add sauce and cover. Cook for 10 minutes stirring every few minutes. Remove from heat and set aside.

Filling:
4

Bring 1 quart water to a boil in a medium saucepan over medium heat. Add cubed potatoes and boil for 8 minutes. Add onion strips the last 2 minutes of the boil. Remove from heat and drain.

5

Heat oil in a large skillet over medium heat. Add mushrooms and cook for 4 minutes. Add potato and onion mixture, season with salt and pepper and cook for 4 minutes more or until all vegetables are cooked through. Remove from heat and set aside.

To Assemble Enchiladas:
6

Heat oil in a large frying pan. Fry each tortilla quickly, about 10 seconds on each side. Transfer to a paper towel– lined plate.

7

Dip each fried tortilla in enchilada sauce, covering both sides. Place on a plate and fill with 2–3 tablespoons of potato/mushroom mixture. Roll and place on a serving platter. Repeat with remaining tortillas and filling.

8

Serve. Drizzle with Mexican crema, a sprinkle of cotija cheese and chopped cilantro.

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Ingredients

Ingredients for Sauce
 8 Dried guajillo peppers, stem and seeds removed
 2 Dried pasilla pepper, stem and seeds removed
 1 ½ cups Vegetable or chicken broth
 2 Garlic cloves, roughly chopped
  tbsp Whole cumin
 ¼ tsp Dried oregano
 Salt to taste
 1 tbsp Cooking oil
Ingredients for Filling
 2 cups Russet potato, peeled and cubed
 1 Small onion, sliced in strips
 1 tbsp Cooking oil
 3 cups Cremini mushrooms, sliced
Ingredients for Enchiladas
  cup Cooking oil
 12 El Comal Corn Tortillas
 Mexican crema
 Crumbled cotija cheese
 Chopped cilantro

Directions

Sauce:
1

Place dried chiles in a large saucepan with enough water to cover. Bring to a boil. Cook for 2 minutes, then turn heat off. Let chiles hydrate in hot water for 10 minutes.

2

Transfer chiles to a blender. Add broth, garlic cloves, oregano, cumin, and salt. Blend until smooth. Run mixture through a strainer into a large bowl.

3

Heat oil in a large frying pan over medium heat. Add sauce and cover. Cook for 10 minutes stirring every few minutes. Remove from heat and set aside.

Filling:
4

Bring 1 quart water to a boil in a medium saucepan over medium heat. Add cubed potatoes and boil for 8 minutes. Add onion strips the last 2 minutes of the boil. Remove from heat and drain.

5

Heat oil in a large skillet over medium heat. Add mushrooms and cook for 4 minutes. Add potato and onion mixture, season with salt and pepper and cook for 4 minutes more or until all vegetables are cooked through. Remove from heat and set aside.

To Assemble Enchiladas:
6

Heat oil in a large frying pan. Fry each tortilla quickly, about 10 seconds on each side. Transfer to a paper towel– lined plate.

7

Dip each fried tortilla in enchilada sauce, covering both sides. Place on a plate and fill with 2–3 tablespoons of potato/mushroom mixture. Roll and place on a serving platter. Repeat with remaining tortillas and filling.

8

Serve. Drizzle with Mexican crema, a sprinkle of cotija cheese and chopped cilantro.

Potato and Mushroom Red Enchiladas