nokatchin
March 16th, 2009, 12:48 PM
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4 tablespoons butter or margarine
1 1/2 pounds sliced mushrooms
1 can (7 OZ.) greenchiles drained
1 cup sliced green onions including tops
1/2 pint plain yogurt
3 ounces cream cheese cut in small pieces
2 tablespoons flour
10 corn tortillas
1 1/2 cups shredded jack cheese
ENCHILADA SAUSE
HEAT 2 tablespoons salad oil in a frying pan over medium heat.add 1 large onion chopped and cook untill soft.Stir in 2 cloves of garlic (or more) minced.1 large can of (15 oz.) of tomato sauce 3/4 cup dry red wine(or water) 1 tablespoon chili powder 2 teaspoons each of oregano and honey.1 teaspoon each of salt,ground cumin and ground coriander.Add 1/4 to 1/2 teaspoon liquid hot pepper seasoning.Bring to boil,cover,reduce heat and simmer 10 minutes.
In a frying pan over medium heat ,melt butter.add mushrooms and cook until golden and liquid has evaporated.Reduce heat to low and add chiles,onions,yogurt,cream cheese and flour.cook,stirring,until mixture boils and thickens.remove from heat.Bring enchilada sauce to a boil then remove from heat.dip tortilla in sauce for a few seconds to soften the torts.In a 9 by 13 inch greased(Pam spray) spoon some of the mushroom mixture and roll each tortilla seam down.Pour remaining sause over enchiladas.Bake covered in a 375 degree oven for 20 minutes.uncover and sprinkle with cheese.Conyinue baking uncovered for 5 more minutes until cheese is melted.
Both of these recipes are awesome
NK
4 tablespoons butter or margarine
1 1/2 pounds sliced mushrooms
1 can (7 OZ.) greenchiles drained
1 cup sliced green onions including tops
1/2 pint plain yogurt
3 ounces cream cheese cut in small pieces
2 tablespoons flour
10 corn tortillas
1 1/2 cups shredded jack cheese
ENCHILADA SAUSE
HEAT 2 tablespoons salad oil in a frying pan over medium heat.add 1 large onion chopped and cook untill soft.Stir in 2 cloves of garlic (or more) minced.1 large can of (15 oz.) of tomato sauce 3/4 cup dry red wine(or water) 1 tablespoon chili powder 2 teaspoons each of oregano and honey.1 teaspoon each of salt,ground cumin and ground coriander.Add 1/4 to 1/2 teaspoon liquid hot pepper seasoning.Bring to boil,cover,reduce heat and simmer 10 minutes.
In a frying pan over medium heat ,melt butter.add mushrooms and cook until golden and liquid has evaporated.Reduce heat to low and add chiles,onions,yogurt,cream cheese and flour.cook,stirring,until mixture boils and thickens.remove from heat.Bring enchilada sauce to a boil then remove from heat.dip tortilla in sauce for a few seconds to soften the torts.In a 9 by 13 inch greased(Pam spray) spoon some of the mushroom mixture and roll each tortilla seam down.Pour remaining sause over enchiladas.Bake covered in a 375 degree oven for 20 minutes.uncover and sprinkle with cheese.Conyinue baking uncovered for 5 more minutes until cheese is melted.
Both of these recipes are awesome
NK