FashionableFoodie: Mushroom Enchiladas

Whenever someone says “lets go get some mexican food” I laugh inside, well thats a lie, most times I just laugh out loud. You Americans have no idea what REAL mexican food tastes like. My mom is 100% Mexican and she cooks 100% Mexican food–not burritos and queso with chili. I’m talking real authentic Mexican food. Enchiladas from your local Tex-Mex joint will never compare to those my mom makes with fresh tortillas and vegetables. This past weekend, I went a step further and substituted my mom’s corn tortillas with whole wheat ones from Whole Foods…just to be extra healthy. Also- it makes a BIG difference to make your own salsa from scratch (and if you have time roast the tomatoes, peppers and garlic before even a bigger difference). Just like with any ethnic cooking, fresh ingredients are essential. They will make or break your dish. What most people assume is absolutely horrible for you (like enchiladas) can actually be healthy if you use the right stuff. Follow my lead…

Ingredients:– 6 large tomatillos, chopped- 3 serrano peppers, chopped- 1/2 onion, thinly chopped- 1 cup of cilantro- 1 garlic clove- 8 whole wheat tortillas- 2 packs of baby bella mushrooms, chopped- 1/2 ball of oaxaca cheese, shredded or pulled apart into small pieces- cherry tomatoes, queso fresco and avocado optional
Preparation:– Preheat oven to 350 degrees.- To prepare salsa put the tomatillos, peppers, onion, cilantro and garlic clove in a food processor. Add a touch of water and olive oil and blend. Put it in a pot and bring to a boil, then simmer for 15 minutes. Add salt and pepper to taste.- In a saucepan, chop the mushrooms and add salt, pepper and garlic salt. Saute until the juices of the mushroom have evaporated. – Put mushrooms to the side, in the same pan place the tortillas on low heat and heat through until they are warm.- Grease a medium casserole dish olive oil. Add the tortillas one by one and fill with the mushrooms until you’ve used all of the tortillas that can fit in the dish.- Pour the salsa over the tortillas then add the oaxaca on top. -Place the casserole dish in the oven and cook for 30 minutes or until the cheese is golden. – Garnish with chopped cherry tomatoes, queso fresco, cilantro, avocado and extra salsa. Enjoy!!