Red Chile Enchilada Recipe
sauteed oyster mushrooms and goat cheese
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Ingredients
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Enchilada Filling
Red Chile Sauce
Enchiladas
Method
Prepare the Filling
- 1
- 2
- 3
Mix in Goat Cheese
Remove from heat and fold in crumbled goat cheese until well combined. Set aside.
Make the Red Chile Sauce
- 4
Prepare the Chiles
Remove stems and seeds from dried red chiles. In a saucepan, bring vegetable broth to a boil and add chiles and whole garlic cloves. Simmer for about 10 minutes until the chiles are soft.
- 5
Blend the Sauce
Transfer the mixture to a blender, add cumin and salt, and blend until smooth. Adjust seasoning to taste.
Assemble the Enchiladas
- 6
- 7
Fill the Tortillas
Place about 1/4 cup of the mushroom and goat cheese mixture in the center of each tortilla. Roll them up and place seam-side down in a baking dish.
- 8
Top with Sauce
Pour the red chile sauce over the rolled enchiladas, ensuring they are well covered.
- 9
Bake
Preheat the oven to 350°F (175°C) and bake the enchiladas for 20-25 minutes until heated through.
