Vegetarian Red Chile Enchilada Recipe
Oyster mushroom spinach and Goat cheese
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Ingredients
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Filling and Sauce
Method
Preparation and Assembly
- 1
Prepare the Filling
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add sliced oyster mushrooms and cook until they begin to soften, about 5 minutes. Stir in chopped spinach and cook until wilted. Season with salt and pepper. Remove from heat and mix in crumbled goat cheese.
- 2
Make the Sauce
In a medium saucepan, combine canned diced tomatoes, vegetable broth, red chili powder, and additional seasonings to taste. Bring to a simmer over medium heat and cook for about 10 minutes, stirring occasionally.
- 3
Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Spread a little sauce in the bottom of a baking dish. Take a tortilla, fill it with the mushroom-spinach-goat cheese mixture, roll it up, and place seam-side down in the baking dish. Repeat for all tortillas.
- 4
Add Sauce and Bake
Pour the remaining sauce over the rolled enchiladas, ensuring they are well covered. Bake in the preheated oven for 20-25 minutes until heated through and slightly bubbly.
- 5
Serve
Remove from the oven, let cool for a few minutes, then garnish with fresh cilantro before serving.
