California-style Enchiladas
"These are easy to put together and can be made for vegetarians and meat eaters alike. I suspect some beef strips, instead of chicken, wouldn't be out of place here so feel free to experiment!"
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
2-3
ingredients
- 2 tablespoons oil
- 1 onion, chopped
- 1 clove garlic, chopped
- 1⁄2 lb white mushroom, chopped
- 1⁄2 lb mixed mushrooms (shiitake, oyster, portabela) or 1 chicken breast, cut into strips
- 1⁄2 cup water, white wine or 1/2 cup apple juice
- 1 teaspoon thyme
- 6 fresh flour tortillas
- 1 cup yogurt
- 2 fresh chilies, chopped
- 1 ripe avocado, peeled and pit removed
- 1⁄2 cup white cheddar cheese, grated
- salt and pepper
directions
- Preheat the oven to 350.
- Heat oil in a frying pan and add onions, garlic and mushrooms, cooking for 2 minutes.
- Add water (or other options) and thyme and cook for 5-6 minutes.
- If you are adding chicken, put it in at this point as well.
- When most of the liquid has evaporated, set aside.
- Puree the cream, chilis and avocado until smooth.
- Take some of the mushroom mixture and roll it up into a tortilla.
- Place in an ovenproof dish then poor sauce over tortillas.
- Sprinkle the cheese over top.
- Bake until heated through, about 10 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Have had this in my hopper for awhile so thought it about time I make it. Nice flavours and really liked the avocado cream that is poured over top, I will make that again for other uses. I also used chicken and browned that before anything else, and I used apple juice for the liquid option. In the ingredients its stated to use yogurt yet in step 6 it mentions cream, I used the yogurt and liked the flavour. Thank you for sharing.
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
