Recipes from Mexico :: Mexican Main Dishes Poultry
Source: Bon Appétit - March 1993
2 Tbsp. corn oil
3/4 pound mushrooms, sliced
1 (10 ounce) can enchilada sauce
8 (8-in.) corn or flour tortillas
1/2 c. low-fat sour cream
2 c. diced cooked chicken
1 (7 ounce) can diced mild green chiles
2 c. grated sharp Cheddar cheese
Preheat oven to 350 degrees fahrenheit. Brush a 13 x 9 x 2-in. glass baking dish with oil.
Heat 2 Tbsp. oil in heavy large skillet over high heat. Add mushrooms and sauté until golden, about 10 mins.
Pour enchilada sauce into shallow bowl. Dip 1 tortilla into sauce. Place tortilla on piece of wax paper. Spread 1 Tbsp. sour cream across center of tortilla. Mound 1/4 c. chicken over. Top with 3 Tbsp. mushrooms, then 1 Tbsp. chiles and 1/4 c. Cheddar cheese. Fold bottom half of tortilla over filling and roll up to enclose completely. Place enchilada in prepared dish seam side down.
Repeat dipping and filling with remaining tortillas, sour cream, chicken, mushrooms, chiles and Cheddar cheese.
Spoon remaining enchilada sauce in an even way over. (Can be prepared 1 hour ahead. Cover enchiladas and let stand at room temperature.)
Bake until enchiladas are heated through, about 1/2 an hour.
Serves 4.
