Why another cooking blog?

I decided to create this blog as a way for family and friends to see what I'm cooking and to share interesting food related tidbits I come across.
I'm frequently asked for recipes so I thought this would be a good place to start collecting the old, new, and funky recipes that I have.

Monday, August 20, 2012

Mushroom Enchiladas

This is part of my cooking for a month series....
The cook book calls this Cream Mushroom Empanadas but I think that is a typo because these are not like any empanada I've ever seen and the look suspiciously like an enchilada. Therefore I call them enchiladas. With this recipe we discovered that freezing and reheating tortillas just does not work. They get soggy and gross. So, while I think the filling (chef's treat) for these was quite tasty Jeff said they were absolute mush so I didn't eat them after they were reheated. But he said it tasted good so I think this recipe is a keeper but only when not frozen first.

Creamy Mushroom Empanadas
10 servings

2lbs mix of wild mushrooms
2T olive oil
2 cloves garlic, minced
2 t dried thyme
pinch of salt
3T finely chopped fresh cilantro
1C light sour cream
8oz neufchatel cheese, cut into small cubes
1 can mild green enchilada sauce
8 burrito size whole wheat tortillas
1/2C shredded monterey jack cheese

Spray a 9in backing dish with non-stick cooking spray.  Chop mushrooms and set aside.  Heat olive oil in a large nonstick skillet over medium-high heat.
Add garlic and cook, stirring constantly for 1 minute.  Add mushrooms, thyme, salt, pepper, and cook stirring often until mushrooms release their moisture and become tender and brown, about 7 minutes.
Transfer to a large mixing bowl and stir in cilantro, sour cream, neufchatel, allowing the cheese to melt and the mixture to get creamy.
Heat enchilada sauce in a large skillet over low heat. Dip tortilla in sauce to coat both sides and allow excess sauce to drip off.
Lay tortilla in the baking dish and fill with mushroom mixture, rolling tortilla around filling and placing enchilada seam-side down against the side of the baking dish.  Repeat with remaining tortillas and mushroom mixture.  Pour remaining enchilada sauce evenly over tortillas and sprinkle with cheese.Put in oven for 20-30 minutes or until cheese is bubbly and lightly browned.

This is before freezing.

My notes:
I froze this. It didn't work out so well. Also this made two (13X9) pans of enchiladas. I used regular sized tortillas instead of burrito sized because my store doesn't have whole wheat burrito sized tortillas. I think this would be quite tasty fresh out of the oven. Frozen it turned to mush during reheating. Not terribly appetizing.

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