Mushroom and Corn Enchiladas with Pasilla Sauce

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vegetarian enchiladas
I’m heading to the Southwest next week to look at a potential Inn to purchase. A small adventure contained within a frighteningly large adventure. I haven’t shared much about possibly becoming an Innkeeper, partially because musing on it for hours gives me heartburn and insomnia but also because others’ unhelpful comments and opinions usually make me want to strangle them.

My sister offered to accompany me, but I declined. This is a trip I need to take on my own; a humongous life-changing decision I need to make on my own. To get me in the Southwest spirit for next week’s trip, I baked these vegetarian enchiladas in a creamy pasilla chili sauce.


Mushroom and Corn Enchiladas with Pasilla Sauce

Adapted from Chef Richard Sandoval’s book, New Latin Flavors

Ingredients

  • 1 medium onion, chopped and divided
  • 4 garlic cloves, minced and divided
  • 10 – 12 oz. fresh sliced mushrooms (I used crimini)
  • 2 cups frozen roasted corn kernels (or fresh roasted kernels)
  • 1 cup ricotta cheese
  • 2 teaspoons dried Mexican oregano or oregano, crushed
  • 5 pasilla chilies, roasted, skinned, seeded and roughly chopped
  • 1 ½  cups heavy cream
  • 12 corn tortillas
  • 1 – 2 cups shredded Oaxaca cheese (or mozzarella)

Directions

  1. Heat oil in a large skillet over medium high heat. Add ½ chopped onion and sauté until the onion softens and is translucent. Add ½ minced garlic and sauté for 30 seconds. Add mushrooms and sauté until all liquid from the mushrooms has evaporated. Add corn and sauté until corn and mushrooms are beginning to brown and no liquid remains. Transfer to a bowl and cool completely.
  2. Stir ricotta and oregano into mushroom mixture. Season to taste with salt and pepper. Set aside.
  3. Heat oil in a medium skillet over medium high heat. Add remaining ½ chopped onion and sauté until the onion softens and is translucent. Add remaining ½ minced garlic and sauté for 30 seconds. Add the pasilla chilies and heavy cream, bring to a boil, reduce heat to simmer, and simmer for about 5 minutes to thicken slightly. Remove from heat and cool.
  4. Purée chile sauce mixture in a blender until smooth. If sauce is too thick, thin with a bit of water. Season with salt and pepper.
  5. Preheat oven 350 degrees. Spread a thin layer of sauce over bottom of a 9×12” baking dish. In a small, dry skillet over medium heat, heat a tortilla until it’s pliable about 20-30 seconds. Fill with about 3 Tablespoons of the filling and roll up. Place in baking dish, seam side down. Repeat with the remaining tortillas and filling. Pour the remaining sauce over the enchiladas and sprinkle with the cheese. Bake until sauce is bubbling and cheese is melted, about 30 minutes. Let stand for 5 minutes before serving.


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