Mushroom and Corn Enchiladas with Pasilla Sauce

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A freshly baked green casserole with melted cheese topping, placed in a white baking dish, on a stove.
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Today’s Musings:

This is a recipe from 2017 that I remade last night for a little get-together and updated the recipe as well. I wanted to update the post, but keep my 2017 musings…p.s. I did NOT ever buy the inn.

I’m heading to Chimayo in New Mexico next week to look at a potential inn to buy. A small adventure (the trip) nested inside a genuinely terrifying one (the inn). I haven’t shared much about the idea of becoming an innkeeper—partly because thinking about it too long gives me heartburn and insomnia, and also because other people’s unhelpful comments and opinions tend to make me want to strangle someone…usually the person commenting.

My sister offered to come with me, but I said no. This is a trip I need to take alone—a massive, life-altering decision I need to make on my own terms. To get myself in the Southwest mindset, I baked these enchiladas smothered in a creamy pasilla sauce.

Today’s Recipe:

This is inspired by a recipe from Richard Sandoval. It makes a lot of pasilla sauce; make sure you use all of it for saucy enchilada goodness!

Mushroom and Corn Enchiladas with Pasilla Sauce

These enchiladas have great flavor without the spice for those who like things on the milder side.


Ingredients

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

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 mushrooms and sauté until all liquid from the mushrooms has evaporated. Add ½ minced garlic and sauté for 30 seconds. 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 7 minutes to thicken slightly. Remove from heat and cool.
  4. Purée chile mixture in a blender until smooth. If sauce is too thick, thin with a bit of water. Season with salt and pepper. Add ½ cup of chile sauce to the mushroom mixture and reserve the rest.
  5. Preheat oven to 350°F. Spread a thin layer of sauce over bottom of a 9×12” baking dish. Working with 6 tortillas at a time, wrap them in a damp paper towel and microwave for 30 seconds. Working with one tortilla at a time, keeping the remaining wrapped in the towel, 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 all 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.

Mushroom and Corn Enchiladas

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