These enchiladas can be made as a batch or as individual enchiladas (aka restaurant style). The prep and cook times assume that you already have the red chile made.
Allow an hour for batch enchiladas and 30 minutes for single servings.
"*" See Kitchen Notes for more information or links to special ingredients.
Preheat oven to 350° F if making a batch of enchiladas.
Heat a skillet of medium low heat When hot, add the olive oil and butter. Once the foaming of the butter is reduced, add the mushrooms and garlic. Sauté, stirring occasionally until tender, but still moist. Don’t let all of the moisture evaporate. Add the oregano, and salt and pepper.
Prepare the remaining ingredients for assembly.
Flat vs. rolled – I prefer flat enchiladas over rolled. Even when I make a batch using a casserole pan, I still stack the tortillas as opposed to rolling them. If you prefer your tortillas rolled, then go for it. Just put some of the mushroom filling down the center of the chile dipped tortilla with a little onion and feta, and roll.
Batch vs. individual serving – If you want leftovers or are serving more than just the two people, make a batch of enchiladas. For a quick and easy supper for one or 2, make the individual servings and cook them in the microwave.
The mushrooms – Use just shiitakes or a mix of shiitakes and button mushrooms. Just be sure to include at least 1/4 pound of shiitakes in order to get that musky flavor. Shiitake and feta is a great flavor combination.
Black Beans - Buy canned or make your own from dried beans.
Red chile sauce – If you don’t make your own red chile sauce from pods or a quick red chile from powder. you may be able to purchase it in a Mexican market or at your local grocery store. Be sure to read the list of ingredients. The ingredients should be primarily red chile pepper, water and salt. If you can not find red chile sauce, then your favorite enchilada sauce works just fine.
Feta - You will need almost 1 cup of feta for a batch of enchiladas, but probably only about 1/2 cup for single servings.
Recipe author: MJ of MJ's Kitchen