Sunday, August 11, 2013

New Mexican Vegetarian Christmas Enchiladas

My friends got together for the Breaking Bad premier, and I made New Mexican food to go along with the blue rock candy on the menu.  Around August or September, we get a fresh crop of Hatch green chiles at the grocery stores. They roast them in big drums and I usually stash a few bags in the freezer to last year around. If you don't live in the southwest, you can also find the chiles canned.


1 onion, diced
3 cloves garlic
1 bunch fresh cilantro, finely chopped
1 lb. white mushrooms, sliced
1/2 cup roasted hatch green chiles, seeds removed, & pureed
flour tortillas
1 lb. shredded cheddar cheese
2 15 oz. cans Hatch red enchilada sauce
Iceberg lettuce



Preheat oven to 350 degrees. 

Filling:

Saut√© onions until clear over medium heat. Add mushrooms and cook until beginning to wilt. Then add garlic, 2/3 of cilantro, and green chiles, and cook another 5 to 10 minutes.



Set aside 1/3 of the cheese for the topping. Fill tortillas with filling and and cheese, then roll them up and lay them in a casserole pan. Pour red chile sauce over top, then add remaining cheese and cilantro. Bake for 1 hour. Serve with iceberg lettuce.


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