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Mushroom Enchiladas with Avocado/Tomatillo Salsa Lake Austin Spa Resort By Chef Terry Conlan Featured in FRESH: Healthy Cooking and Living from Lake Austin Spa Resort Believe it or not, mushrooms are very much a part of Mexican cuisine, and a very tasty filling for enchiladas, too. Topped with a cool and creamy green salsa, and finished with a crunchy, colorful salad, they are just the boleta (ticket) for your next summer fiesta. Salsa 1½ cups fresh husked tomatillos ½ cup chopped onion 2 garlic cloves, minced 1 serrano chile, chopped ½ cup packed fresh cilantro leaves ½ medium avocado, peeled and seeded ¼ teaspoon salt ¼ teaspoon sugar 2 tablespoons fresh lime juice Combine the tomatillos, onion and garlic with enough water to cover in a large saucepan over medium heat. Simmer for 5 minutes. Drain the tomatillos, reserving the cooking liquid. Combine the tomatillo mixture, serrano chiles, cilantro, avocado, salt, sugar and lime juice in a blender or food processor. Process until smooth, thinning with reserved cooking liquid as needed. Chill the salsa in the refrigerator until ready to serve. Yield: 4 (1/2-cup) servings Enchiladas 1 teaspoon olive oil 6 cups chopped fresh mushrooms ½ cup diced onion 2 garlic cloves, minced 1 small poblano chile, roasted, peeled, seeded, diced 2 tablespoons chopped fresh cilantro leaves Salt and freshly ground black pepper to taste ¾ cup shredded Chihuahua cheese or reduced-fat Cheddar cheese 8 corn tortillas, softened 1 cup Avocado/Tomatillo Salsa ¼ cup crumbled queso fresco or feta cheese Garnish Thinly sliced onion Thinly sliced radish Shredded lettuce Heat the olive oil in a nonstick skillet over medium-high heat. Add the mushrooms and sauté for 5 minutes. Add the onion and garlic; mix well. Cook until the mushrooms are fairly dry. Add the poblano chile, cilantro, salt and pepper; mix well. Remove from the heat and set aside to cool. Stir in the cheese and place equal amounts of the mixture in the middle of each tortilla. Roll the tortillas, enclosing the mushroom mixture, and place, seam side down, in a covered baking dish. Bake, covered, at 375 degrees for 10 minutes. Remove from the oven and place 2 enchiladas on each of 4 plates. Top each serving with salsa and 1 tablespoon shredded cheese. Garnish with sliced onion, radish and lettuce, if desired. Yield: 4 servings Nutrients Per Serving: Cal 339; Prot 16 g; Carbo 49 g; T Fat 15 g; 32% Cal from Fat; Sod 541 mg
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