Jim Coleman Recipes
Wild Mushroom Enchiladas
In a skillet, bring the cream, ancho Chile puree, and garlic to a boil, and simmer for 2 minutes. Transfer to a blender and puree.
Add the lime juice, and season with salt. Strain the puree into a bowl and set aside
Heat butter in a large skillet and sauté onion and mushrooms for 2 minutes over medium heat, until onion is translucent and mushrooms are soft.
Add avocado, cheese, cilantro, and tomato, just heat through. Add 2 tablespoons of reserved cream puree and stir gently. Add salt to taste and simmer 3 minutes.
Heat the remaining reserved cream puree in a skillet until simmering. Place the tortillas one at a time into the puree for 15 seconds to soften, and place on a sheet pan while filling.
Divide the mixture in the skillet among the tortillas, spreading evenly down the middle. Roll up the tortillas with a metal spatula place seam side down on serving plates.
If not serving immediately, cover enchiladas on sheet pan with foil, and reheat at 350° degrees for 10 minutes.