and the last post of the evening: recipe!
Apr. 21st, 2007 09:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gmonkey42I made "chicken" and mushroom enchiladas last night. Not very authentic but they were darn tasty.
Thaw the "chicken" in the microwave. Chop the chicken into little cubes and mix with mushrooms and two handfulls of cheese. Spread some enchilada sauce on the bottom of a baking dish. Take each tortilla and fill it with chicken/mushroom/cheese filling. Attempt to make neat little enchiladas and get enchilada sauce on your hands because they won't stay rolled up. Stuff the enchiladas into the dish so they're stuck in a rolled-up position. Pour more sauce over the top of the enchiladas and sprinkle on the remaining cheese. Bake uncovered at 350° for 20 minutes. Garnish with olives.
I used 4 tortillas and ended up with leftover filling so if you use 6 that'll probably work out about right.
- Ingredients:
- about 1/4 of a giant can of Rosarita enchilada sauce, because they don't sell smaller cans
- three handfulls of Morningstar Farms soy "chicken" strips
- two handfulls of chopped mushrooms (I'd add more next time)
- three handfulls of shredded cheddar/jack cheese
- 4 to 6 corn tortillas
- a few kalamata olives
Thaw the "chicken" in the microwave. Chop the chicken into little cubes and mix with mushrooms and two handfulls of cheese. Spread some enchilada sauce on the bottom of a baking dish. Take each tortilla and fill it with chicken/mushroom/cheese filling. Attempt to make neat little enchiladas and get enchilada sauce on your hands because they won't stay rolled up. Stuff the enchiladas into the dish so they're stuck in a rolled-up position. Pour more sauce over the top of the enchiladas and sprinkle on the remaining cheese. Bake uncovered at 350° for 20 minutes. Garnish with olives.
I used 4 tortillas and ended up with leftover filling so if you use 6 that'll probably work out about right.
