The holidays are over, the wrapping paper has been thrown away and it is time to think about what you will change in the New Year. I know resolutions only survive for about 1-2 weeks, but sometimes getting started can inspire life change.
I am excited about food in the New Year and am looking forward to sharing the recipes I’ve tried successfully in my family with you. (successfully means my kids ate what I made).
Here is my first entry.
Spicy Mushroom Enchiladas
You will need:
10 6 inch flour tortillas
2 cups sliced fresh mushrooms (sub crimini or portabellafor more flavor)
1 can diced green chilis
1 cup sour cream
2 cups grated cheddar or Jack cheese
1 tsp cumin
1 tsp garlic salt
1/2 tsp pepper
1 can green enchilada sauce
Saute mushrooms and green chilis in skillet until the mushrooms are soft. Turn the heat off and add the sour cream and spices. Set aside. Spray a 9×13 pan with cooking spray. Heat tortillas so they are pliable. Fill each tortilla with a serving spoon size portion of the filling and a pinch of cheese (you determine how much you want, I do about an eighth of a cup). Roll the enchiladas and put them rolled seam down into the pan. Top with green enchilada sauce and the remaining cheese. Bake at 350 degrees for 30 minutes or until the cheese is melted and slightly bubbly.
I serve this with rice and beans.
