Garlicky Portobello Mushroom and Pine Nut Enchiladas with Red Chili Sauce
Enchiladas are a blank slate. They can be filled with anything that suits your fancy, from plain cheese to tender, long-braised -- or grilled or stewed -- meats. Hearty vegetables and beans are among my favorite fillings. Under a blanket of chili sauce and cheese, enchiladas are substantial to begin with, so a veggie filling can lighten things a little. I usually turn to mushrooms (loaded with garlic), potatoes, and greens.
5 tablespoons olive oil
1½ pounds portobello mushroom caps (about 6), halved and cut into ½-inch slices
Salt and pepper
12 cloves garlic, minced
½ cup pine nuts, toasted
1 medium onion, finely chopped
¼ cup chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1½ teaspoons sugar
3 cups tomato sauce
1 cup homemade or packaged low-sodium chicken broth, or water
¼ cup chopped fresh parsley
12 to 14 6-inch corn tortillas
Cooking spray
½ cup (about 2 ounces) grated cheddar or jack cheese
In a very large skillet set over medium-high heat, heat ¼ cup of the oil until it ripples.
Add the mushrooms, ½ teaspoon of salt, and pepper to taste, and cook, stirring often, until liquid evaporates and mushrooms brown, about 10 minutes.
Add 8 cloves garlic and cook, stirring, until fragrant, about 45 seconds.
Add pine nuts, stir to mix, transfer to a medium bowl, and set aside.
Wipe out the skillet, return it to medium-high heat, and heat the remaining 1 tablespoon of oil until it ripples. Add the onion, stir to coat, and cook, stirring frequently, until soft and light golden, about 5 minutes.
Add the remaining 4 garlic cloves, chili powder, coriander, cumin, sugar, and 1½ teaspoons salt and cook, stirring, until fragrant, about 45 seconds.
Add the tomato sauce and broth or water, stir to blend, and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, about 20 minutes. Taste the sauce and adjust the seasoning with salt and pepper, if necessary (you should have about 3½ cups).
Add ½ cup sauce and most of the parsley to the mushrooms and stir to mix well.
Set the oven racks to the upper and lower positions and heat the oven to 375 degrees.
Evenly coat the bottom of a 13-by-9-inch baking dish with ½ cup sauce, and set aside.
On 2 large baking sheets, fan out the tortillas. Spray both sides lightly with cooking spray and bake until soft, about 4 minutes. Working one at a time, remove a tortilla to work surface, spread a scant ½ cup mushroom mixture down the center, roll tightly, and set seam side down in the baking dish; repeat to fill and roll all the tortillas, using up all of the mushroom mixture.
Spread the remaining sauce over the enchiladas evenly. Sprinkle the grated cheese on the enchiladas, cover the dish loosely with foil, and bake on the upper rack until heated through and cheese is melted, about 35 minutes.
If desired, set the oven to broil, remove the foil, and broil until the cheese browns slightly, about 4 minutes. Sprinkle with the remaining parsley and serve at once with garnishes.
Variation
Potato, Red bell Pepper, and Cheddar Enchiladas In a medium bowl, mix 1 pound Red Bliss or Yukon Gold potatoes, cooked and cut into ½-inch chunks, 1½ cups roasted red bell pepper strips, 1 cup (about 4 ounces) grated smoked or sharp cheddar cheese, and ¼ cup chopped parsley, to blend. Follow the recipe above, substituting the potato mixture for the mushroom mixture and topping enchiladas with an additional ½ cup (about 2 ounces) of grated cheddar.