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Santa Fe NM Hotels and Vacations | Inn and Spa at Loretto
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September 17th, 2012 | 12:28pm

Restaurant Recipe: Wild Mushroom Enchiladas with Red Chili Sauce

Destination Hotels & Resorts has challenged their chefs across the country to take part in The Destination Dish. Each month one ingredient is selected for the chefs to create a recipe around the chosen element and to incorporate it into their restaurant menu. Be sure to check our blog each month for a new delicious recipe you can enjoy in the comfort of your own home or in Luminaria.

THIS MONTH'S featured Ingredient is MUSHROOMS!!

Wild Mushroom Enchiladas with Red Chili Sauce
Serves 4 people

3 tbs unsalted butter
3/4 c Spanish onion, chopped
12 oz wild mushrooms
1 c sweet yellow corn
5 oz goat cheese, crumbled
6 tbs fresh cilantro, chopped
2 medium tomatoes, seeded and chopped
3 c cheddar cheese, shredded
16 6’ blue corn tortillas
queso fresco
Red Chili Sauce, recipe below

Red Chili Sauce

15 dried New Mexican red chilies, stemmed and seeded
1 large Spanish onion, halved
1 large garlic clove
6 cups water

In a large pot bring chiles, onion, and garlic to a simmer, cook for 20 minutes.  Strain the cooking liquid and reserve. Transfer chile mixture to a blender and purée with cooking liquid. Your goal is to produce a thick soupy-like sauce.  Force the purée through a sieve into a bowl, pressing hard on the solids with a spoon. Stir in salt to taste and discard the remaining cooking liquid.

Melt butter in large skillet over medium heat. Add onion and mushrooms, sauté until onion is translucent and mushrooms are tender. Add goat cheese, corn, cilantro, tomatoes; simmer until heated throughout, about 4 minutes. Season with salt and pepper to taste, remove from heat.

Soften tortillas by dipping them in some of the Red Chile Sauce.

To Finish the Dish

Place a handful of stuffing on each tortilla and roll tightly. Place the rolled enchiladas in a baking dish and top with the Red Chili Sauce and cheddar cheese. Cook at 350 degrees until heated through and cheese is melted.  Garnish with queso fresco and serve warm. Enjoy!

Posted by Brett Sparman, Executive Chef




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