Super cheesy name I know, but what can I say. There are two types of cheese in the sauce and it’s filled with mushrooms…see.

Titles aside, this thing is delish. You can make the whole thing or steal the filling for something else. Two recipes in one, or three if you count the sauce for say, a creamy fettuccine.

Is it easy? I’d say yes. Is it super fast? I’d say mas o menos. Is it worth it? A definite yes! So, lets get to it.

Ingredients For Two:

FILLING:

8 oz fresh mushrooms (any type, in 1-inch dice)

1/2 cup white or yellow corn (yes, frozen kernels are ok)

1 Finley diced jalapeno or your favorite fresh chile

2 Tbs of your favorite cooking oil

1/2 white onion, diced

2 cloves garlic, chopped

1/2 tsp salt

SAUCE:

4 oz goat cheese (it will be useful to have it at room temperature)

4 oz requests or whole milk ricotta

1/4 cup heavy cream

ENCHILADAS:

4 to 6 Corn tortillas

Oil

Garnishes: Roasted Salsa, Radish, micro greens, papilla powder (Or, your fave hot sauce, fresh herbs and thinly sliced fresh veggie like carrot, red cabbage or onion)

Make the Filling:

1) Treat your mushrooms right: Heat up a large pan. Add mushrooms and let them sear without moving for 30 seconds or so. This step will concentrate their flavor while preventing them to release their liquid. Transfer to a large plate.

2) Add the corn and fresh chile to the pan and cook, without moving, for one minute until slightly charred.

3) Add 1 tbs oil, onion and salt and cook for a minute.

4) The VIP garlic treatment: Make some room in the pan, add a little pool of oil on the empty space and add the garlic, cook it for 10 to 20 seconds until fragrant, then mix with the other ingredients. You’ll have perfectly and evenly cooked garlic every time.

5) Combine mushrooms and the contents of the pan and set aside until it cools down a little.

Make the Sauce:

Cream together goat cheese and ricotta using a fork or a blender if cheese is to hard. Mix in the cream until desired saucy consistency. Set aside.

Make the Enchiladas — An easy but unorthodox way of doing them:

1) Turn on the oven at 350.F

2) Brush tortillas with a thin coat of oil and put in a baking tray, then pop in the oven to warm for about 1 minute.

3) Distribute 1 tbs of sauce and the filling among the tortillas. Pro tip: Put the filling on the puffier side of the tortilla so you can roll it with out breaking it. Roll like a taco, and place in a pre-oiled baking tray. Don’t put any liner or it will likely stick to the bottom of the enchiladas when you serve them.

4) Brush the top slightly with oil and sprinkle with salt. Put in the oven to heat up for 5 minutes. Take out and add the sauce. Put back into the oven for 2 to 3 minutes until the sauce is hot.

5) Decorate with your garnishes, have fun!- and serve.

Shroom and Board Enchiladas