16 guajillo chiles stems removed and seeded
4 gloves garlic
1 cup water
1 tsp oregano
1/2 tsp cumin
1/4 tsp coco powder
Salt and pepper to taste
20-24 corn tortillas
Shredded chicken ( I used the meat of a rotisserie chicken)
2lbs mushrooms cut into quarters
1 medium onion finely minced
1 lb queso fresco shredded
1: In a pan toast the chiles until fragrant. Place chiles in sauce pan and cover with water and simmer for 15 minutes
2: After simmering let chiles stand for 15 minutes in water to hydrate and cool to room temperature
3: Drain cooking water and add chiles to the blender with garlic, oregano, cumin, and cocoa powder with 1 cup of water. Adjust seasoning with salt and pepper and set aside.
4: For mushroom filling, heat the pan with a few tablespoons of oil on high heat. Place mushrooms in a pan in a single layer and let stand as to brown them. Sprinkle a small pinch of salt to draw out residual moisture. Cool all the way through, remove from heat and let cool to room temp.
5:Preheat oven to 350
6: To assemble enchiladas heat a pan with a few tablespoons of oil
7: Either dip corn tortilla in sauce or spread sauce on with a spoon on Borge sides.
8: Fry sauced tortilla on each side for a few seconds until tortilla softens and becomes pliable
9: Fill with cheese, onion, and either chicken or mushrooms. Roll and place on baking sheet
10: Repeat for remaining tortillas
11: Cover with the remainder of cheese if any and place in the oven for 5-10 minutes to warm through.