Grated mild cheddar cheese - 2 cups
Corn tortillas - depending on how many enchiladas you need
Vegetable oil - 2 tablespoons
Onion - 1/2 cup finely chopped
Mushrooms - 1 cup sliced
Olives - 1/4 cup chopped
sour cream, optional
For the enchilada sauce
Green chillies/Jalapenos - 6 (I used the anaheim variety)
Canola oil - 1 tablespoon
Onion - 2 cups chopped
Garlic - 2 cloves minced
All-purpose flour - 1 tablespoon
Coriander powder - 1 teaspoon
Salt - 1 pinch
Vegetable stock - 1 can (can be replaced with water)
Place the chillies on a foil-lined baking sheet and broil for 10 minutes or until blackened and charred. Let stand 15 minutes.Remove and discard seeds and tops.Finely chope the chillies..
Heat canola oil in a saucepanand add onion to the pan and saute until they turn translucent. Add garlic and sauté for 1 minute.Stir in flour and add the chillies, coriander, salt, and vegetable stock/water and bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Allow the mixture to cool and blend till you get a smooth consistency..Enchilada sauce is ready..
Warm the tortillas in a skillet adding one spoon of oil for each tortilla (The original recipe called for dipping the tortillas in hot oil to make them soft..I avoided this step)..Now spoon over the enchilada sauce..I added around 3 spoons for each tortilla..It should be coated well otherwise the tortillas get hard at the ends..You could even dip the tortillas in the sauce..Then add a spoonful each of onion,mushroom, olives and any amount of cheese..Bring both the sides of the tortilla to the center and place the seam side down on a baking sheet..Do the same for the remaining tortillas and pour the remaining sauce over them..Sprinkle some cheese on top..
Bake in a preheated oven at 350 degrees F for about 10 to 15 minutes or until the chees melts..
Serve hot with a dollop of sour cream or guacamole..
Goes well along with a side of spanish rice and nachos..
This goes off to AWED:Mexican hosted by Dhivya..