Mushroom and Zucchini Enchiladas

Mushrooms add heartiness to this meatless main dish. New Mexico chiles are small and spicy. Look for them in the international foods section of your grocery store.

Regan Burns Cafiso

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Vegetables

Main Course

Ingredients

3 dried New Mexico chile peppers		1/2 teaspoon dried oregano
1/4 cup raw, hulled pumpkin seeds (also called pepitas), plus 1 tablespoon for garnish		3 to 4 tablespoons canola oil, divided
2 1/2 cups low-sodium vegetable broth		1 medium zucchini, halved lengthwise, seeds removed, and diced
3 whole, peeled canned tomatoes		1 pound assorted mushrooms, such as cremini, white, and shiitake, trimmed and sliced
1/2 medium yellow or white onion, chopped		12 corn tortillas
1 clove garlic, chopped		8 ounces (2 1/2 cups) Monterey jack cheese, shredded

directions

Total:

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1
Heat oven to 300 degrees and bring a small pot of water to a boil. Remove stems from chiles and discard seeds. Place chiles on a baking sheet and toast until they puff and are fragrant, 1 to 2 minutes. Place in a heatproof bowl and cover with boiling water; soak 10 minutes. Remove from soaking water; discard water. Increase oven temperature to 375 degrees.
2
In a blender, combine pumpkin seeds and about ¼ cup vegetable broth; process until smooth, adding up to ¼ cup more broth if necessary. Add soaked chiles, tomatoes, onion, garlic, oregano, and 1 teaspoon salt to blender; pulse to combine. With blender running, add remaining broth and process until smooth.
3
Heat 1 tablespoon canola oil in a large (10-inch) skillet over medium high. Carefully add chile sauce (it will spatter.) Bring sauce to a simmer and cook, stirring occasionally, until it thickens slightly and there is no raw-onion flavor, about 5 minutes; remove from heat.
4
Heat 1 tablespoon oil in a separate large skillet. Add chopped zucchini and cook, stirring occasionally, until it is light golden and tender, about 3 minutes; season with salt. Remove zucchini to a plate or bowl to cool. Add another tablespoon oil to skillet and cook half the mushrooms, stirring occasionally, until they are tender and golden, about 1 ½ to 2 minutes; season with salt and remove to plate. Repeat with remaining mushrooms.
5
Toast tortillas directly over the medium flame of a gas stove, turning once, until they are warm, flexible, and lightly charred. Wrap in a clean kitchen towel to keep warm. Reserve ½ cup cheese to garnish enchiladas and mix remaining cheese with cooled vegetables.
6
Lightly oil a 2-quart casserole dish; pour about ½ cup sauce in bottom of dish. Dip one tortilla in chile sauce and set it on a clean cutting board. Mound 1/3 cup mushroom filling in center, roll tightly, and place in prepared dish seam-side down. Repeat with remaining tortillas. Pour leftover sauce evenly over enchiladas; top with reserved ½ cup cheese and 1 tablespoon pumpkin seeds. Bake until sauce is bubbling and cheese is melted and just beginning to brown, about 20 minutes; serve immediately.

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Mushroom and Zucchini Enchiladas

Ingredients

directions