Enchiladas de Huitlacoche

Ingredients

Huitlacoche

2 cups, cooked and chopped

Corn tortillas

8

Enchilada sauce

2 cups

Onion

1 medium, chopped

Garlic

2 cloves, minced

Olive oil

1 tablespoon

Queso fresco

1 cup, crumbled

Cilantro

1/4 cup, chopped (for garnish)

Avocado

1, sliced (for serving)

Lime wedges

for serving

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for about 5 minutes, until the onion is translucent and fragrant.
3. Stir in the cooked huitlacoche and cook for an additional 2-3 minutes, allowing the flavors to meld. Remove from heat.
4. Warm the corn tortillas in a dry skillet or microwave until they are pliable, taking care not to overcook them.
5. Spread a spoonful of enchilada sauce on the bottom of a baking dish to prevent sticking.
6. Take each tortilla and place a generous spoonful of the huitlacoche mixture in the center. Roll it up tightly and place seam-side down in the baking dish.
7. Once all tortillas are filled and arranged, pour the remaining enchilada sauce over the top, ensuring they are well coated.
8. Sprinkle the crumbled queso fresco evenly over the sauce.
9. Bake in the preheated oven for 20 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
10. Garnish with chopped cilantro and serve hot with sliced avocado and lime wedges on the side.