Enchiladas de Setas

Ingredients

Cilantro

a handful, chopped

Cheese

2 cups, shredded

Enchilada sauce

2 cups

Corn tortillas

12

Salt

1 teaspoon

Chili powder

1 teaspoon

Cumin

1/2 teaspoon

Olive oil

2 tablespoons

Garlic

2 cloves, minced

Onion

1, diced

Mushrooms

2 cups, sliced

Instructions

1. Preheat your oven to 375°F.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the diced onion and minced garlic to the skillet. Sauté until the onion becomes translucent.
4. Stir in the sliced mushrooms, chili powder, cumin, and salt. Cook the mixture until the mushrooms are tender and any released liquid has evaporated.
5. Warm the corn tortillas in a dry skillet over low heat or in the microwave until they become pliable.
6. Spread a layer of enchilada sauce at the bottom of a baking dish.
7. Spoon some of the mushroom mixture onto each tortilla. Roll each tortilla tightly and place them seam-side down in the baking dish.
8. Pour the remaining enchilada sauce over the enchiladas, ensuring they're fully covered.
9. Sprinkle the shredded cheese evenly over the top of the enchiladas.
10. Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Before serving, garnish the enchiladas with fresh, chopped cilantro.