I N G R E D I E N T S
1 1/2 tbs. vegetable oil
12 oz ( 4 3/4 cups) portobello mushroom caps, sliced
2 1/4 oz shiitake mushrooms, sliced
3 oz (1/2 cup) onion, diced
3/8 oz (3 1/2) garlic cloves, minced
2 1/4 tsp. oregano, fresh, minced
1 1/8 teaspoon ground coriander
1/8 cup fresh sage, minced
6 3/4 oz. (1 3/4 cup) Fontina cheese, grated
8 1/4 oz (1 5/8 cups) goat cheese, crumbled
6 Mission® 6" corn tortillas

Tomatillo Sauce
3/8 oz (3 1/2) garlic cloves
1 1/2  jalapeño, stemmed, seeded
2 1/4 oz onion, chopped
6 oz. prepared salsa verde
4 1/2 oz vegetable broth
3/4 oz cilantro, chopped
salt, to taste
pepper, to taste


I N S T R U C T I O N S (Chilaquiles)
Heat oil in a skillet over medium high heat, add mushrooms and sauté them until they start to shrink and soften, about 7 minutes.

Add onion, garlic, oregano, coriander, sage and sauté for 3 more minutes. Pour mixture into a bowl and stir in two-thirds of the Fontina cheese and goat cheese, mix well.

Heat remaining oil in a new skillet. When oil is hot dip tortilla, one at a time, and fry for about 5 seconds each side. Fry until tortilla is pliable and softened, not crisp. Remove and drain on paper towels. Divide the filling evenly among the tortillas, roll them up and place in a lightly oiled sheet pan.

To serve, pour the roasted vegetable sauce over enchiladas, top with Fontina and Goat Cheese. Bake in oven heated at 350° F for 10 minutes or until the sauce bubbles.

Remove from oven, top with cilantro and serve.


Sauce
Preheat oven to 425°F. Lightly oil a roasting pan and place garlic, jalapeños, and onions in pan.

Roast until soft and golden brown, about 20 minutes.

Allow vegetables to cool until cool enough to puree. Transfer roasted vegetables to a blender or food processor, add salsa, cilantro and broth and puree. Sauce can be held on a hot or cold line.

Serve warm or at room temperature.