Mushroom And Black Olive Enchiladas Recipe

How to make it

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• Pre-heat oven to 375 Degrees.
• Grease or pan-spray 11" x 17" baking dish.
• Wipe off mushrooms with damp paper towels to get clean. (Don't rinse because they absorb water like little sponges and your enchiladas will be soggy!)
• Cut cheese into manageable-size cubes and process in food processor until chopped into 1/4 inch pieces. Remove from work bowl and set aside. (Skip this step if using pre-shredded cheese).
• Peel onion and cut into 1/4's or 1/8's (depending on size) and process into 1/2 inch pieces. Remove from workbowl and set aside.
• Process cleaned mushrooms into 1/2 inch pieces and remove from work bowl and place in bowl with onions. Toss carefully.
• Process drained olives into 1/2 inch pieces and set aside.
• Saute mushrooms and onions in skillet until tender.
• Stir in chopped olives and heat briefly.
• Heat enchilada sauce in separate skillet until warmed.
• Dip tortilla into enchilada sauce and place on plate or prep board to fill.
• Place 1/4 c mushroom filling in center of dipped tortilla and top with desired amount of cheese. (The more the better for me but don't add so much that you can't roll up the tortilla).
• Roll up enchilada and place in prepared baking dish.
• Repeat until all tortillas are used or you run out of filling!
• Pour remaining enchilada sauce over prepared enchiladas.
• Add additional cheese to the top, if desired.
• Cover with non-stick foil and bake at 375 Degrees for 30 minutes.
• Serve with salsa, sour cream, and extra cheese, as desired.