Pickled Jalapeño Mushroom Enchiladas with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the red chile sauce
- 3 dried guajillo chiles, stems and seeds removed
- 1 dried ancho chile, stem and seeds removed
- 2 cups low-sodium chicken broth
- 3 cloves garlic, peeled
- ½ medium white onion, roughly chopped
- 1 tsp ground cumin
- ½ tsp dried oregano
- 1 tbsp neutral oil (such as canola or vegetable oil)
- salt and pepper to taste
For the filling
- 1 lb cremini mushrooms, thinly sliced
- ½ medium white onion, thinly sliced
- ⅓ cup pickled jalapeños, roughly chopped
- 2 tbsp pickled jalapeño brine (from the jar)
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 2 tbsp neutral oil (such as canola or vegetable oil)
- salt to taste
For the enchiladas
- 8 corn tortillas (6-inch)
- 1 tbsp neutral oil (such as canola or vegetable oil)
- 1 ½ cups shredded monterey jack cheese
For the cilantro slaw
- 2 cups green cabbage, very thinly shredded
- ½ cup fresh cilantro leaves, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- sour cream, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Toast the guajillo and ancho chiles in a dry medium saucepan over medium heat for about 30 seconds per side, until fragrant and slightly darkened. Add the chicken broth, garlic, and onion, bring to a simmer, and cook for 10 minutes, until the chiles are fully softened.
- 2
Transfer the chile mixture to a blender along with the cumin and oregano. Blend on high until completely smooth, about 1 minute. In the same saucepan, heat 1 tbsp neutral oil over medium heat until shimmering, then pour in the blended sauce — it will sputter, so stand back. Cook, stirring, for 3–4 minutes until the sauce deepens in color and thickens slightly. Season with salt and pepper to taste and set aside.
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