High Fructose Corn Syrup Free Pickled Jalapeño Mushroom Enchiladas with Cilantro Slaw

Total time1 hr 5 min

Prep time30 min

Cook time35 min

High Fructose Corn Syrup Free Pickled Jalapeño Mushroom Enchiladas with Cilantro Slaw

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Ingredients

4 servings

For the red chile sauce

3 dried guajillo chiles, stems and seeds removed
Badia Chili Guajillo Bag - 3 Oz That's Tasty Chiles, Guajillo, Medium Heat Badia Guajillo Chili Pods El Guapo Whole Guajillo Chili Pods (Chile Guajillo Entero), 2 oz Bag Kroger Mercado Dried Guajillo Chile Peppers
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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 oil 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 oil or vegetable oil)
salt to taste

For the enchiladas

8 corn tortillas (6-inch)
1 tbsp neutral oil (such as canola oil 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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