Mushroom Enchiladas

I get Mushroom Enchiladas at one restaurant here. They are so good I decided to make them at home. They turned out great. I used homemade Sazon. Recipe included.

Mushroom Enchiladas
Make 6 enchiladas; 2 or 3 servings

Ingredients

1 Tbsp. olive oil
1 shallot, chopped
16 oz. white mushrooms, sliced
3/4 tsp. Sazon seasoning
10 oz. can mild green enchilada sauce
6 flour tortillas
3/4 cup Monterey jack cheese

Directions

Preheat oven to 350 degrees (if using).

Heat olive oil in a skillet over medium high heat. Add shallot and mushrooms saute until brings to brown and soften. Season with sazon and continue to cook a minute longer. Remove from heat and set aside.

To assemble the enchiladas: Pour a little enchilada sauce in baking dish. Divide mushroom filling among the 6 tortilla and roll. Place seam side down in the baking dish cover with remaining sauce and cheese. Bake at 350 for 15 minutes or until cheese is melted and begins to bubble and brown.Caution they will be hot allow to rest a bit before serving.

To make individual portions: Pour a little enchilada sauce in 3 individual baking dishes. Divide mushroom filling among the 6 tortilla and roll. Place 2 seam side down in the baking dish cover with remaining sauce and cheese. Cover and refrigerate until ready to serve. Bake one dish at 350 for 15 minutes or microwave for 2 minutes on high. Caution they will be hot allow to rest a bit before serving.


Sazón
Makes 5 Tbsp.

1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground annatto seeds (or paprika if you can not find it)
1 tablespoon garlic powder
1 tablespoon salt

Mix all of the ingredients together and store the sazón in an airtight container. It will keep fresh for about 3 months.

In recipes, use about 1 1/2 teaspoons for each packet of sazón.