Tuesday, December 14, 2010

Snowy Day Mushroom Enchiladas

I was watching the Cooking Channel during the Minneapolis blizzard and was inspired by a person making enchiladas.  The person was using a red sauce and wheat tortillas.   All of a sudden I was craving these so I decided to see how I could
make them GF and DFI friendly.  

Now before I continue I must clarify after weeks of experimenting with the DFI changes I came to find I have a medium to high tolerance to fructose foods.  This means I can eat a little wheat and foods that may effect others don't effect me for example tomatoes.   I just have to make sure I balance the glucose levels with the fructose.  

This recipe is more for those who are like me in the medium to high tolerance range.  If you are low tolerance than I would suggest omitting the salsa.

Here is the recipe:

Snowy Day Mushroom Enchiladas
2 cups sliced mushrooms  ( I may have used more)
8oz of sour cream (I used Breakstone)
1 cup fresh salsa ( I used Salsa Lisa's Hot salsa)
8 corn tortillas ( Sonoma Organic)
1 bag of shredded Mexican cheese (reserve about a 1/4 of the bag to top the enchiladas)

Preheat the oven to 350 degrees.
Saute the mushrooms (season with salt and pepper) in olive oil.  In a bowl combine the sour cream, cheese and salsa.  When the mushrooms are cooked added them to the mixture.

Lightly grease a baking dish (I used my lasagna dish).  Take a tortilla and add a tablespoon of the mixture in the middle.   Roll the tortilla and place in the dish.  Continue until all the tortillas are used.   The left over mixture should be poured over the tortillas.  Spread evenly and then top with the left over reserved cheese.

Bake in the oven for 35 to 45 minutes until it is bubbling and the top in melted and slightly brown.

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