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Source: Rice

Mushrooms & Rice Enchiladas with Cheddar
An excellent recipe for those who wanna turn the spice up a notch.
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Serves: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
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1/2 cup long grain white rice
1 tablespoon unsalted butter
1 medium onion, chopped
2 medium red bell peppers, cored, seeded and chopped
1 jalapeno, or hot chile, seeded and minced
2 garlic cloves, minced
1 pound mushrooms, stemmed
4 ounces sharp cheddar cheese, cut into 1/2 inch dice
2 large eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
28 ounces canned tomatoes, in thick puree
1 (8 ounce) can tomato sauce
1 small onion, quartered
2 garlic cloves, peeled
2 tablespoons chili powder, or to taste
2 tablespoons all-purpose flour
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon olive oil
12 corn tortillas
1 cup sharp cheddar cheese, shredded

Prepare the filling: Cook the rice following the basic method for steamed rice or according to the package directions. (Or use 1 3/4 cups leftover cooked rice.) Let cool.

In a large skillet , melt the butter over medium heat. Add the onion, bell peppers, jalapeno and garlic nad cook, stirring frequently for about 5 minutes, or until onion is softened. Add the mushrooms and cook for about 7 minutes, or until the liquid has evaporated and the mushrooms are lightly browned. Transfer to a medium-sized bowl and stir in the rice, cheddar, eggs, salt and pepper.

Prepare the sauce: In a blender, combine the tomatoes with the puree, the tomato sauce, onion, garlic, chili powder, flour, cumin, and oregano and process to a smooth puree. Pour into a bowl.

In a large skillet, heat the oil over medium heat. Add the pureed tomato mixture and bring to a simmer. Reduce the heat to low and simmer, partially covered for 3 minutes. Remove from the heat and set aside.

Preheat oven to 350 degrees. Lightly grease a 15-inch by 10-inch baking dish.

Assemble the enchiladas: Spread a thin layer of tomato sauce in a baking dish. Lightly grease a large non-stick skillet and place over medium heat. Lay a tortilla in the skillet and heat for 30 seconds, or until softened. Using tongs, dip the tortilla in the tomato sauce, turning to coat it on both sides, and transfer to a plate. Spoon about 1/3 of the cup pf filling down the center of the tortilla. Roll the tortilla up around the filling and lay the enchilada, seam side down, in the baking dish. Ci=ontinue making enchiladas and sprinkle with shreded cheddar.

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for 10 minutes longer, or until the sauce is bubbling and the enchiladas are heated through. Serve Immediately.

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