Enchiladas de Huitlacoche

Enchiladas filled with huitlacoche, a Mexican delicacy made from corn fungus.

Ingredients - Serves 4

Heat a tablespoon of oil in a skillet over medium heat.
Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
Add the cooked huitlacoche to the skillet and cook for another 2-3 minutes.
Warm the corn tortillas in a dry skillet or microwave until pliable.
Spread a spoonful of enchilada sauce on the bottom of a baking dish.
Fill each tortilla with a spoonful of the huitlacoche mixture, roll it up, and place it seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas.
Sprinkle queso fresco on top.
Bake in a preheated oven at 350°F for 20 minutes, or until the enchiladas are heated through and the cheese is melted.
Garnish with chopped cilantro and serve with sliced avocado and lime wedges.