Enchiladas de Setas

These enchiladas de setas are filled with savory mushrooms and topped with a flavorful sauce.

Ingredients - Serves 4

Preheat the oven to 375°F.
In a large skillet, heat the olive oil over medium heat.
Add the diced onion and minced garlic, and sauté until the onion is translucent.
Add the sliced mushrooms, cumin, chili powder, and salt. Cook until the mushrooms are tender and any liquid has evaporated.
Warm the corn tortillas in a dry skillet or in the microwave until pliable.
Spread a spoonful of enchilada sauce on the bottom of a baking dish.
Place a spoonful of the mushroom mixture onto each tortilla and roll it up tightly. Place the rolled enchiladas seam-side down in the baking dish.
Pour the remaining enchilada sauce over the enchiladas, making sure they are fully covered.
Sprinkle the shredded cheese over the top of the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro before serving.