Spicy Enchiladas

   Our new favorite recipe in our household is not one I can take any credit for, but I do want to share it with the world. It's really for Spicy Avocado Chicken Enchiladas. My meat-free version, however is a bit different. The sauce makes enough for one pan of enchiladas (between 6-10, depending on how much you back in there) I usually make half for me, half for my husband. The link is for the chicken avocado version...which is what he gets. Mine is a lower-protein, avocado-free recipe with mushrooms as the filling.
   I make my husbands chicken version using this recipe I found on pinterest, Spicy Avocado Chicken Enchiladas And then my more-PKU friendly recipe is adapted. I make the sauce the same for both of us. ( I just make one recipe). The "insides" are what I change. Here is the PKU-friendly version. I have not added the PHE yet, but I will update later with an amount of PHE.


Ingredients:
For the sauce:
1 tablespoon butter
1 Serrano pepper, minced
2 garlic cloves, minced
1 T. flour
1 cup chicken broth
1 tsp cumin
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 cup chopped cilantro
1 cup medium salsa verde
1/2 cup fat free sour cream

For the enchilada filling*   
This makes enough for half the pan, if you are making this just for the PKU crowd, double the filling ingredients.

4-5 sliced large white mushrooms

1 T. chopped cilantro

1 T. salsa verde
1 small yellow onion, chopped (you will use half for the chicken recipe if making both)

4 oz. low-pro cheddar cheese shreds 
Low-Protein flour tortillas (or regular if you are allowed the PHE, as I am)

Directions:

Preheat oven to 375°F.

Sauce: In a medium sauce pan, melt butter over medium-high heat. Saute Serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat. 

Filling: In a small frying pan, saute sliced mushrooms in the1 tablespoon salsa verde and 1 tablespoon cilantro. I usually do this on medium heat, stirring until mushrooms have soaked up all of the salsa verde. Set aside for filling.

Assemble: Spray/grease a 9×13 baking dish. Add 3/4 cup sauce to the bottom of the pan. Warm up the tortillas by placing a them on a plate in between a 2 wet paper towels in the microwave for 30 seconds. This makes them softer and easier to roll. Place a spoonful of the mushrooms and onion in the tortilla. Add low protein cheese if using. If you do not have low-protein cheese (or do not like the cheese) you can use a small amount of sour cream instead. Roll the enchilada and place it seam side down in the pan. Repeat until filling is all used. Continue with the steps for the chicken enchiladas if making those. MAKE SURE YOU KNOW WHICH SIDE IS WHICH. I always use the end of a pepper or the cilantro stem to mark which side is the chicken and which is low protein. Pour the remaining sauce over all the enchiladas. Place remaining cheese on the correct sides (real cheese on chicken side, low-pro cheese on PKU side). Bake for 15-20 minutes and serve.

Left is the chicken avocado, right (after the pepper) are the mushroom*
*I did top my side with REAL cheese (not low-pro) b/c am allowed the PHE