Soy Chorizo Onion and Mushroom Enchiladas with Fresh Tomatillo and Avocado Salsa

Soy Chorizo Onion and Mushroom Enchiladas with Fresh Tomatillo and Avocado Salsa

7-8 organic corn tortillas
3/4 cup or 1/2 link soy chorizo, casing removed (I got mine from Trader Joe's)
10-12 oz mushrooms  (I used portabellos)
1 medium-large onion sliced
2 cups fresh tomatillo salsa (you can substitute store bought for a shortcut, otherwise see recipe below)
1 cup roasted tomato salsa (I like Frontera brand but Trader Joe's double roasted salsa is also delicious)
1/2 cup cilantro roughly chopped
1-2 cups shredded organic Mexican cheese blend
1/3 cup cotija cheese grated (optional)
2 tbs canola or mild olive oil
1/3 cup of Mexican crema or sour cream

In a skillet, heat oil over medium-high heat. Add the onions and season with a sprinkle of salt. Saute until tender and just beginning to brown. Add the mushrooms and saute 1-2 minutes longer. Add the garlic and the soy chorizo (you can squeeze the chorizo from the casing directly into the pan). Season with the cumin powder and pepper. Stir to combine and saute 1-2 minutes. Add 1/2 cup of the fresh tomatillo sauce and the fresh cilantro. Mix well and cook for about 3-4 minutes. Set aside. This can be prepared ahead of time

When it comes to assembling your enchiladas there are two methods to choose from:

Method 1 (short cut)

Preheat oven to 350 degrees.

Add about 1/4 cup of roasted tomato salsa and the tomatillo salsa to coat the bottom of a baking dish

Top with a layer of corn tortillas (2-4 depending on the size of your dish)Add about 1/4 cup each of roasted tomato salsa and tomatillo salsa to coat the bottom of a baking dish. Place a layer of the chorizo mushroom onion mixture evenly on top of the tortillas and cover with shredded Mexican cheese. Top with dollops of the roasted tomato and tomatillo salsas. Repeat this process with a second and third layer (depending on baking dish size). The final layer should be just tortillas topped with a generous amount of shredded cheese, the grated cotija cheese if you are using it, and dollops of the salsas. Bake at 350 for 25-30 minutes and garnish with the crema our sour cream and additional salsas if desired.

*This dish can also be made into quesadillas by adding a small amount of filling and some cheese into the center of a corn or flour tortilla frying them lightly on both sides. Garnish with the salsas and crema or sour cream.

Method 2 (This is another step but really adds a nice flavor dimension)

In a saute pan, heat 1 tbs oil over medium high heat. Lightly brown the corn tortillas one or two at a time on both sides (about 30 seconds) before using them to layer your enchiladas. Proceed to follow directions in method 1.

Fresh Tomatillo Salsa with Avocado

6 tomatillos, husks removed, washed and dried
1/2 ripe avocado
1 cup fresh cilantro

Juice of 1 lime

2-3 cloves fresh garlic
1/2 small jalapeno pepper seeded (optional if you want a spicy salsa)
1 tsp salt or to taste
1/2 tsp fresh ground pepper

In a food processor or a blender, chop the garlic first then add the remaining ingredient. Process until smooth but slightly chunky. Add the avocado and pulse until the mixture is thick but not pureed. Taste and adjust salt and pepper to your liking. This can be made ahead 1-2 days and kept in the refrigerator. It is also a wonderful dip for chips!