Ingredients
| Onions, raw(2 quarts, 2 cups), chopped | 2.5 quarts |
| Oil, Canola salad | 1 cup |
| Mushrooms, Portabella, rawdiced | 3 quarts |
| Spice, cumin | 1 cup |
| Chili Powder | ½ cup |
| Bean, black(#10 can) | 1 each |
| Cheese, cheddar mild | 12 pounds |
| Sour Cream, bulk(1 quart, 1 cup) | 1.25 quarts |
| Sauce, Enchilada | 2 gallons |
| Tortilla, whole wheat 6″ | 100 each |
| Cilantro | 8 ounces |
| Pepper, Chili green fire roasted | 2 pounds |
Instructions
- Preheat oven to 350°F.
- Heat oil in a large skillet over medium-high heat. Add chopped onion and mushrooms and sauté until soft, about 5-7 minutes.
- Remove from heat, stir in cumin and chili powder. Let cool slightly and stir in the black beans, Green chili, cheddar cheese, and sour cream. Stir until well blended.
- Spread an amount of enchilada sauce on bottom of 2″ hotel pan. Divide mixture between tortillas, placing filling just off center of each tortilla. Roll tortillas into loose cylinders. Place the seam side down in a 2 ” hotel pan. Pour enchilada sauce over top and sprinkle with additional cheese.
- Bake until bubbling and lightly browned, 20-25 minutes. Let rest for 5 minutes before serving. Garnish with chopped cilantro.
Recipe Notes
Serving Size: 1 enchilada