Huitlacoche and Mushroom Enchiladas

(makes 8)

Ingredients:
½ onion, diced
2 cups enchilada sauce
8 corn tortillas
2 garlic cloves, finely chopped
1 cup huitlacoche
1 cup fresh mushrooms 
2 Tbsp. oil
2 cups shredded Oaxacan cheese
1-2 cups cooked shredded chicken or other cooked meat (optional)

Directions:
Heat the oven to 350 degrees.
Lightly salt chopped onion 15 to 20 minutes before cooking.
Bring enchilada sauce to a boil and simmer for 15 minutes.
Warm the tortillas in the oven, or fry each one in a small amount of vegetable oil until slightly browned and pliable.
Sauté onion, garlic, huitlacoche, and mushrooms in oil.
Fill tortillas with mixture and cheese.
Add chicken or meat (optional). Roll and place in a square baking dish.
Cover with sauce and cheese.
Bake for 25 minutes, covered.
Uncover and bake for 5 minutes to brown.

NOTE: For deeper flavor, tomatillo or chile-based salsas such as Herdez or La Costeña can be blended into or used in place of enchilada sauce.