I clipped this from the Dallas Morning News at least 10 years ago and it has been a great hit! The big difference is the plethora of mushrooms avialable now. I like to mix standard white mushrooms with portabella or baby bellas.
Via Real Mushroom Enchiladas
2 tbsp. olive oil
1 shallot, finely chopped
1 lb. mushrooms, thinly sliced
pinch of thyme
1/4 cup dry sherry
salt and pepper to taste
1 cup strong chicken broth (add a tbsp. of "Better than Boullion" to store bought chicken broth if you don't want to boil a chicken)
1 tbsp. cornstarch
1 tbsp. water
1 cup sour cream
Juice of a small lemon and a small lime
6 oz. grated Monerrey jack (I use more)
8 corn tortillas
1/2 cup vegetable oil
In a large saute pan, heat olive oil over medium heat. Add shallots and cook until they begin to soften. Add mushrooms, thyme and sherry. Cook until mushrooms are tender, 8 - 10 minutes. Season to taste with salt and pepper. Drain mushrooms and reserve.
Place chicken broth in a medium saucepan. Combine cornstarch and water to make a smooth paste. Stir into chicken broth and bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in lemon and lime juices and sour cream. Season to taste with salt and pepper. Keep warm but do not allow to return to a boil. (I put the saucepan in a larger one with simmering water).
Preheat oven to 400 F. Soften corn tortillas by gently frying in a small amount of hot oil: drain excess oil. Do not allow tortillas to crisp. (I steam them in the microwave with a little water for fewer calories)
Divide mushroom mixture into 8 portions and place in center of softened tortillas. Roll each tortilla jellyroll-style and place seamside down, sides touching, in an ovenproof baking dish.
Pour sour cream sauce over inchiladas and top with grated cheese. Bake 10 minutes. Makes 4 servings.
It's a lot less complicated than it sounds and everyone seems to love this dish. I know I do!