I love-love Mexican food! My first memories of eating anything remotely spicy and, what we thought was Mexican food, was when my family used to visit a drive-up taco stand in Beaverton, Oregon. I always ordered my tacos with extra hot sauce, even as a kid!
Since then, I've eaten lots of authentic Mexican food from both restaurants and home-cooked meals. I still love the taco-stand-style stuff too, but I can now identify when ingredients are canned or fresh. There's a very big difference!
The sauce for this dish is actually a modified recipe from Chef Emeril Lagasse. It's great!
First, make your sauce. In a sauce pan, heat oil and add flour, stirring to smooth. Add chili powder, stirring and cooking for 30 seconds. Add vegetable stock, tomato paste, oregano, cumin and garlic powder, stirring continuously. Bring to a boil, and reduce heat to low. Cook over low heat for about 15 minutes, stirring occasionally. Sauce will thicken and smooth as it cooks. When done, cover to keep warm and set aside.
Cut avocados in half lengthwise, remove pits, and scoop out into a bowl. Mash well with a fork until smooth. Add half of your chopped red onion and 1 to 2 pinches of salt to taste. Mix onion and salt well into mashed avocado. Cover bowl with plastic wrap and set aside.
Melt butter in a skillet and add sliced mushrooms. Saute mushrooms until tender and remove from heat.
Preheat oven to 375 degrees. LIGHTLY sprinkle each tortilla with water (splashing with just a few drops of water from fingertips). Stack each tortilla on top of another in a Pyrex bowl. Cover and microwave on Medium for 1 minute, 15 seconds to soften tortillas.
Pour 1/2 cup of enchilada sauce into bottom of glass baking dish. Mix together shredded cheeses, and place 1 ounce of cheese into center of tortilla. Spoon 1 to 2 tablespoons of sauteed mushrooms over cheese. Roll up tortilla and arrange in baking dish, seam-side down. Repeat process to make 10 enchiladas.
Pour remaining sauce evenly over enchiladas. Sprinkle remaining shredded cheese and remaining chopped onion over top. Bake at 375 for 35 to 40 minutes.
When enchiladas are done, carefully remove them from baking dish with a long spatula. Serve with a dollop of fresh guacamole. (Suggestion: See my easy recipe for freshly cooked refried beans to serve on the side!)