-
1
Bring 2 cups water to boil in small saucepan.
-
2
Remove saucepan from heat, add chilies and soak 30 minutes.
-
3
Drain chilies, reserving 6 tablespoons soaking liquid.
-
4
Cut stems off chilies.
-
5
Cut chilies open.
-
6
Scrape out seeds and discard.
-
7
Combine chilies, 6 tablespoons reserved soaking liquid and garlic in blender and puree until smooth.
-
8
Preheat oven to 350F.
-
9
Combine cream and chili puree in heavy large skillet.
-
10
Bring to boil.
-
11
Reduce heat; simmer 3 minutes.
-
12
Whisk in lime juice.
-
13
Season with salt.
-
14
Strain sauce; return to skillet.
-
15
(Sauce can be made 1 day ahead.
-
16
Cover and chill.)
-
17
Melt butter in another heavy large skillet over medium heat.
-
18
Add onion and mushrooms and saute until onion is translucent and mushrooms are tender, about 5 minutes.
-
19
Add cheese, cilantro, tomatoes and 3 tablespoons cream sauce.
-
20
Simmer until just heated through, about 4 minutes.
-
21
Stir in avocado.
-
22
Season filling with salt and pepper.
-
23
Remove from heat.
-
24
Bring remaining cream sauce to simmer over low heat.
-
25
Cook 1 tortilla in cream mixture until softened, turning to coat, about 15 seconds.
-
26
Carefully transfer tortilla to baking sheet.
-
27
Repeat with remaining tortillas.
-
28
Cover remaining sauce and keep warm.
-
29
Spoon generous 1/3 cup filling down center of each tortilla.
-
30
Roll up tortillas, enclosing filling completely.
-
31
Arrange seam side down on same baking sheet.
-
32
Cover enchiladas with foil.
-
33
Bake enchiladas until heated through, about 10 minutes.
-
34
Transfer to plates.
-
35
Spoon some sauce atop each.
-
36
Serve, passing any remaining sauce separately.
