Enchiladas Stuffed with Chicken and Mushrooms

By Zehava Krohn

3 tablespoons olive oil
1½ pounds chicken cutlets, cut into bite-sized pieces
10 ounces mushrooms, thinly sliced
2 tablespoons red wine vinegar
2 tablespoons soy sauce
6 (6-inch) tortilla wraps
2 cups cornflake crumbs
Salt, pepper and garlic powder to taste
4 eggs, lightly beaten
Dipping Sauce:
⅓ cup soy sauce
2 tablespoons red wine (cooking wine  is fine)
1 teaspoon fresh ginger
5 to 6 garlic cloves
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1. Heat oil in a skillet over medium heat. Add chicken, mushrooms, red wine vinegar, and soy sauce and sauté until chicken is cooked through and mushrooms are soft, about 5 to 6 minutes. Set aside.

2. Place eggs in a medium bowl. Place cornflake crumbs in a second bowl and season with salt, pepper, and garlic powder.

3. Lay the wraps on a flat surface. Spoon about 2 tablespoons of the chicken-mushroom filling in the bottom-center of each wrap. Fold the bottom tightly over the filling, fold in the sides, and then roll up. Dip wrap into beaten egg, then coat in crumbs.

4. Heat about 1 inch of oil in a sauté pan. When oil is hot, add chicken wraps and fry until golden, about 2 to 3 minutes per side. Place on a paper-towel-lined plate.

5. Prepare the dipping sauce. In a small bowl, whisk together dipping sauce ingredients. Serve alongside enchiladas.
Yield: serves 6
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