Step 1

Sauce:

Step 2

Place dried chiles in a large saucepan with enough water to cover. Bring to a boil. Cook for 2 minutes, then turn heat off. Let chiles hydrate in hot water for 10 minutes.

Step 3

Transfer chiles to a blender. Add broth, garlic cloves, oregano, cumin, and salt. Blend until smooth. Run mixture through a strainer into a large bowl.

Step 4

Heat oil in a large frying pan over medium heat. Add sauce and cover. Cook for 10 minutes stirring every few minutes. Remove from heat and set aside.

Step 5

Filling:

Step 6

Bring 1 quart water to a boil in a medium saucepan over medium heat. Add cubed potatoes and boil for 8 minutes. Add onion strips the last 2 minutes of the boil. Remove from heat and drain.

Step 7

Heat oil in a large skillet over medium heat. Add mushrooms and cook for 4 minutes. Add potato and onion mixture, season with salt and pepper and cook for 4 minutes more or until all vegetables are cooked through. Remove from heat and set aside.

Step 8

To Assemble Enchiladas:

Step 9

Heat oil in a large frying pan. Fry each tortilla quickly, about 10 seconds on each side. Transfer to a paper towel– lined plate.

Step 10

Dip each fried tortilla in enchilada sauce, covering both sides. Place on a plate and fill with 2–3 tablespoons of potato/mushroom mixture. Roll and place on a serving platter. Repeat with remaining tortillas and filling.

Step 11

Serve. Drizzle with Mexican crema, a sprinkle of cotija cheese and chopped cilantro.