1 clove of garlic, finely chopped
1 onion, finely chopped
1 jar a 220g Cuitlacoche (corn mushroom)
1 tablespoon dry epazote (or 3 tablespoons fresh epazote, finely chopped)
1 pinch of ground black pepper
1 jar a 400 ml Salsa Puya Mex-Al
vegetable oil as needed
8 corn tortillas
1 cup creme fraiche
250 grams Oaxaca cheese, pulled
Preheat oven to 180°C.
Heat approx. 3 spoonfuls of oil in a frying pan. Sauté garlic, onion and cuitlacoche, season with epazote, salt and pepper and set aside.
Heat about 5 tablespoons of oil in a small skillet and drag the tortillas one at a time through the hot oil, then place on absorbent paper.
Now fill each tortilla with the prepared cuitlacoche, roll up and place a medium sized baking dish.
Finally, pour the salsa puya over the rolled up tortillas. Add the creme fraiche and Oaxaca cheese and bake until the cheese is melted (about 15 minutes). The enchiladas are ready! Enjoy your meal!