Mushroom Enchiladas

1 tsp corn oil
1 Tbsp butter
1/2 cup minced onion
2 cloves garlic, minced
1-2 chiles serranos, finely chopped
2 lbs mushrooms, quartered
2 Tbsp chopped cilantro
pinch of salt
tortillas
salsa verde cocida (just any green salsa)
1 cup shredded monterey jack or cheddar cheese

Heat oil and butter in frying pan over medium heat. Add onion, garlic, and chiles; saute 3-5 min. Add mushrooms; cover and cook 8-10 minutes over low heat, stirring occasionally. Remove lid, increase heat to medium, and cook uncovered 20 minutes until most of the moisture in the pan has evaporated. Add cilantro and mix well; heat 1 minute. Season with salt and remove from heat.

Preheat oven to 375 degrees. Roll tortillas into enchiladas with 1/4 cup mushroom mix. Bake for 10 minutes. Warm salsa verde. Cover enchiladas with sauce; sprinkle with cheese. Place under broiler 1-2 minutes and serve!

NOTES
From Jessica.
Really yummy. Have also done this with half mushrooms, half black beans.