Goat cheese and wild mushroom enchiladas

With my apologies/thanks to Rick Bayliss... I think I cribbed this recipe from him, more or less.

(below: not actual enchiladas. It's from Flickr. But still: inspiring, non?)

The sauce:
four large dried chilis (Anaheim, Guajillo, Chipotle, Pasilla)
can of whole tomatoes in juice (26 ozs or nearly that)
1/4 of a large onion
2 cloves garlic (in their papery skin)
half a lime
a tablespoon of maple syrup
salt/pepper


1) Toast the chilis in a hot pan (I like cast iron) until soft. Put in a Pyrex cup or microwaveable bowl with 2 cups of water. Microwave the water and chilis for 2 minutes. Let them sit for 20.
2) Now char the onions and garlic in the same hot pan. Let them get black or dark brown in places. It will take a few miniutes. They are roasting inside and becoming sweet. Not to worry.
3) Transfer the chilis, peeled onions and garlic to a blender. Add 1/2 cup of the water. Reserve the rest for thinning if needed. Squeeze in half a lime and add the maple syrup.
4) Puree.
5) Taste. It should be pretty spicy.
6) Add the whole tomatoes. Reserve the juice. Puree.
7) Taste. Add salt and pepper as needed. Add tomato juice if it is too hot, chili water if it's still too thick. The chili water can be bitter, so make sure you taste again. A little additional maple syrup and salt will balance that out.
8) You're done.

The filling:
log of goat cheese (13 oz?)
2-3 scallions, chopped, including green parts.
sliced wild mushrooms... amount up to you. the more the better. Regular mushrooms work too.

1) Saute the muschrooms in a little olive oil in a hot pan (same cast iron as above). Let them get really brown and evaporate all the water they give off. Salt and pepper to taste.
2) Mash the goat cheese up with the scallions.
3) Fold in the mushrooms to the cheese mixture.

Assembly:
1) Warm a corn tortilla over your gas burner, in your toaster oven, in a frying pan...whatever.
Warm tortillas are more fragrant and pliable.
2) Spread a couple of tablesppons of filling over the tortilla. Not too much or you won't be able to roll it. Roll it. Put it in a pan. If you are baking these for later eating , don't put any sauce down.
If you are baking these for eating right away, lay down 1/2 cup of sauce in the bottom of the baking dish.
3) Continue to roll. Should make about 16.
4) Top with enchilada sauce (or not -- reserve that and serve separately, to be sauced right before microwaving. Otherwise the enchiladas gets mushy and mealy), crumble cheese on top -- queso fresco or cheddar or Jack -- as much as you like.
5) Bake at 350 for 20 minutes, until the cheese melts. If they are unsauced, bake them for 10 or 15. Transfer to microwavable dish, cover in plastic. Freeze or refrigerate.