Shiitake Mushroom & Potato Enchiladas

1 pt sliced shiitake mushrooms
2 Tbs olive oil
1 large russet potato, peeled and diced into 1/4-inch pieces
1 cup frozen corn, thawed
kosher salt and black pepper
2 cups Daiya shredded 'cheddar'
2 10oz cans green enchilada sauce
10 corn tortillas, warmed

1) Preheat oven to 400F. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the potatoes and cook, tossing often, until the potatoes begin to soften (6-8 minutes). Add the corn and mushrooms, continuing to cook until the potatoes are tender (6-8 minutes).
2) Spread 1/2 cup of enchilada sauce in the bottom of a 9x13 inch casserole dish. Dividing evenly, roll up the mushroom mixture and a sprinkle of cheese in a tortilla. Place seam down in the casserole dish. Repeat until all mushroom mixture and tortillas are used. Top with the remaining enchilada sauce and sprinkle with remaining cheese.
3) Bake until the sauce is bubbling and the cheese has melted, 15 to 20 minutes.

Review: I loved the flavor of this dish. The potatoes were an unexpected item in enchiladas, but worked really well. However, this was incredibly dry. The original recipe called for dried mushrooms that soaked in water and using some of the soaking water in the skillet. I prefer fresh mushrooms. I'm not sure if adding some water to the skillet would have helped, or if I should have just used more enchilada sauce. This will need some tinkering, for sure.

Adapted from:
http://www.realsimple.com/food-recipes/browse-all-recipes/mushroom-potato-enchiladas