Mushroom Potato Enchiladas

Ingredients:
1 oz. dried wild mushrooms
1/2 lb. mushrooms, stems finely chopped and caps sliced
1/2 lb. mild green chiles, roasted, peeled, and chopped
1 lb. potatoes, scrubbed cleaned and cut into 1/4-inch dice
9 corn tortillas
Vegetable oil
Salt
1 recipe Enchilada sauce
About 8 oz. queso fresco

Soak dried mushrooms in 1 cup boiling water for about half and hour.
Lift them out and chop them up. Reserve the soaking liquid.
In a large frying pan over high heat drizzle a bit of oil and cook the fresh and dried
mushrooms, stirring as much as you care to, until they have released all their
liquid and that liquid is mostly evaporated.
Add potatoes and chiles and about 1/2 tsp. salt and stir it all up.
Pour in reserved mushroom-soaking liquid, cover, reduce heat to simmer,
and cook until potatoes are tender, about 10 minutes.
Remove from heat.
Preheat oven to 375.
In a frying pan over medium heat heat about 1/4 inch of oil.
Fry tortillas just to soften them, about 10 seconds each.
Lay a softened tortilla flat, spread about 1/9 of the vegetable mixture
down the center, roll it up and place in a large oiled baking pan.
Repeat with remaining tortillas and filling.
Pour sauce over enchiladas.
Sprinkle with grated cheese and bake until cheese is melted and
bubbling and enchiladas are heated through, about 20 minutes.