Heat oven to 400 degrees. Place the mushrooms in a bowl that will hold at least 4 cups and pour over 2 cups of boiling water. Make sure all the shrooms are submerged and let them hydrate for about 30 minutes.

While your little shrooms are doin’ their thing chop up the tater and onion and assemble your mise en place*: veggies prepared, spices measured, cheese grated, sauce opened, tortillas ready to be filled (I laid mine out on a cookie sheet so I could measure an even amount of filling into each one before rolling and placing in the baking dish). If your mushrooms are rehydrated to your liking, go ahead and drain them but DO NOT throw out the liquid! Save it to add to your filling mixture.

Heat a 12 inch skillet over medium heat (my cast iron one did great–I love the high sides). When hot, add enough oil to cover the bottom plus a smidge more. Add onions and potatoes (and mushrooms but ONLY if using fresh), stir to coat with oil, and cook for a minute or two. Add about 1/2 teaspoon of salt, a bunch of fresh ground black pepper, and the smoked paprika, cumin and oregano. Stir to coat the veggies evenly and then cook another 5 or so minutes, stirring occasionally, till the onions are pretty much translucent. Put a strainer over a measuring cup and drain the mushrooms. Add mushrooms and corn to onion/potato mixture with 1 1/2 cups of the mushroom liquid. Cook, stirring occasionally, until the potatoes are fork-tender and most all the liquid has been absorbed. Taste and add more salt/pepper if you’d like. Then, dump into a big mixing bowl and toss with about half the cheese so everything is evenly distributed and ready to go into your tortillas.

Get excited: you’re almost there. Pour enough enchilada sauce in a 9″ x 13″ baking dish to coat the bottom (no greasing required). Spoon potato and mushroom mixture evenly into tortillas (you’ll want to make a row down the middle) and then roll and place seam-side down in your dish. You’ll probably end up with two outliers along one long edge of your pan and that’s OK. Sprinkle the remaining cheese over the top and bake uncovered for 15 minutes or so, till all bubble and lightly golden in places. Allow to cool for a few minutes before plating so they don’t fall apart. Enjoy.