Enchiladas Stuffed with Chicken and Mushrooms

Name: Enchiladas Stuffed with Chicken and Mushrooms
Total time: 50 min
Ingredients: 3 tablespoons olive oil; 1 and 1/2 pounds chicken cutlets, cut into bite-sized pieces; 10 ounces mushrooms, thinly sliced; 2 tablespoons Tonnelli Red Wine Vinegar; 2 tablespoons soy sauce; 6 (6-inch) tortilla wraps; 2 cups Gefen Cornflake Crumbs; salt, to taste; pepper, to taste; garlic powder, to taste; 4 eggs, lightly beaten; 1/3 cup soy sauce; 2 tablespoons Alfasi Cabernet Sauvignon or other red wine; 1 teaspoon fresh ginger or 1 cube Gefen Frozen Ginger; 5 to 6 cloves garlic; 1 tablespoon brown sugar

www.kosher.com

Crunchy fried enchiladas stuffed with savory chicken-mushroom filling. This is by no means a light appetizer, but it sure is irresistable.&nbs

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