Enchiladas Stuffed with Chicken and Mushrooms - Kosher.com

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