Login
Create Account
Mushroom Enchiladas
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Cheesy mushroom mixture fills tortillas, covered with spicy tomato mixture and cheese and baked to perfection.
-
Main Ingredient
mushrooms
-
Category: Main Dish
-
Cuisine: Mexican
-
Prep Time: 25 min(s)
-
Cook Time: 45 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
This recipe is adapted from Casa Barron, a Mexican restaurant in Perrysburg, Ohio, just outside Toledo. To lower fat and calorie content, reduce amount of cream cheese and add more mushrooms.
-
Posted By: MarySue
-
Posted On: May 05, 2020
Number of Servings:
Ingredients:
- 1 tablespoons - vegetable oil
- 1 - small onion chopped
- 1 cloves - garlic minced
- 1 cans - 28 oz. chopped seasoned tomatoes with chilies
- 4 1/2 teaspoons - chili powder
- 1 tablespoons - honey
- 1/2 teaspoons - cumin
- 1/2 teaspoons - minced cilantro
- 1/4 teaspoons - ground red pepper
- 12 ounces - sliced mushrooms
- 2 tablespoons - butter
- 1 cups - sour cream OR light sour cream
- 8 ounces - cream cheese
- 1 bunches - sliced green onions (small bunch)
- 12 - 8-inch flour tortillas
- 6 ounces - shredded Monterey Jack cheese (about 1 cup)
Directions:
Heat oil in large skillet over medium heat; cook onion and garlic until golden, about 5 minutes. Add tomatoes, 1 tablespoon of chili powder, honey, cumin, cilantro and red pepper. Heat to a boil. Lower heat to simmer and cook for 30 minutes.
Melt butter and remaining 1-1/2 teaspoons chili powder in separate large skillet over medium heat; stir in mushrooms. Cook until most of the liquid is gone, about 3 minutes. Add sour cream and cream cheese; cook until cheese melts, about 3 minutes. Stir in green onions.
Heat oven to 350 degrees F. Spray 13-by-9-inch baking dish with non-stick spray. Spoon mushroom filling into center of flour tortillas; roll up. Arrange in baking dish. Cover with tomato mixture; sprinkle with cheese. Bake until cheese melts, about 20 minutes.
Comments