MUSHROOM ENCHILADAS RECIPES

Name: Creamy Mushroom Enchiladas
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4-6 serving(s)
Ingredients: 2 teaspoons vegetable oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 (15 ounce) can tomato sauce; 3/4 cup dry red wine or 3/4 cup water; 1 teaspoon chili powder; 2 teaspoons oregano; 2 teaspoons honey; 1 teaspoon salt; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/4-1/2 teaspoon hot pepper sauce (tabasco); 4 teaspoons butter; 1 1/2 lbs mushrooms, thickly sliced; 1 (4 ounce) can diced green chilies, drained; 1 cup sliced green onion, including tops; 1 cup plain yogurt; 1 (3 ounce) package cream cheese, cut into small pieces; 2 teaspoons flour; 10 corn tortillas; 1 1/2 cups shredded monterey jack cheese

CREAMY MUSHROOM ENCHILADAS RECIPE - FOOD.COM

Creamy Mushroom Enchiladas Recipe - Food.com image

This is a perfect dish for a meatless meal! The sauce can be made ahead of time and then refrigerated before completing the recipe.

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 4-6 serving(s)

Number Of Ingredients 21

Ingredients

2 teaspoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 (15 ounce) can tomato sauce
3/4 cup dry red wine or 3/4 cup water
1 teaspoon chili powder
2 teaspoons oregano
2 teaspoons honey
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4-1/2 teaspoon hot pepper sauce (tabasco)
4 teaspoons butter
1 1/2 lbs mushrooms, thickly sliced
1 (4 ounce) can diced green chilies, drained
1 cup sliced green onion, including tops
1 cup plain yogurt
1 (3 ounce) package cream cheese, cut into small pieces
2 teaspoons flour
10 corn tortillas
1 1/2 cups shredded monterey jack cheese

Steps:

Enchilada Sauce: Heat oil in a wide frying pan over medium heat; add onion and cook, stirring, until soft; stir in remaining sauce ingredients; bring to a boil, cover, reduce heat and simmer for 10 minutes.
Set aside.
Enchiladas: In a wide frying pan over medium heat, melt butter; add mushrooms and cook, stirring, until mushrooms are golden and liquid has evaporated.
Reduce heat to low and add chiles, onions, yogurt, cream cheese and flour; cook, stirring, until mixture boils and thickens; remove from heat.
Bring enchilada sauce to a boil over medium-high heat; then remove from heat; using tongs, dip a tortilla into bubbling sauce for a few seconds to soften, then place in a greased 9x13-inch baking dish; spoon about 1/2 cup of the mushroom mixture down the center of each tortilla and roll to enclose; arrange seam side down; repeat until all tortillas are dipped and rolled; if sauce becomes too thick, thin it with water or wine.
Pour remaining sauce evenly over enchiladas; bake, covered, in a 375°oven for 20 minutes; uncover and sprinkle with cheese; continue baking, uncovered, for 5 more minutes or until cheese is melted.

Nutrition Facts : Calories 616.4, FatContent 31.3, SaturatedFatContent 17.2, CholesterolContent 79.1, SodiumContent 1881.4, CarbohydrateContent 57.5, FiberContent 9.2, SugarContent 17.3, ProteinContent 25.8

CHEESY MUSHROOM ENCHILADAS | RACHAEL RAY IN SEASON

Cheesy Mushroom Enchiladas | Rachael Ray In Season image

Provided by Rachael Ray Every Day

Total Time 1 hours 0 minutes

Prep Time 45 minutes

Cook Time 15 minutes

Number Of Ingredients 11

Ingredients

1 pound white mushrooms, sliced
¼ cup EVOO, plus more for greasing
2 cups shredded monterey jack
Salt
1 large white onion, chopped (3 cups)
2 tablespoons chili powder
4 teaspoons ground cumin
1 15 ounce can tomato sauce
8 soft corn tortillas (6-inch)
1 cup white rice, cooked and tossed with chopped cilantro
1 15 ounce can black beans, drained, rinsed and warmed

Steps:

Preheat the oven to 400 degrees. In a skillet, cook the mushrooms in 2 tbsp. EVOO over medium heat, stirring, until golden, about 15 minutes. Toss in a bowl with 1 1/2 cups cheese; season.
In the skillet, cook the onion in the remaining EVOO over medium heat, stirring, until golden, 6 to 8 minutes. Add spices; cook for 2 minutes. Stir in tomato sauce and 1/2 cup water. Reduce heat; simmer for 5 minutes. Season with salt.
In a greased 9-by-13-inch baking dish, spread a third of the sauce. Coat tortillas in some sauce. Spread 1/3 cup mushroom filling down the centers; roll up and transfer to dish. Top with remaining sauce and cheese. Cover with foil and bake until bubbly, 15 minutes. Serve with rice and beans.

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CREAMY MUSHROOM ENCHILADAS RECIPE - FOOD.COM

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