Cream Cheese And Mushroom Enchiladas Recipe

Name: Cream Cheese And Mushroom Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14.5 oz.) cans Mexican recipe stewed tomatoes; 1 Tbsp. honey; 1/2 tsp. ground cumin; 1/2 tsp. ground coriander; dash of ground red pepper; 12 oz. fresh mushrooms, sliced; 2 tsp. chili powder; 2 Tbsp. margarine or butter; 18 oz. pkg. cream cheese, cut up; 1/2 c. thinly sliced green onion; 8 (7-inch) flour tortillas; 1/4 c. shredded Monterey Jack cheese or Monterey Jack with jalapeno peppers (1 oz.); sour cream

Servings: persons

2 (14.5 oz.) cans Mexican recipe stewed tomatoes
1 Tbsp. honey
1/2 tsp. ground cumin
1/2 tsp. ground coriander
dash of ground red pepper
12 oz. fresh mushrooms, sliced
2 tsp. chili powder
2 Tbsp. margarine or butter
18 oz. pkg. cream cheese, cut up
1/2 c. thinly sliced green onion
8 (7-inch) flour tortillas
1/4 c. shredded Monterey Jack cheese or Monterey Jack with jalapeno peppers (1 oz.)
sour cream

1
Stir undrained tomatoes, honey, cumin, coriander and pepper together in a medium skillet.
2
Bring to boiling and reduce heat. Simmer uncovered, about 30 minutes or until thick, stirring occasionally.
3
Set aside.
4
Cook mushrooms and chili powder in margarine in a saucepan over medium heat for 4 or 5 minutes or until mushrooms are tender and liquid evaporates.
5
Reduce heat. Stir in cream cheese until melted.
6
Stir in 1/4 cup of the sour cream and the green onion.
7
Spoon 1/3 cup of the cream cheese mixture in center of each tortilla.
8
Roll up.
9
Place seam side down in greased 2-quart rectangular baking dish.
10
Spoon tomato mixture over enchiladas.
11
Cover and bake in a 350u00b0 oven for about 30 minutes or until heated through.
12
Top with shredded cheese and dollop with remaining sour cream.
13
Bake, uncovered, for 4 or 5 minutes or until cheese melts.
14
Has 338 calories per serving.

1328

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (14.5 oz.) cans Mexican recipe stewed tomatoes, 1 Tbsp. honey, 1/2 tsp. ground cumin, 1/2 tsp. ground coriander, and more.

Yes, Cream Cheese And Mushroom Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream Cheese And Mushroom Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions