Mushroom Enchiladas Recipe

Name: Mushroom Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil, divided; 1 pound shiitakes, chanterelles or portobellos (or a combination), sliced; 1 small onion, finely chopped; 2 tablespoons minced garlic; 1 tablespoon chopped oregano or 1 teaspoon dried Mexican oregano; 1/2 teaspoon ground coriander; 1 1/2 cups grated Jack cheese; 8 corn tortillas; 2 cups roasted vegetable sauce (recipe follows); 1/4 cup minced fresh cilantro

Servings: persons

1/2 cup olive oil, divided
1 pound shiitakes, chanterelles or portobellos (or a combination), sliced
1 small onion, finely chopped
2 tablespoons minced garlic
1 tablespoon chopped oregano or 1 teaspoon dried Mexican oregano
1/2 teaspoon ground coriander
1 1/2 cups grated Jack cheese
8 corn tortillas
2 cups roasted vegetable sauce (recipe follows)
1/4 cup minced fresh cilantro

1
Preheat oven to 350 degrees F. Heat 1/4 cup oil in a skillet add mushrooms and saute them until they start to shrink, about 3 to 5 minutes.
2
Add onion, garlic, oregano, coriander and saute for another 2 minutes.
3
Pour mixture into a bowl and stir in cheese, mix well.
4
Heat remaining oil in a cleaned skillet.
5
When oil is hot dip each tortilla in turn and fry for 10 to 15 seconds on each side or until softened.
6
Remove to paper towels to drain.
7
Divide the stuffing evenly among the tortillas, roll them up and place in a lightly oiled baking pan.
8
Pour the roasted vegetable sauce over all and bake for 10 minutes or until the sauce bubbles.
9
Remove from oven, top with chopped cilantro and serve.

638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1/2 cup olive oil, divided, 1 pound shiitakes, chanterelles or portobellos (or a combination), sliced, 1 small onion, finely chopped, 2 tablespoons minced garlic, and more.

Yes, Mushroom Enchiladas falls under the General 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.

Mushroom Enchiladas

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