Prep 30 mins
Cook 40 mins
This is a perfect dish for a meatless meal! The sauce can be made ahead of time and then refrigerated before completing the recipe.
- 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
- 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.
Made with sour cream instead of yogurt, sauteed my mushrooms with a little bit of garlic, and added some crumbled Queso Fresco to the enchiladas before rolling. They were quite delicious that way, and no leftovers. Will make again!
I really liked the creamy mushroom filling, although I didn't have the green onions to add. The enchiladas did turn out a little dry. I added some extra water to the sauce, but I think I should have added more. I'm definately going to make these again!
These were pretty good, but I thought the yogurt was too tangy. Next time I might use sour cream in place of the yogurt. Otherwise, a very filling veggie dish during Lent.