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    You are in: Home / Recipes / Creamy Mushroom Enchiladas Recipe
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    Creamy Mushroom Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Hey Jude's Note:

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

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    Units: US | Metric

    enchilada sauce



    1. 1
      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.
    2. 2
      Set aside.
    3. 3
      Enchiladas: In a wide frying pan over medium heat, melt butter; add mushrooms and cook, stirring, until mushrooms are golden and liquid has evaporated.
    4. 4
      Reduce heat to low and add chiles, onions, yogurt, cream cheese and flour; cook, stirring, until mixture boils and thickens; remove from heat.
    5. 5
      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.
    6. 6
      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.

    Browse Our Top Mushroom Recipes

    Ratings & Reviews:

    • on December 09, 2009


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 11, 2006


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 29, 2006


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Creamy Mushroom Enchiladas

    Serving Size: 1 (410 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 616.3
    Calories from Fat 281
    Total Fat 31.2 g
    Saturated Fat 17.1 g
    Cholesterol 79.1 mg
    Sodium 1881.4 mg
    Total Carbohydrate 57.5 g
    Dietary Fiber 9.2 g
    Sugars 17.2 g
    Protein 25.8 g

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