Creamy Mushroom Enchiladas

Total Time
1hr 10mins
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.

Ingredients Nutrition

Directions

  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. Set aside.
  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. Reduce heat to low and add chiles, onions, yogurt, cream cheese and flour; cook, stirring, until mixture boils and thickens; remove from heat.
  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. 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.
Most Helpful

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!

Runcible Spoon December 09, 2009

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!

Janech September 11, 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.

ElleFirebrand March 29, 2006