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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • 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!

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    • 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!

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    • 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.

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    • on June 11, 2004

      This recipe helped me use a few leftover items, with some modification of course. I used leftover turkey breast instead of the mushrooms. I left the flour out because my mixture was rather thick, but I should have added it. The flavor was great and I'm sure we'll be making this again. The timing was right at 1 hour.

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    • on June 29, 2004

      I followed the recipe exactly as written and these turned out really well. Thanks a ton!

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    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
    45%
    Total Fat 31.2 g
    48%
    Saturated Fat 17.1 g
    85%
    Cholesterol 79.1 mg
    26%
    Sodium 1881.4 mg
    78%
    Total Carbohydrate 57.5 g
    19%
    Dietary Fiber 9.2 g
    37%
    Sugars 17.2 g
    69%
    Protein 25.8 g
    51%

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