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