Creamy Mushroom Enchiladas

READY IN: 1hr 10mins
Recipe by Hey Jude

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

Top Review by Runcible Spoon

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!

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.

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