Creamy Mushroom Enchiladas

Submitted 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."

 

• Ready In: 1hr 10mins
• Ingredients: 21
• Serves: 4-6

ingredients

• enchilada sauce

• 2 teaspoons vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• 3⁄4 cup dry red wine or 3/4 cup water
• 1 teaspoon chili powder
• 2 teaspoons oregano
• 2 teaspoons honey
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1⁄4 - 1⁄2 teaspoon hot pepper sauce (tabasco)

• enchiladas

• 4 teaspoons butter
• 1 1⁄2 lbs mushrooms, thickly sliced
• 1 (4 ounce) can diced green chilies, drained
• 1 cup sliced green onion, including tops
• 1 cup plain yogurt
• 1 (3 ounce) package cream cheese, cut into small pieces
• 2 teaspoons flour
• 10 corn tortillas
• 1 1⁄2 cups shredded monterey jack cheese

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.

Reviews

[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!

 

[Janech]

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!

 

[ElleFirebrand]

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.

 

[takaiser99]

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.

 

[MsKittyKat]

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