Ingredients for Creamy Mushroom Enchiladas
- Vegetable Oil
- 1 medium onion, chopped
- Garlic
- Tomato Sauce
- Dry Red Wine
- 2 tablespoons chili powder
- 1/2 teaspoon oregano
- Honey
- 1/4 teaspoon salt
- Ground Cumin
- Ground Coriander
- Hot Pepper Sauce
- 2 tablespoons butter
- 1 pound cremini mushrooms, sliced
- Diced Green Chilies
- Green Onion
- Plain Yogurt
- 4 ounces cream cheese (softened)
- 2 tablespoons all-purpose flour
- Corn Tortillas
- Monterey Jack Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Creamy Mushroom Enchiladas? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Creamy Mushroom Enchiladas
- **Make the Enchilada Sauce:** Heat 2 tablespoons of olive oil in a wide frying pan over medium heat.
- Add 1 medium onion, chopped, and cook, stirring occasionally, until softened (about 5 minutes).
- Stir in 1 (10 ounce) can diced tomatoes and green chilies (undrained), 1 cup vegetable broth, 2 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
- Set aside.
- **Prepare the Mushroom Filling:** In a large skillet over medium heat, melt 2 tablespoons of butter.
- Add 1 pound cremini mushrooms, sliced, and cook, stirring occasionally, until golden brown and most of the liquid has evaporated (about 8-10 minutes).
- Reduce heat to low. Stir in 1 (4 ounce) can chopped green chiles, 1/2 cup chopped onion, 1 cup plain Greek yogurt, 4 ounces cream cheese (softened), and 2 tablespoons all-purpose flour.
- Cook, stirring constantly, until the mixture comes to a boil and thickens slightly (about 2-3 minutes).
- Remove from heat.
- **Assemble the Enchiladas:** Preheat oven to 375°F (190°C). Bring the enchilada sauce to a gentle simmer over medium heat.
- Using tongs, dip each tortilla into the simmering sauce for a few seconds to soften.
- Place a softened tortilla in a greased 9x13-inch baking dish.
- Spoon about 1/2 cup of the mushroom mixture down the center of each tortilla.
- Roll up tightly and place seam-side down in the baking dish.
- Repeat until all tortillas (approximately 12 corn or flour tortillas) are filled and arranged.
- If the enchilada sauce becomes too thick, thin it with a little water or white wine.
- Pour the remaining enchilada sauce evenly over the enchiladas.
- Bake, covered, for 20 minutes.
- Uncover, sprinkle with 1 cup shredded Mexican cheese blend.
- Continue baking, uncovered, for 5-7 minutes, or until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
78 g
Sugar
69g
Fat
85g
Carbs
19g
