CREAMY MUSHROOM ENCHILADAS
This is a perfect dish for a meatless meal! The sauce can be made ahead of time and then refrigerated before completing the recipe.
Provided by Hey Jude
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- 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.
- Set aside.
- Enchiladas: In a wide frying pan over medium heat, melt butter; add mushrooms and cook, stirring, until mushrooms are golden and liquid has evaporated.
- Reduce heat to low and add chiles, onions, yogurt, cream cheese and flour; cook, stirring, until mixture boils and thickens; remove from heat.
- 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.
- 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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Ashley Katra
[email protected]These enchiladas are the perfect meal for a cold winter day.
Hilda Gonzalez
[email protected]I love that this recipe uses fresh mushrooms. They give the enchiladas a really earthy flavor.
retag Alshhre
[email protected]These enchiladas are always a hit at potlucks. They're easy to make and they travel well.
Adnan Shemsu
[email protected]I made these enchiladas for my family and they loved them! The creamy mushroom filling was a big hit.
M Kashee
[email protected]The enchiladas were good, but I thought the tortillas were a bit too thick.
Jesus Gonzalez
[email protected]These enchiladas were a bit too rich for my taste. I think I would have liked them better with a lighter sauce.
Fahad meo
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these enchiladas. The sauce was creamy and flavorful, and the mushrooms were cooked perfectly.
Nastexa khaliif Sabrie
[email protected]These enchiladas are the perfect comfort food. They're warm, cheesy, and filling.
Amber Lights
[email protected]I love that this recipe uses cremini mushrooms. They have such a rich flavor.
Ramjanam Ramjanam
[email protected]These enchiladas are so easy to make and they're always a crowd-pleaser.
Ezekiel Mulongo
[email protected]I followed the recipe exactly and the enchiladas turned out perfectly. They were cheesy, creamy, and delicious.
Macala Whitfield
[email protected]The enchiladas were good, but the filling was a bit too runny for my liking.
Gatete Frank
[email protected]These enchiladas were a bit bland for my taste. I think I would have liked them better with a spicier sauce.
annah lum
[email protected]I made these enchiladas for a party and they were a huge success. Everyone loved them!
dodokhan dodokhan
[email protected]Yum! These enchiladas were so good. The mushrooms were cooked perfectly and the sauce was creamy and flavorful.
Kulu Thum
[email protected]These enchiladas were easy to make and turned out great! I used a mix of white and cremini mushrooms, and they were both very flavorful. I also added a bit of chopped spinach to the filling for extra nutrition.
Sofia Valenzuela
[email protected]I love the combination of mushrooms and cheese in these enchiladas. They're so creamy and delicious.
BHAIYA SADDAM
[email protected]These enchiladas were a hit with my family! The creamy mushroom filling was rich and flavorful, and the tortillas were perfectly cooked. I will definitely be making these again.