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.
SPINACH AND MUSHROOM ENCHILADAS
Steps:
- For the sauce: Combine all of the sauce ingredients in a saucepan. Bring to a simmer and cook until all of the vegetables are tender, about 15 minutes. If desired, you can puree with an immersion blender or an immersion blender for a smooth consistency. Season to taste with salt and pepper. Thin with water, if necessary. While the sauce is simmering, make the filling.
- For the filling: Heat a 12-inch nonstick saute pan over medium heat. Add the onions and garlic and cook until the onions are translucent, about 4 minutes. Add the mushrooms and cook until they have released most of their liquid, about 6 minutes. Add a few tablespoons of water if the mushrooms get too dry. Add the spinach and cook until it is heated through. Combine the milk and the cornstarch to make a slurry. Add the milk mixture and bring to a simmer. Once the mixture comes to a simmer, the cornstarch will thicken the liquid. Cook for 1 minute. Add the cumin, chipotle, and lime juice and mix well. Remove from the heat and season, to taste, with salt and pepper. Cool slightly.
- Preheat the oven to 375 degrees F.
- Wrap the tortillas in a wet paper towel and microwave for 15 seconds to heat. Ladle 1/2 of the sauce into the bottom of a baking dish. Place a few tablespoons of the filling on each tortilla and roll into a cylinder. Place, seam side down in the dish. Repeat with the remaining tortillas and filling. Top with the remaining sauce and the cheese. Bake, uncovered, until heated through and bubbly, about 25 to 30 minutes.
Nutrition Facts : Calories 203 calorie, Fat 3.4 grams, SaturatedFat 1.7 grams, Carbohydrate 36 grams, Fiber 6.7 grams, Protein 9 grams
SPINACH MUSHROOM ENCHILADAS
Lime, cilantro and Monterey Jack cheese lend Mexican flavors to this veggie-filled version of a real crowd-pleaser. -Evangeline Bradford, Erlanger, Kentucky
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer. Set aside half of the mushroom mixture for sauce., Add wine to remaining vegetables; cook and stir for 2 minutes. Add spinach and 1/4 teaspoon seasoned salt; cook until spinach is wilted and liquid is evaporated., In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through., Place a scant 3 tablespoons spinach mixture down the center of each tortilla; roll up and place seam side down in a greased 13x9-in. baking dish. Spoon sauce over top; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 14-18 minutes. If desired, sprinkle with pepper flakes.
Nutrition Facts : Calories 427 calories, Fat 24g fat (15g saturated fat), Cholesterol 75mg cholesterol, Sodium 879mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein.
VEGETARIAN SPINACH AND MUSHROOM ENCHILADAS
Delicious meatless enchiladas. You can vary the amounts of cheese and cream sauce to make them as light or heavy as you like. I use 3 to 5 varieties of mushrooms. Various oyster varieties, buttons, and baby portobello.
Provided by Randy Tolleson
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Heat a skillet over high heat. Add butter, mushrooms, and onion and cook until onions are translucent, 7 to 10 minutes. Add spinach and toss until wilted, about 3 minutes more. Season with salt and pepper. Remove from heat and set aside.
- Heat a small saucepan over medium heat. Add diced tomatoes, neufchatel cheese, 8 ounces sour cream, and cumin. Stir until thoroughly mixed, about 1 minute, and remove from heat.
- Place tortillas between 2 paper towels and heat in a microwave oven until warm, 30 seconds to 1 minute.
- Scoop about 2 tablespoons spinach mixture, 1 tablespoon cream mixture, and 1 to 2 tablespoons shredded Monterey Jack cheese into a tortilla. Roll up and place seam-side down in the prepared baking dish. Repeat with remaining tortillas. Spread any remaining cream mixture on top of enchiladas. Sprinkle any remaining Monterey Jack cheese on top. Cover.
- Bake in the preheated oven until heated through, about 20 minutes.
- Garnish individual servings with remaining sour cream and salsa.
Nutrition Facts : Calories 500.9 calories, Carbohydrate 32.4 g, Cholesterol 86.6 mg, Fat 33.8 g, Fiber 5.1 g, Protein 20.6 g, SaturatedFat 20.4 g, Sodium 687.7 mg, Sugar 3.2 g
CHIPOTLE MUSHROOM AND CHEESE ENCHILADAS
These enchiladas are cheesy, spicy, and delicious!
Provided by BECCALOYA
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook, stirring frequently, until softened, 5 to 10 minutes. Add mushrooms and jalapeno pepper. Add 1 spoonful of chipotle sauce from the can. Cook, stirring frequently, over medium-low heat until mushrooms are soft and have shrunk in size, about 5 minutes more. Remove from heat.
- Pour enchilada sauce into a bowl and add 2 to 3 chipotle peppers. Smash the peppers into enchilada sauce using the side of a spoon and mix into the sauce. Pour a small amount of the combined sauce into the bottom of a 9x13-inch baking dish, just enough to coat the bottom.
- Heat each tortilla in a frying pan or directly over a burner until soft and warm, about 30 seconds each. Lay a warm tortilla on a work surface and add a spoonful of cooked mushroom mixture to the center. Sprinkle Cheddar cheese on top and roll up tortilla tightly. Place in the pan and repeat with remaining tortillas, packing enchiladas tightly side-by-side. Pour remaining sauce on top and sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until cheese is melted and sauce is bubbling, about 30 minutes. Serve hot.
Nutrition Facts : Calories 340.3 calories, Carbohydrate 34 g, Cholesterol 29.7 mg, Fat 17.8 g, Fiber 5.8 g, Protein 12.4 g, SaturatedFat 7.1 g, Sodium 580.7 mg, Sugar 2.1 g
SPINACH AND MUSHROOM ENCHILADAS WITH CILANTRO CREAM SAUCE
I LOVE these spinach enchiladas. They are just like the ones served at one of my fave restaurants! If you like spinach, you will love these. If you don't like spinach- you will probably find that this recipe changes your mind. (Altered recipe after reviews regarding the saltiness and amount of sauce. I have not had that problem, but do not want anyone to have a bad result. Please do try this and enjoy it.)
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Filling: Heat butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.
- Remove half of the mushroom mixture and set aside, reserving for the sauce.
- Add wine and cook for 2 minutes more.
- Add spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste IF NEEDED.
- Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken.
- Preheat oven to 350°F
- Wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them.
- Divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9x13 pan.
- Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through.
CHICKEN AND MUSHROOM ENCHILADAS
Provided by Stephanie Coon
Categories Cheese Chicken Mushroom Bake Cheddar Hot Pepper Spring Bon Appétit Alaska
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Brush 13 x 9 x 2-inch glass baking dish with oil. Heat 2 tablespoons oil in heavy large skillet over high heat. Add mushrooms and sauté until golden, about 10 minutes.
- Pour enchilada sauce into shallow bowl. Dip 1 tortilla into sauce. Place tortilla on piece of wax paper. Spread 1 tablespoon sour cream across center of tortilla. Mound 1/4 cup chicken over. Top with 3 tablespoons mushrooms, then 1 tablespoon chilies and 1/4 cup cheddar cheese. Fold bottom half of tortilla over filling and roll up to enclose completely. Place enchilada in prepared dish seam side down. Repeat dipping and filling with remaining tortillas, sour cream, chicken, mushrooms, chilies and cheddar cheese. Spoon remaining enchilada sauce evenly over. (Can be prepared 1 hour ahead. Cover enchiladas and let stand at room temperature.)
- Bake until enchiladas are heated through, about 30 minutes.
WILD MUSHROOM ENCHILADAS WITH ANCHO CHILI-CREAM SAUCE
Categories Milk/Cream Mushroom Tomato Sauté Feta Avocado Hot Pepper Bon Appétit
Yield Makes 8 First-Course of 4 Main-Course Servings
Number Of Ingredients 13
Steps:
- Bring 2 cups water to boil in small saucepan. Remove saucepan from heat, add chilies and soak 30 minutes. Drain chilies, reserving 6 tablespoons soaking liquid. Cut stems off chilies. Cut chilies open. Scrape out seeds and discard. Combine chilies, 6 tablespoons reserved soaking liquid and garlic in blender and puree until smooth.
- Preheat oven to 350°F. Combine cream and chili puree in heavy large skillet. Bring to boil. Reduce heat; simmer 3 minutes. Whisk in lime juice. Season with salt. Strain sauce; return to skillet. (Sauce can be made 1 day ahead. Cover and chill.)
- Melt butter in another heavy large skillet over medium heat. Add onion and mushrooms and sauté until onion is translucent and mushrooms are tender, about 5 minutes. Add cheese, cilantro, tomatoes and 3 tablespoons cream sauce. Simmer until just heated through, about 4 minutes. Stir in avocado. Season filling with salt and pepper. Remove from heat.
- Bring remaining cream sauce to simmer over low heat. Cook 1 tortilla in cream mixture until softened, turning to coat, about 15 seconds. Carefully transfer tortilla to baking sheet. Repeat with remaining tortillas. Cover remaining sauce and keep warm. Spoon generous 1/3 cup filling down center of each tortilla. Roll up tortillas, enclosing filling completely. Arrange seam side down on same baking sheet. Cover enchiladas with foil.
- Bake enchiladas until heated through, about 10 minutes. Transfer to plates. Spoon some sauce atop each. Serve, passing any remaining sauce separately.
MUSHROOM SPINACH ENCHILADAS
I made up these vegetarian enchiladas from some ingredients I wanted to use up in my refrigerator. I was amazed at how fantastic it turned out. Even my mother-in-law, who is an exceptional cook, asked for the recipe. -Patrisha Thompson, Sterling, Colorado
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place mushrooms in a food processor; cover and process until finely chopped. Transfer to a bowl. Place spinach in food processor; cover and process until finely chopped., In a large skillet, saute mushrooms and onions in butter until mushrooms are tender. Stir in spinach and garlic; cook until liquid has evaporated, about 5 minutes longer. Remove from the heat. Stir in 1-1/4 cups Colby-Monterey Jack cheese, ricotta and sour cream. , Combine enchilada sauces; spread 1/2 cup in a greased 13x9-in. baking dish. Place 1/4 cup mushroom mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Pour remaining enchilada sauce over the top., Cover and bake at 375° until heated through, 20-25 minutes. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, about 5 minutes longer. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 416 calories, Fat 23g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 924mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 5g fiber), Protein 20g protein.
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