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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Someone Probably
[email protected]These enchiladas were a great way to use up some leftover chicken. They were very flavorful and filling.
XxGAMER_GIRLxX
[email protected]These enchiladas were easy to make and very delicious. I will definitely be making them again.
Voice king Joy
[email protected]I followed the recipe exactly and the enchiladas turned out great! I will definitely be making these again.
Kyron Wain
[email protected]These enchiladas were a bit too spicy for my taste. I would use less chili powder next time.
ziad marey
[email protected]The enchiladas were falling apart when I tried to eat them. I think I rolled them too tightly.
izzat Nasiri
[email protected]These enchiladas were a bit too dry for my taste. I would add more sauce next time.
SWXR
[email protected]The creamy mushroom filling in these enchiladas was a bit bland. I would add some more spices next time.
Hilder Laizer
[email protected]These enchiladas were a bit too creamy for my taste, but they were still very good. I would probably use less cream next time.
Lillyona Kinsey
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these enchiladas. The creamy mushroom filling was very flavorful and the enchiladas were very cheesy.
Ssema Vice
[email protected]These enchiladas were a great way to use up some leftover mushrooms. The creamy mushroom filling was delicious and the enchiladas were very filling.
Isa Turano
[email protected]I loved the creamy mushroom filling in these enchiladas! It was so rich and flavorful. The enchiladas were also very easy to make.
Ridwan Imotola
[email protected]These enchiladas were delicious! The creamy mushroom filling was perfect and the enchiladas were baked to perfection. I will definitely be making these again.
Rambahadurpun magar
[email protected]I love this recipe! The creamy mushroom filling is so flavorful and the enchiladas are always a hit with my family. I've made them several times and they're always a success.
Shahin Skhan
[email protected]These enchiladas were easy to make and turned out great! The creamy mushroom filling was delicious and the enchiladas were nice and cheesy. I will definitely be making these again.
Audrey De bruin
[email protected]I made these enchiladas for a potluck and they were a huge success! Everyone raved about the creamy mushroom filling and the crispy tortilla shells. I will definitely be making these again.
Sembajwe Shafic
[email protected]These enchiladas were a hit with my family! The creamy mushroom filling was rich and flavorful, and the enchiladas were baked to perfection. I will definitely be making these again.