Mushroom Enchiladas Recipes

SPINACH MUSHROOM ENCHILADAS

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.

VEGETARIAN SPINACH AND MUSHROOM ENCHILADAS

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.

VEGETARIAN PORTABELLA MUSHROOM ENCHILADAS

Steps:

• Gather the ingredients. Preheat oven to 375 F.
• In a large frying pan, heat the olive oil and add the mushrooms, garlic, and onion. Sauté for 4 to 6 minutes, until onions are soft and mushrooms are cooked.
• Add the TVP or mock meat and taco seasoning. Cook for another 2 to 3 minutes.
• Add olives and remove from heat.
• In a hot pan on the stovetop or in the microwave, heat tortillas for a few seconds, just until soft and pliable.
• In a large baking pan or casserole dish, place a thin layer of enchilada sauce , about 2 tablespoons.
• Place about 3 tablespoons of the mushroom and mock meat mixture in the center of a tortilla. Drizzle with about 1 tablespoon of enchilada sauce.
• Wrap and place the enchilada in the prepared dish. Continue wrapping enchiladas until the filling is gone.
• Pour extra enchilada sauce over top of the wrapped enchiladas.
• Bake for 20 to 25 minutes, or until the sauce is bubbly.
• Serve and enjoy!

CRAB AND MUSHROOM ENCHILADAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• In a large bowl, mix the imitation crabmeat, red enchilada sauce, cream of mushroom soup, mushrooms, and 1/2 the cheese. Roll an equal amount of the mixture in each tortilla. Arrange the filled tortillas in the prepared baking dish, and cover with the enchilada sauce. Top with the remaining cheese.
• Bake 20 minutes in the preheated oven, until the cheese is bubbly. Allow to sit about 5 minutes before serving.

MUSHROOM SPINACH ENCHILADAS

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.

MUSHROOM ENCHILADAS SUIZAS

Steps:

• Heat oil in a large nonstick skillet until almost smoking (VERY hot). Add mushrooms and onions and stir frequently for 3-4 min. Add spices, garlic, the black beans and rice and continue to saute until most of the liquid from the mushrooms is absorbed. Remove from heat, add 1/4 C. Black olives, 1/2 C. Soy Cheese, Cottage Cheese, Cream cheese, and Paremesan Cheese. Allow to cool. Heat a nonstick skillet, spray lightly with Pam (or Olive Oil Spray) and heat each tortilla, individually, over med-high heat to make them pliable, fill with 2 T. Filling (do not overfill tortillas), and roll up, placing into 2 large baking dishes, sprayed with nonstick cooking spray. Can be made to this point, covered, and put in the refrigerator for up to 2 days. When ready to serve, preheat oven to 350, cook covered for 1/2 hr. until edges of tortillas are beginning to brown, add sauce, cook 10 more minutes, uncovered, then top with remaining cheese, olives, and green onions. Bake 5-6 more minutes, until cheese is melted...allow to cool 10 min. before serving, or the enchi's will fall apart! Top with nonfat yogurt and chopped avocado.

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.

MUSHROOM ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. Heat 1/4 cup oil in a skillet add mushrooms and saute them until they start to shrink, about 3 to 5 minutes. Add onion, garlic, oregano, coriander and saute for another 2 minutes. Pour mixture into a bowl and stir in cheese, mix well. Heat remaining oil in a cleaned skillet. When oil is hot dip each tortilla in turn and fry for 10 to 15 seconds on each side or until softened. Remove to paper towels to drain. Divide the stuffing evenly among the tortillas, roll them up and place in a lightly oiled baking pan. Pour the roasted vegetable sauce over all and bake for 10 minutes or until the sauce bubbles. Remove from oven, top with chopped cilantro and serve.

WILD MUSHROOM ENCHILADAS WITH ANCHO CHILI-CREAM SAUCE

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 AND ZUCCHINI ENCHILADAS

Steps:

• Heat the oil in a pan.
• Add the onions and cook until tender, about 5-7 minutes at medium-high heat.
• Add the mushrooms and cook until they release their moisture and it has evaporated, about 10-15 minutes.
• Add the zucchini and cook until just tendder, about 4-5 minutes.
• Add the garlic, cumin and oregano and cook until fragrant, about a minute.
• Remove from heat and mix in a cup of the salsa verde.
• Spread 1/4 cup of the salsa verde over the bottom of your baking dish.
• Fill the corn tortillas with filling, roll them up and place them in the baking dish with the seam on the bottom.
• Pour the remaining salsa verde over the tortillas and sprinkle on the cheese.
• Bake in a preheated 350F/180C oven until the cheese is nice and bubbling and starts to brown, about 20 minutes.