Villa Real Mushroom Enchiladas Recipes

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CREAMY MUSHROOM ENCHILADAS



Creamy Mushroom Enchiladas image

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

2 teaspoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 (15 ounce) can tomato sauce
3/4 cup dry red wine or 3/4 cup water
1 teaspoon chili powder
2 teaspoons oregano
2 teaspoons honey
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4-1/2 teaspoon hot pepper sauce (tabasco)
4 teaspoons butter
1 1/2 lbs mushrooms, thickly sliced
1 (4 ounce) can diced green chilies, drained
1 cup sliced green onion, including tops
1 cup plain yogurt
1 (3 ounce) package cream cheese, cut into small pieces
2 teaspoons flour
10 corn tortillas
1 1/2 cups shredded monterey jack cheese

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.

PORTOBELLO AND POBLANO ENCHILADAS



Portobello and Poblano Enchiladas image

Portobello mushrooms add hearty flavor to these creamy vegetarian enchiladas. Since poblano chiles vary in spiciness, use a milder chile, such as Anaheim, if you prefer a dish with less kick.

Provided by Katherine Sacks

Categories     Vegetarian     Mushroom     Tortillas     Kid-Friendly     Party     Dinner     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 4 servings

Number Of Ingredients 15

1/4 cup distilled white vinegar
1 tablespoon sugar
5 tablespoons fresh lime juice (from about 2 limes), divided
1 large red onion, thinly sliced, divided
1 canned chipotle chile in adobo
2 1/4 cups heavy cream, divided
1 teaspoon kosher salt, divided
3 tablespoons vegetable oil
3 large portobello mushrooms, stemmed, thinly sliced
1 poblano chile, cut into 1/4" strips
1 garlic clove, finely chopped
12 corn tortillas
6 ounces queso fresco, crumbled (about 1 cup), divided
1/3 cup cilantro, coarsely chopped, divided
3/4 cup grated cheddar

Steps:

  • Preheat oven to 350°F. Combine vinegar, sugar, and 4 Tbsp. lime juice in a small bowl. Stir in half of the onion, cover, and set aside.
  • Purée chipotle chile and 1/4 cup cream in a blender until smooth. Transfer to a medium bowl; stir in 1/4 tsp. salt and remaining 2 cups cream and 1 Tbsp. lime juice.
  • Heat oil in a large heavy skillet over medium-high until hot but not smoking. Add mushrooms, poblano chile, garlic, and remaining onion and cook, stirring occasionally, until mushrooms are tender and onions are translucent, about 10 minutes. Season with remaining 3/4 tsp. salt.
  • Meanwhile, stack tortillas with damp paper towels between each one, then wrap the stack in a clean dish cloth. Microwave for 45 seconds. Keep stack wrapped.
  • Spread 1/2 cup cream sauce on the bottom of a 9x13" baking dish. Transfer remaining sauce to a wide shallow bowl and dip tortillas, one at a time, into sauce to coat. Stack dipped tortillas on a work surface.
  • Sprinkle 1 Tbsp. queso fresco down center of 1 tortilla. Top with 1/4 cup mushroom mixture, arranging down center over cheese. Top with 1 tsp. cilantro. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas. Spoon remaining sauce over enchiladas, making sure to cover entirely with sauce. Top with cheddar and remaining 3 Tbsp. queso fresco.
  • Bake enchiladas until cheese is melted and edges of tortillas are toasted, 25-30 minutes. Top with reserved pickled onion and remaining 1 Tbsp. cilantro.
  • Do ahead
  • Sauce can be made 1 day ahead. Cover and chill.

WILD MUSHROOM ENCHILADAS WITH ANCHO CHILI-CREAM SAUCE



Wild Mushroom Enchiladas with Ancho Chili-Cream Sauce image

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

2 cups water
2 dried ancho chilies
4 large garlic cloves, peeled
2 cups whipping cream
4 teaspoons fresh lime juice
3 tablespoons butter
3/4 cup chopped onion
12 ounces fresh wild mushrooms (such as oyster and/or stemmed and sliced shiitake and portobello)
5 ounces feta cheese, crumbled
6 tablespoons chopped fresh cilantro
2 medium tomatoes, seeded, chopped
1 small avocado, pitted, peeled, cut into 1/2-inch pieces
8 6-inch-diameter corn tortillas

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.

SPINACH MUSHROOM ENCHILADAS



Spinach Mushroom Enchiladas image

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

1 pound baby portobello mushrooms, quartered and sliced
1 small onion, finely chopped
2 tablespoons butter
3 garlic cloves, minced
1/4 cup white wine or chicken broth
12 ounces chopped fresh spinach, coarsely chopped
1/2 teaspoon seasoned salt, divided
3/4 cup water
1/4 cup lime juice
1 tablespoon chicken bouillon granules
1 tablespoon garlic powder
1-1/2 cups sour cream
1/2 cup minced fresh cilantro
12 corn tortillas (6 inches), warmed
1-1/2 cups shredded Monterey Jack cheese
Crushed red pepper flakes, optional

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.

MUSHROOM ENCHILADAS



Mushroom Enchiladas image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 8 enchiladas

Number Of Ingredients 10

1/2 cup olive oil, divided
1 pound shiitakes, chanterelles or portobellos (or a combination), sliced
1 small onion, finely chopped
2 tablespoons minced garlic
1 tablespoon chopped oregano or 1 teaspoon dried Mexican oregano
1/2 teaspoon ground coriander
1 1/2 cups grated Jack cheese
8 corn tortillas
2 cups roasted vegetable sauce (recipe follows)
1/4 cup minced fresh cilantro

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.

SPINACH AND MUSHROOM ENCHILADAS WITH CILANTRO CREAM SAUCE



Spinach and Mushroom Enchiladas With Cilantro Cream Sauce image

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

12 corn tortillas or 12 flour tortillas
1 1/2 cups monterey jack cheese, shredded
1 tablespoon butter
1 small onion, minced
2 garlic cloves, minced
1 lb mushroom, chopped
1/4 cup white wine
12 ounces fresh spinach, washed, drained and coarsely chopped
1/4 cup lime juice or 1/4 cup wine
3/4 cup water
season salt, to taste (reduced to 1 t from 1 T and it was still considered salty please adjust to your taste or leave out a) (optional)
1 tablespoon chicken bouillon granule
1 tablespoon garlic powder
1/2 cup cilantro, chopped, use the amount that suits your taste
1 cup sour cream

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.

VILLA REAL MUSHROOM ENCHILADAS



Villa Real Mushroom Enchiladas image

These are wonderful creamy enchiladas. These are tex-mex enchiladas with a european flair due to the sherry and flavoring of the mushrooms. Serve with my cilantro rice, found in my recipes.

Provided by spatchcock

Categories     Cheese

Time 40m

Yield 8 enchiladas, 4 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 shallot, finely chopped
1 lb mushroom, thinly sliced
1 pinch thyme
1/4 cup dry sherry
salt and pepper
1 cup strong chicken broth (add a tbsp. of "Better than Boullion" to store bought chicken broth if you don't want to boil a chic)
1 tablespoon cornstarch
1 tablespoon water
1 cup sour cream
1 small lemons, juice of or 1 small lime, juice of
6 ounces monterey jack cheese, grated (I use more)
8 corn tortillas
1/2 cup vegetable oil

Steps:

  • In a large saute pan, heat olive oil over medium heat. Add shallots and cook until they begin to soften. Add mushrooms, thyme and sherry. Cook until mushrooms are tender, 8 - 10 minutes. Season to taste with salt and pepper. Drain mushrooms and reserve.
  • Place chicken broth in a medium saucepan. Combine cornstarch and water to make a smooth paste. Stir into chicken broth and bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in lemon and lime juices and sour cream. Season to taste with salt and pepper. Keep warm but do not allow to return to a boil. (I put the saucepan in a larger one with simmering water).
  • Preheat oven to 400°F Soften corn tortillas by gently frying in a small amount of hot oil: drain excess oil. Do not allow tortillas to crisp. (I steam them in the microwave with a little water for fewer calories).
  • Divide mushroom mixture into 8 portions and place in center of softened tortillas. Roll each tortilla jellyroll-style and place seamside down, sides touching, in an ovenproof baking dish.
  • Pour sour cream sauce over inchiladas and top with grated cheese. Bake 10 minutes. Makes 4 servings.

Nutrition Facts : Calories 807.3, Fat 61.8, SaturatedFat 20.9, Cholesterol 65.4, Sodium 495, Carbohydrate 33.8, Fiber 4.2, Sugar 3.7, Protein 20.5

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