Creamy Mushroom Enchiladas: A Delightful Meatless Meal
Indulging in a meatless meal has never been more satisfying than with these creamy mushroom enchiladas, which not only tantalize your taste buds but also offer a hearty, flavorful option for any dining occasion. With the ability to prepare the sauce ahead of time, this recipe provides both convenience and rich, deep flavors that are sure to impress. Let’s dive into this culinary delight that is perfect for brunch or a cozy family dinner.
Recipe Overview
| Attribute | Details |
|---|---|
| Recipe Name | Creamy Mushroom Enchiladas |
| Cook Time | 40 minutes |
| Prep Time | 30 minutes |
| Total Time | 1 hour 10 minutes |
| Description | A perfect dish for a meatless meal, with a sauce that can be made ahead of time and refrigerated. |
| Recipe Category | Vegetable |
| Servings | 6-8 servings |
| Rating | 4.5/5 (5 reviews) |
| Calories | 616.4 kcal per serving |
Keywords
- Spicy
- Brunch
- Oven
- Stove Top
- Less than 4 hours
Ingredients
Here is a complete list of ingredients you will need to create these luscious creamy mushroom enchiladas:
| Ingredient | Quantity |
|---|---|
| Onion | 2 (chopped) |
| Garlic | 1 clove (minced) |
| Tomato Sauce | 2 cups |
| Dry Red Wine | 1 cup |
| Water | ¾ cup |
| Chili Powder | 1 tablespoon |
| Oregano | 1 teaspoon |
| Honey | 2 teaspoons |
| Salt | 1 teaspoon |
| Ground Cumin | 1 teaspoon |
| Ground Coriander | 1 teaspoon |
| Butter | 1 tablespoon |
| Mushrooms | 1 ½ cups (sliced) |
| Diced Green Chilies | 1 can (4 oz) |
| Green Onion | 1 (sliced) |
| Plain Yogurt | 1 cup |
| Cream Cheese | 1 cup (softened) |
| Flour | 1 tablespoon |
| Corn Tortillas | 10 (6-inch) |
| Monterey Jack Cheese | 1 ½ cups (shredded) |
Nutritional Information
Here’s a quick breakdown of the nutritional content per serving:
| Nutrient | Amount |
|---|---|
| Calories | 616.4 kcal |
| Total Fat | 31.3 g |
| Saturated Fat | 17.2 g |
| Cholesterol | 79.1 mg |
| Sodium | 1881.4 mg |
| Total Carbohydrates | 57.5 g |
| Dietary Fiber | 9.2 g |
| Sugars | 17.3 g |
| Protein | 25.8 g |
Instructions
Prepare to delight your guests with this delightful dish by following these straightforward steps:
Step 1: Make the Enchilada Sauce
- Begin by heating a splash of olive oil in a wide frying pan over medium heat.
- Add the chopped onion and sauté until it becomes soft and translucent, which should take about 5 minutes.
- Stir in the minced garlic and continue to cook for an additional minute, allowing the garlic to release its fragrant aroma.
- Next, pour in the tomato sauce, dry red wine, and water. Add chili powder, oregano, honey, and salt.
- Bring this vibrant mixture to a boil, then cover it, reduce the heat, and let it simmer for about 10 minutes. This allows the flavors to meld beautifully.
- Once cooked, set the sauce aside, keeping it warm.
Step 2: Prepare the Enchiladas
- In a separate wide frying pan, melt the butter over medium heat.
- Once melted, add the sliced mushrooms and cook, stirring occasionally, until the mushrooms are golden and the liquid has evaporated, which will take around 8 minutes.
- Lower the heat and add the diced green chilies, sliced green onion, plain yogurt, softened cream cheese, and flour.
- Cook while stirring until the mixture comes to a gentle boil and thickens, then remove from heat.
Step 3: Assemble the Enchiladas
- Take the enchilada sauce and bring it back to a gentle boil over medium-high heat.
- Using tongs, dip each corn tortilla into the bubbling sauce for just a few seconds to soften it; this prevents tearing when rolling.
- Place the softened tortilla in a greased 9×13-inch baking dish and spoon about ½ cup of the mushroom mixture down the center of each tortilla.
- Roll the tortilla to enclose the filling, placing it seam side down in the baking dish. Repeat this process until all tortillas are filled and rolled.
- If the sauce thickens too much, feel free to thin it out with a little water or more wine as needed.
Step 4: Bake the Enchiladas
- Pour the remaining enchilada sauce evenly over the top of the assembled enchiladas.
- Cover the dish with aluminum foil and bake in a preheated 375°F (190°C) oven for 20 minutes.
- After 20 minutes, carefully remove the foil, sprinkle the shredded Monterey Jack cheese over the top, and continue baking uncovered for an additional 5 minutes, or until the cheese is melted and bubbly.
Serving Suggestions
Once baked, remove the enchiladas from the oven and allow them to cool for a few minutes before serving. Garnish with additional sliced green onions, a dollop of plain yogurt, or a sprinkle of fresh cilantro for added flavor and presentation. These creamy mushroom enchiladas can be paired with a side of refried beans or a fresh green salad to round out your meal, making it both nourishing and satisfying.
Conclusion
These creamy mushroom enchiladas are not only a comforting choice for a meatless meal but also a delightful way to impress friends and family with a home-cooked dish that looks and tastes incredible. Whether you’re serving them for brunch or a cozy dinner, this recipe is sure to be a hit at the dining table. So, gather your ingredients and get ready to savor every bite of these delicious enchiladas! Enjoy!
