Creamy Mushroom Enchiladas
Dive into the rich, savory flavors of these Creamy Mushroom Enchiladas, a comforting vegetarian twist on a Tex-Mex classic. Packed with tender cremini mushrooms sautéed with garlic and onions, this dish delivers an earthy, umami filling that's perfectly complemented by a luscious sour cream and Monterey Jack cheese sauce. Each corn tortilla is rolled with care, smothered in the creamy sauce, and baked to bubbly, golden perfection. Topped with a sprinkle of fresh cilantro and served with a squeeze of zesty lime, these enchiladas are ideal for a cozy family dinner or impressing guests with a gourmet meatless option. Ready in just an hour, this recipe guarantees maximum flavor with minimal effort.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 unit White onion, finely diced
- 3 cloves Garlic, minced
- 16 ounces Cremini mushrooms, sliced
- 1 teaspoon Ground cumin
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 2 tablespoons All-purpose flour
- 2.5 cups Vegetable broth
- 1 cup Sour cream
- 2 cups Shredded Monterey Jack cheese
- 12 units Corn tortillas
- 0.25 cup Fresh cilantro, chopped
- 4 units Lime wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion, cooking until softened and translucent, about 3-5 minutes.
Add the minced garlic and cook for another minute, until fragrant.
Add the remaining olive oil and stir in the sliced mushrooms. Sauté for 8-10 minutes, or until the mushrooms are browned and their liquid has mostly evaporated.
Season the filling with cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir well and remove the skillet from heat. Set the mushroom mixture aside.
In a medium saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk continuously for 1-2 minutes, creating a roux.
Gradually pour in the vegetable broth, whisking to combine until smooth. Bring the mixture to a simmer and cook for 3-4 minutes, until it thickens slightly.
Whisk in the sour cream, 1 cup of shredded Monterey Jack cheese, and the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Stir until the cheese has melted and the sauce is smooth. Remove from heat.
Soften the corn tortillas by briefly heating them in a dry skillet or microwaving them for 20 seconds wrapped in a damp paper towel.
Spread 1/2 cup of the creamy sauce evenly over the bottom of the prepared baking dish.
Spoon 2-3 tablespoons of the mushroom filling into the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with all tortillas.
Pour the remaining creamy sauce over the rolled enchiladas, ensuring they are evenly covered.
Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling.
Remove from the oven, garnish with freshly chopped cilantro, and serve warm with lime wedges on the side.
Nutrition Facts
Calories |
2804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.3 g | 226% | |
| Saturated Fat | 91.9 g | 460% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 6171 mg | 268% | |
| Total Carbohydrate | 242.9 g | 88% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 44.1 g | ||
| Protein | 108.3 g | 217% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 2346 mg | 180% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3476 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
