Mushroom Enchiladas: A Delightful Mexican Recipe

Mushrooms play a significant role in both traditional and modern Mexican cuisine, offering an earthy taste and remarkable versatility. From tacos to enchiladas, these fungi enhance dishes with their rich flavors and textures, making them a perfect ingredient for various Mexican recipes with mushrooms.

In this recipe, we will explore a delicious way to incorporate mushrooms into your cooking with authentic Enchiladas filled with a savory mushroom mixture. This dish is not only flavorful but also easy to prepare, making it ideal for home cooks looking to elevate their meals.

Authentic Mushroom Enchiladas Recipe

These enchiladas feature a delightful filling of sautéed mushrooms, onions, and spices, all wrapped in soft corn tortillas and smothered in a rich red sauce. This recipe serves 4 and takes about 45 minutes from start to finish.

Ingredients

• 2 cups mushrooms, chopped (such as cremini or button mushrooms)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 corn tortillas
• 2 cups red enchilada sauce (store-bought or homemade)
• 1 cup shredded cheese (optional, such as Oaxaca or Monterey Jack)
• Fresh cilantro for garnish
• Sour cream for serving (optional)

Instructions

1. Prepare the Filling: In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onions and sauté until translucent, about 3-4 minutes. Stir in the garlic and cook for another minute.
2. Add Mushrooms: Add the chopped mushrooms to the skillet, along with cumin, chili powder, salt, and pepper. Cook until the mushrooms are tender and have released their moisture, about 5-7 minutes. Remove from heat.
3. Warm the Tortillas: In a separate pan, lightly warm the corn tortillas for about 30 seconds on each side to make them pliable.
4. Assemble the Enchiladas: Spread a thin layer of enchilada sauce on the bottom of a baking dish. Take a tortilla, add a generous spoonful of the mushroom filling, and roll it up. Place seam-side down in the baking dish. Repeat with remaining tortillas.
5. Top with Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese if using.
6. Bake: Preheat the oven to 375°F (190°C) and bake the enchiladas for 20 minutes, or until heated through and the cheese is melted.
7. Serve: Garnish with fresh cilantro and serve with sour cream if desired.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Nutrition Information

• Servings: 4 enchiladas
• Calories: 320 kcal
• Fat: 12g
• Protein: 10g
• Carbohydrates: 40g