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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

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.

Step 3

Add the minced garlic and cook for another minute, until fragrant.

Step 4

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.

Step 5

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.

Step 6

In a medium saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk continuously for 1-2 minutes, creating a roux.

Step 7

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.

Step 8

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.

Step 9

Soften the corn tortillas by briefly heating them in a dry skillet or microwaving them for 20 seconds wrapped in a damp paper towel.

Step 10

Spread 1/2 cup of the creamy sauce evenly over the bottom of the prepared baking dish.

Step 11

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.

Step 12

Pour the remaining creamy sauce over the rolled enchiladas, ensuring they are evenly covered.

Step 13

Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.

Step 14

Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling.

Step 15

Remove from the oven, garnish with freshly chopped cilantro, and serve warm with lime wedges on the side.

Nutrition Facts

Serving size	(2409.7g)

Amount per serving	% Daily Value*
Calories	3507.2

Total Fat 185.7g	0%
Saturated Fat 91.2g	0%
Polyunsaturated Fat 5.1g
Cholesterol 380.8mg	0%
Sodium 3309.1mg	0%
Total Carbohydrate 369.3g	0%
Dietary Fiber 56.3g	0%
Total Sugars 46.0g
Protein 129.1g	0%

Vitamin D 97.8IU	0%
Calcium 2433.4mg	0%
Iron 18.2mg	0%
Potassium 4049.5mg	0%

*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.

Source of Calories

Fat: 45.6%

Protein: 14.1%

Carbs: 40.3%