Cheesy Mushroom Enchiladas Recipe

Recipe By Slurrp

Cheesy Mushroom Enchiladas are a delicious and satisfying vegetarian dish. The enchiladas are filled with sautéed mushrooms, onions, and garlic, then smothered in a creamy and cheesy sauce. The flavors of the mushrooms and cheese blend together perfectly, creating a rich and savory filling. These enchiladas are easy to make and can be served as a main course or as a side dish. They are perfect for a weeknight dinner or for entertaining guests.

5
25 Rating -
Rate
Vegdiet
1hr total
45minsPrep
15minsCook
1hr total
45m.Prep
15m.Cook
Cheesy Mushroom Enchiladas
plan
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ingredients serve

Ingredients for Cheesy Mushroom Enchiladas Recipe

  • 1/2 tablespoon Olive Oil
  • 1/4 pound Mushrooms, Sliced
  • 1/4 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Butter
  • 1/2 tablespoon All Purpose Flour
  • 1/2 cup Milk
  • 1/2 cup Shredded Cheese
  • 2 Flour Tortillas
  • as per your need Chopped Cilantro, For Garnish
  • as per your need Sour Cream, For Serving

Directions: Cheesy Mushroom Enchiladas Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350°F (175°C).
  • STEP 2.In a large skillet, heat olive oil over medium heat. Add the mushrooms, onions, and garlic, and sauté until the mushrooms are tender and the onions are translucent.
  • STEP 3.In a separate saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk and cook until thickened. Remove from heat and stir in shredded cheese until melted.
  • STEP 4.Spread a thin layer of the cheese sauce on the bottom of a baking dish. Fill each tortilla with the mushroom mixture and roll up tightly. Place the enchiladas seam-side down in the baking dish.
  • STEP 5.Pour the remaining cheese sauce over the enchiladas, making sure they are fully covered. Sprinkle additional shredded cheese on top if desired.
  • STEP 6.Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is bubbly and golden.
  • STEP 7.Serve the cheesy mushroom enchiladas hot, garnished with chopped cilantro and a dollop of sour cream, if desired.

Cooking Tips

  • You can use any type of mushrooms for this recipe, such as button mushrooms, cremini mushrooms, or shiitake mushrooms.
  • Feel free to add other vegetables to the filling, such as bell peppers or spinach, for added flavor and nutrition.
  • If you prefer a spicier dish, you can add some diced jalapeños or a sprinkle of chili powder to the mushroom mixture.
  • Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Storage and Serving

  • These cheesy mushroom enchiladas are best served fresh from the oven.
  • Garnish with chopped cilantro and a dollop of sour cream for added flavor.
  • Serve as a main course with a side of Mexican rice and refried beans, or as a side dish alongside grilled chicken or steak.
Nutrition
value
330
calories per serving
12 g Fat8 g Protein47 g Carbs12 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    8g
  • Carbs
    47g
  • Fiber
    12g

MacroNutrients

  • Carbs
    47g
  • Protein
    8g
  • Fiber
    12g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    104mg
  • Iron
    5mg
  • Vitamin A
    1227mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    72mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    58mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    113mg
  • Manganese
    1mg
  • Phosphorus
    148mg
  • Selenium
    2mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp