Shiitake Mushroom And Potato Enchiladas Recipe

Recipe By Slurrp

These Shiitake Mushroom and Potato Enchiladas are a delicious twist on traditional enchiladas. The earthy flavor of shiitake mushrooms pairs perfectly with the creamy potatoes, creating a filling and satisfying dish. The enchiladas are smothered in a flavorful sauce and topped with melted cheese, adding a touch of richness. Serve these enchiladas with a side of rice and beans for a complete and hearty meal.

4.8
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Vegdiet
45minstotal
45m.total
Shiitake Mushroom And Potato Enchiladas
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Ingredients for Shiitake Mushroom And Potato Enchiladas Recipe

  • 1/4 tablespoon Olive Oil
  • 1/4 Small Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 2 ounce Shiitake Mushrooms, Sliced
  • 1/2 cup Diced Potatoes
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Paprika
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 1/2 cup Enchilada Sauce
  • 2 Corn Or Flour Tortillas
  • 1/4 cup Shredded Cheese
  • as required Chopped Cilantro, For Garnish

Directions: Shiitake Mushroom And Potato Enchiladas Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C).
  • STEP 2.In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
  • STEP 3.Add the shiitake mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
  • STEP 4.Add the diced potatoes, cumin, paprika, salt, and pepper. Cook for another 5 minutes, until the potatoes are tender.
  • STEP 5.In a separate saucepan, heat the enchilada sauce over low heat.
  • STEP 6.Spread a thin layer of the enchilada sauce on the bottom of a baking dish.
  • STEP 7.Place a spoonful of the mushroom and potato mixture onto each tortilla and roll it up. Place the rolled tortillas seam-side down in the baking dish.
  • STEP 8.Pour the remaining enchilada sauce over the rolled tortillas, making sure they are fully covered.
  • STEP 9.Sprinkle the shredded cheese on top of the enchiladas.
  • STEP 10.Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
  • STEP 11.Serve the enchiladas hot, garnished with chopped cilantro and a side of rice and beans.

Cooking Tips

  • You can use corn tortillas or flour tortillas for this recipe, depending on your preference.
  • Feel free to add some diced bell peppers or corn to the mushroom and potato mixture for extra flavor and texture.
  • If you like it spicy, you can add some chopped jalapenos or a sprinkle of cayenne pepper to the filling.
  • These enchiladas can be made ahead of time and stored in the refrigerator. Simply reheat them in the oven before serving.

Storage and Serving

  • Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the enchiladas in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
  • Serve the enchiladas with a dollop of sour cream, guacamole, or salsa for added flavor.
  • These enchiladas make a great main dish for a vegetarian meal, or you can serve them as a side dish alongside grilled chicken or steak.
Nutrition
value
130
calories per serving
8 g Fat4 g Protein10 g Carbs11 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    4g
  • Carbs
    10g
  • Fiber
    11g

MacroNutrients

  • Carbs
    10g
  • Protein
    4g
  • Fiber
    11g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    84mg
  • Iron
    2mg
  • Vitamin A
    260mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    72mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    28mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    59mg
  • Manganese
    < 1mg
  • Phosphorus
    43mg
  • Selenium
    2mcg
  • Zinc
    1mg
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