SPINACH MUSHROOM ENCHILADAS
Lime, cilantro and Monterey Jack cheese lend Mexican flavors to this veggie-filled version of a real crowd-pleaser. -Evangeline Bradford, Erlanger, Kentucky
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer. Set aside half of the mushroom mixture for sauce., Add wine to remaining vegetables; cook and stir for 2 minutes. Add spinach and 1/4 teaspoon seasoned salt; cook until spinach is wilted and liquid is evaporated., In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through., Place a scant 3 tablespoons spinach mixture down the center of each tortilla; roll up and place seam side down in a greased 13x9-in. baking dish. Spoon sauce over top; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 14-18 minutes. If desired, sprinkle with pepper flakes.
Nutrition Facts : Calories 427 calories, Fat 24g fat (15g saturated fat), Cholesterol 75mg cholesterol, Sodium 879mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein.
SPINACH AND MUSHROOM ENCHILADAS WITH CILANTRO CREAM SAUCE
I LOVE these spinach enchiladas. They are just like the ones served at one of my fave restaurants! If you like spinach, you will love these. If you don't like spinach- you will probably find that this recipe changes your mind. (Altered recipe after reviews regarding the saltiness and amount of sauce. I have not had that problem, but do not want anyone to have a bad result. Please do try this and enjoy it.)
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Filling: Heat butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.
- Remove half of the mushroom mixture and set aside, reserving for the sauce.
- Add wine and cook for 2 minutes more.
- Add spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste IF NEEDED.
- Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken.
- Preheat oven to 350°F
- Wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them.
- Divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9x13 pan.
- Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through.
VEGETARIAN SPINACH AND MUSHROOM ENCHILADAS
Delicious meatless enchiladas. You can vary the amounts of cheese and cream sauce to make them as light or heavy as you like. I use 3 to 5 varieties of mushrooms. Various oyster varieties, buttons, and baby portobello.
Provided by Randy Tolleson
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Heat a skillet over high heat. Add butter, mushrooms, and onion and cook until onions are translucent, 7 to 10 minutes. Add spinach and toss until wilted, about 3 minutes more. Season with salt and pepper. Remove from heat and set aside.
- Heat a small saucepan over medium heat. Add diced tomatoes, neufchatel cheese, 8 ounces sour cream, and cumin. Stir until thoroughly mixed, about 1 minute, and remove from heat.
- Place tortillas between 2 paper towels and heat in a microwave oven until warm, 30 seconds to 1 minute.
- Scoop about 2 tablespoons spinach mixture, 1 tablespoon cream mixture, and 1 to 2 tablespoons shredded Monterey Jack cheese into a tortilla. Roll up and place seam-side down in the prepared baking dish. Repeat with remaining tortillas. Spread any remaining cream mixture on top of enchiladas. Sprinkle any remaining Monterey Jack cheese on top. Cover.
- Bake in the preheated oven until heated through, about 20 minutes.
- Garnish individual servings with remaining sour cream and salsa.
Nutrition Facts : Calories 500.9 calories, Carbohydrate 32.4 g, Cholesterol 86.6 mg, Fat 33.8 g, Fiber 5.1 g, Protein 20.6 g, SaturatedFat 20.4 g, Sodium 687.7 mg, Sugar 3.2 g
VEGETARIAN PORTABELLA MUSHROOM ENCHILADAS
Steps:
- Gather the ingredients. Preheat oven to 375 F.
- In a large frying pan, heat the olive oil and add the mushrooms, garlic, and onion. Sauté for 4 to 6 minutes, until onions are soft and mushrooms are cooked.
- Add the TVP or mock meat and taco seasoning. Cook for another 2 to 3 minutes.
- Add olives and remove from heat.
- In a hot pan on the stovetop or in the microwave, heat tortillas for a few seconds, just until soft and pliable.
- In a large baking pan or casserole dish, place a thin layer of enchilada sauce , about 2 tablespoons.
- Place about 3 tablespoons of the mushroom and mock meat mixture in the center of a tortilla. Drizzle with about 1 tablespoon of enchilada sauce.
- Wrap and place the enchilada in the prepared dish. Continue wrapping enchiladas until the filling is gone.
- Pour extra enchilada sauce over top of the wrapped enchiladas.
- Bake for 20 to 25 minutes, or until the sauce is bubbly.
- Serve and enjoy!
Nutrition Facts : Calories 451 kcal, Carbohydrate 70 g, Cholesterol 0 mg, Fiber 8 g, Protein 17 g, SaturatedFat 2 g, Sodium 1376 mg, Sugar 8 g, Fat 12 g, ServingSize 8 enchiladas, UnsaturatedFat 0 g
SPINACH AND MUSHROOM ENCHILADAS
Steps:
- For the sauce: Combine all of the sauce ingredients in a saucepan. Bring to a simmer and cook until all of the vegetables are tender, about 15 minutes. If desired, you can puree with an immersion blender or an immersion blender for a smooth consistency. Season to taste with salt and pepper. Thin with water, if necessary. While the sauce is simmering, make the filling.
- For the filling: Heat a 12-inch nonstick saute pan over medium heat. Add the onions and garlic and cook until the onions are translucent, about 4 minutes. Add the mushrooms and cook until they have released most of their liquid, about 6 minutes. Add a few tablespoons of water if the mushrooms get too dry. Add the spinach and cook until it is heated through. Combine the milk and the cornstarch to make a slurry. Add the milk mixture and bring to a simmer. Once the mixture comes to a simmer, the cornstarch will thicken the liquid. Cook for 1 minute. Add the cumin, chipotle, and lime juice and mix well. Remove from the heat and season, to taste, with salt and pepper. Cool slightly.
- Preheat the oven to 375 degrees F.
- Wrap the tortillas in a wet paper towel and microwave for 15 seconds to heat. Ladle 1/2 of the sauce into the bottom of a baking dish. Place a few tablespoons of the filling on each tortilla and roll into a cylinder. Place, seam side down in the dish. Repeat with the remaining tortillas and filling. Top with the remaining sauce and the cheese. Bake, uncovered, until heated through and bubbly, about 25 to 30 minutes.
Nutrition Facts : Calories 203 calorie, Fat 3.4 grams, SaturatedFat 1.7 grams, Carbohydrate 36 grams, Fiber 6.7 grams, Protein 9 grams
MUSHROOM ENCHILADAS
Steps:
- Preheat oven to 350 degrees F. Heat 1/4 cup oil in a skillet add mushrooms and saute them until they start to shrink, about 3 to 5 minutes. Add onion, garlic, oregano, coriander and saute for another 2 minutes. Pour mixture into a bowl and stir in cheese, mix well. Heat remaining oil in a cleaned skillet. When oil is hot dip each tortilla in turn and fry for 10 to 15 seconds on each side or until softened. Remove to paper towels to drain. Divide the stuffing evenly among the tortillas, roll them up and place in a lightly oiled baking pan. Pour the roasted vegetable sauce over all and bake for 10 minutes or until the sauce bubbles. Remove from oven, top with chopped cilantro and serve.
CHICKEN AND MUSHROOM ENCHILADAS
Provided by Stephanie Coon
Categories Cheese Chicken Mushroom Bake Cheddar Hot Pepper Spring Bon Appétit Alaska
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Brush 13 x 9 x 2-inch glass baking dish with oil. Heat 2 tablespoons oil in heavy large skillet over high heat. Add mushrooms and sauté until golden, about 10 minutes.
- Pour enchilada sauce into shallow bowl. Dip 1 tortilla into sauce. Place tortilla on piece of wax paper. Spread 1 tablespoon sour cream across center of tortilla. Mound 1/4 cup chicken over. Top with 3 tablespoons mushrooms, then 1 tablespoon chilies and 1/4 cup cheddar cheese. Fold bottom half of tortilla over filling and roll up to enclose completely. Place enchilada in prepared dish seam side down. Repeat dipping and filling with remaining tortillas, sour cream, chicken, mushrooms, chilies and cheddar cheese. Spoon remaining enchilada sauce evenly over. (Can be prepared 1 hour ahead. Cover enchiladas and let stand at room temperature.)
- Bake until enchiladas are heated through, about 30 minutes.
CREAMY MUSHROOM ENCHILADAS
This is a perfect dish for a meatless meal! The sauce can be made ahead of time and then refrigerated before completing the recipe.
Provided by Hey Jude
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Enchilada Sauce: Heat oil in a wide frying pan over medium heat; add onion and cook, stirring, until soft; stir in remaining sauce ingredients; bring to a boil, cover, reduce heat and simmer for 10 minutes.
- Set aside.
- Enchiladas: In a wide frying pan over medium heat, melt butter; add mushrooms and cook, stirring, until mushrooms are golden and liquid has evaporated.
- Reduce heat to low and add chiles, onions, yogurt, cream cheese and flour; cook, stirring, until mixture boils and thickens; remove from heat.
- Bring enchilada sauce to a boil over medium-high heat; then remove from heat; using tongs, dip a tortilla into bubbling sauce for a few seconds to soften, then place in a greased 9x13-inch baking dish; spoon about 1/2 cup of the mushroom mixture down the center of each tortilla and roll to enclose; arrange seam side down; repeat until all tortillas are dipped and rolled; if sauce becomes too thick, thin it with water or wine.
- Pour remaining sauce evenly over enchiladas; bake, covered, in a 375°oven for 20 minutes; uncover and sprinkle with cheese; continue baking, uncovered, for 5 more minutes or until cheese is melted.
WILD MUSHROOM ENCHILADAS WITH ANCHO CHILI-CREAM SAUCE
Categories Milk/Cream Mushroom Tomato Sauté Feta Avocado Hot Pepper Bon Appétit
Yield Makes 8 First-Course of 4 Main-Course Servings
Number Of Ingredients 13
Steps:
- Bring 2 cups water to boil in small saucepan. Remove saucepan from heat, add chilies and soak 30 minutes. Drain chilies, reserving 6 tablespoons soaking liquid. Cut stems off chilies. Cut chilies open. Scrape out seeds and discard. Combine chilies, 6 tablespoons reserved soaking liquid and garlic in blender and puree until smooth.
- Preheat oven to 350°F. Combine cream and chili puree in heavy large skillet. Bring to boil. Reduce heat; simmer 3 minutes. Whisk in lime juice. Season with salt. Strain sauce; return to skillet. (Sauce can be made 1 day ahead. Cover and chill.)
- Melt butter in another heavy large skillet over medium heat. Add onion and mushrooms and sauté until onion is translucent and mushrooms are tender, about 5 minutes. Add cheese, cilantro, tomatoes and 3 tablespoons cream sauce. Simmer until just heated through, about 4 minutes. Stir in avocado. Season filling with salt and pepper. Remove from heat.
- Bring remaining cream sauce to simmer over low heat. Cook 1 tortilla in cream mixture until softened, turning to coat, about 15 seconds. Carefully transfer tortilla to baking sheet. Repeat with remaining tortillas. Cover remaining sauce and keep warm. Spoon generous 1/3 cup filling down center of each tortilla. Roll up tortillas, enclosing filling completely. Arrange seam side down on same baking sheet. Cover enchiladas with foil.
- Bake enchiladas until heated through, about 10 minutes. Transfer to plates. Spoon some sauce atop each. Serve, passing any remaining sauce separately.
More about "mushroom enchiladas food"
SALSA VERDE BEEF AND MUSHROOM ENCHILADAS - THE RECIPE CRITIC
From therecipecritic.com
4.2/5 (4)Category Main CourseCuisine MexicanTotal Time 1 hr 20 mins
- Heat a large non-stick skillet to a medium heat. Add butter. Once butter melts, add mushrooms. Cook until brown, about 5-6 minutes. Add 1/2 tsp salt, toss and cook 1 more minute.
- Transfer mushrooms to a plate and add ground beef to the pan. Brown for 10 minutes. Add onions, cumin, oregano, remaining salt, and garlic. Continue to cook until onions are soft and translucent, another 3-4 minutes. Add 1/4 cup water. Toss to combine and set aside.
- Add salsa and sour cream to a medium bowl. Whisk to combine. Season to taste with salt and pepper, set aside.
MUSHROOM ENCHILADAS - GET SET VEGAN
From getsetvegan.com
- Prepare enchilada sauce, Heat oil in a saucepan. Then whisk in the flour until combined and cook for a minute or so. Then add Tomato paste and stir. Add some water or vegetable stock and keep stirring. Gradually whisk in your sauce until most of the lumps have dissolved and the sauce is smooth.
- For cheese sauce peel and cut potatoes in cubes and boil. Now in a blender add potatoes and some of their stock, seasoning, nutritional yeast, apple cider vinegar, and vegan butter. Blend into a smooth paste.
- For enchiladas filling, in a large frying pan, heat oil over medium heat. Add onion and sauté for 2-3 minutes. Add sliced mushrooms and season it. Once Mushrooms and onions aredone add bell peppers and sauté for 3 more minutes. stirring occasionally. When bell peppers get tender remove pan from heat and set aside.
CHICKEN AND MUSHROOM ENCHILADAS | FOODLAND ONTARIO
From ontario.ca
Servings 4-6Estimated Reading Time 1 min
MUSHROOM ENCHILADAS | SANTA MARIA
From santamariaworld.com
WALNUT MUSHROOM ENCHILADAS (VEGETARIAN) - FANNETASTIC FOOD
From fannetasticfood.com
Reviews 29Estimated Reading Time 5 minsServings 4Total Time 40 mins
- Combine cauliflower, mushrooms, onion, and walnuts in a food processor. Pulse until the mixture is finely chopped, resembling the texture of ground meat.
- Add this mixture to a large saute pan with the smoked paprika, cumin, oregano, green chiles, and 1/2 cup of the enchilada sauce. Cook over medium-high heat for up to 10 minutes, or until the vegetables are tender and any liquid in the pan has evaporated.
CHICKEN, CHEESE AND MUSHROOM ENCHILADAS WITH SOUR …
From foodandwine.com
4/5 Total Time 2 hrs 10 minsServings 4
- Preheat the oven to 400°. In a large ovenproof skillet, combine the tomatoes, garlic, serranos, onion, poblano and olive oil and season with salt and pepper. Cook over moderately high heat until the vegetables are sizzling and the skins of the chiles begin to blister. Transfer the skillet to the oven and roast the vegetables for 20 minutes, until tender and lightly browned. Leave the oven on.
- Return the skillet to the stove. Stir in the tomato paste and chipotle and cook over moderate heat until the tomato paste caramelizes a bit, about 2 minutes. Add the chicken stock and bring to a boil, scraping up any browned bits on the bottom of the skillet. Remove from the heat and let cool for 15 minutes.
- Working in batches if necessary, puree the contents of the skillet in a blender until completely smooth. Wipe out the skillet. Strain the sauce into the skillet. Stir in the sugar and lemon juice and season with salt and pepper. Keep warm over moderate heat.
- In a large skillet, heat the olive oil until shimmering. Add the mushrooms, season with salt and cook over moderately high heat until softened and beginning to brown, about 7 minutes. Stir in 1 cup of the enchilada sauce and the chicken.
POTATO AND MUSHROOM ENCHILADAS - RECIPES AND MEAL IDEAS
From sidechef.com
5/5 (1)Total Time 55 minsCuisine Mexican, AmericanCalories 208 per serving
MUSHROOM, BLACK BEAN, AND CHEESE ENCHILADAS - MISSION FOOD ...
From mission-food.com
Cuisine Mexican, Tex-MexTotal Time 2 hrsCategory Main CourseCalories 143 per serving
- For the enchilada sauce: Heat a large cast-iron skillet over high heat. Remove the stems from the chiles, cut a slit up one side of each, and remove the seeds. Open up flat. One at a time, press the opened chiles flat onto the hot skillet until blistered and light brown. Turn and repeat, being careful not to burn.
- Place the chiles in a small, deep bowl and add 1 cup of the hot water. Soak the chiles for 45 minutes, occasionally pressing them down into the water. Place the chiles and soaking liquid in a blender. Add the garlic and salt and run the blender on high speed for 2 to 3 minutes, until very smooth.
- In a saucepan, heat the oil over medium heat. Add the onion and cook and stir until soft. Add the chiles. It will splatter, so have a lid or splatter screen ready. Fry the sauce for 7 minutes, stirring occasionally. Rinse the blender with the remaining ½ cup of hot water, add it to the salsa, and simmer for 10 minutes. If desired, strain through a food mill or coarse sieve. I like the salsa to be thick enough to cling, but you may thin with more water if desired.
- For the enchiladas: Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and onions and saute until softened and mushrooms are lightly golden. Add the black beans, cumin, coriander, and season to taste with salt. Saute for a few more minutes until beans are heated through to allow flavors to meld. Remove from the heat and cool completely. When cooled, mix in 3 ounces of the shredded cheese and set aside.
ROASTED MUSHROOM MOLE ENCHILADAS RECIPE | REAL SIMPLE
From realsimple.com
5/5 (4)Total Time 40 minsServings 4
- Preheat oven to 450°F with racks in upper and lower thirds. Finely chop 1 onion half; set aside. Thinly slice remaining half; reserve a few slices for serving. Toss sliced onion, mushrooms, ¼ cup oil, and ¾ teaspoon salt in a large bowl. Divide mixture between 2 baking sheets and spread in an even layer. Roast for 20 minutes. Stir; continue roasting until mixture is golden brown, 5 to 10 minutes.
- Meanwhile, make mole: Heat remaining 2 tablespoons oil in a large skillet over medium. Add chopped onion, garlic, and ¼ teaspoon salt; cook until softened, 3 to 4 minutes. Add chili powder, coriander, and cinnamon; cook, stirring constantly, for about 1 minute. Stir in cocoa, then tomato paste; cook, stirring constantly, until mixture becomes a darkened paste, about 1 minute. Add stock, scraping up browned bits from bottom of skillet. Whisk in almond butter and sugar and bring to a simmer. Reduce heat to medium-low and cook, whisking occasionally, until mixture is thickened, about 12 minutes. Stir in pepper and remaining ½ teaspoon salt.
- Using tongs, dip 1 tortilla into mole to coat; transfer to a 3-quart serving dish. Top tortilla with ⅓ cup roasted mushroom mixture; roll up and place seam side down. Repeat with remaining tortillas and mushroom mixture. Top with remaining mole, reserved sliced onion, and pepitas.
SPINACH-MUSHROOM ENCHILADAS RECIPE - CHOWHOUND
From chowhound.com
Cuisine Mexican, Tex-MexCategory Main DishServings 4-6Total Time 1 hr 45 mins
- To make the sauce, in a large saucepan, add the tomatillos and garlic cloves and add enough water to cover.
- Bring to a boil over high heat, then reduce the heat to medium and simmer until the tomatillos soften and their color changes to pale green, about 10 minutes.
- Reserve 1 cup of the cooking liquid. Add the serranos, cilantro, onion, and 1 tsp salt, and puree until smooth.
VEGETARIAN MUSHROOM ENCHILADAS RECIPE | SOUTH MILL CHAMPS
From southmill.com
Servings 24Total Time 40 minsCategory Dinner
- Combine the onion, tomatoes, cilantro, serranos, salt, pepper, and lime juice. Refrigerate until needed.
- Heat the oil in a large sauté pan. Saute the onions and garlic for 1 minute, then add the mushrooms, zucchini, oregano, and coriander and stir until just hot through (2 to 3 minutes). Remove from the heat and add salt and pepper. Pour into a hotel pan and allow to cool to room temperature. Once cooled, stir in the green chiles and 12 oz. of the cheese.
SPINACH MUSHROOM ENCHILADAS BY OHMYVEGGIES.COM
From ohmyveggies.com
4.8/5 (5)Total Time 50 minsCategory Main CourseCalories 582 per serving
- Add the olive oil to a large skillet set over medium heat. When hot, add the onion and cook until it starts to soften, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add in all the mushrooms and cook, stirring occasionally, until tender and the mushrooms have released most of their juices, about 5 to 6 minutes. Stir in the cumin, paprika, salt and pepper. Add in the spinach, a few handfuls at a time, and cook until wilted.
- Increase the heat slightly and continue to cook until the liquid released from the mushrooms has evaporated, about 1 to 3 minutes. Remove from the heat and stir in 1/2 cup of the cheese. Mix until well combined, then taste and season with additional salt and pepper as needed.
BEEF AND MUSHROOM ENCHILADAS - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
Ratings 7Calories 660 per servingCategory Main Dish
MUSHROOM ENCHILADAS | FOOD&WINE IRELAND
From foodandwine.ie
Servings 4Total Time 1 hr
- Start with your sauce. Heat 2 tbsp of olive oil in a large frying pan over a medium heat and add in one onion, 2 cloves of garlic, smoked paprika, chilli powder and cumin. Stir and cook for 3-5 minutes, until the onion has softened and the garlic and spices start to release a delicious, sweet aroma.
- Add in the tin of chopped tomatoes and 200ml of water and allow to simmer for a minute or so, then add in your vegetable stock pot and allow this to melt into the sauce. Simmer your sauce for 15 minutes, then pour into a bowl and allow to cool to one side.
- In the same pan you used for the sauce, heat 2 more tbsp of olive oil over a medium heat. Add the remaining onion and 2 cloves of garlic, jalapeno, smoked paprika and cumin to the pan and cook for 2-3 minutes until softened and sweet. Now turn up the heat and add in your thickly sliced mushrooms, red peppers and beans. Stir and cook for 10 minutes until your mushrooms have shrunk considerably in volume.
VEGAN BLACK BEAN & MUSHROOM ENCHILADAS - VEGANOSITY
From veganosity.com
4/5 (21)Total Time 2 hrsCategory Entree, Main CourseCalories 419 per serving
- Soak the cashews in the water overnight or for at least four hours. They should be nice and plump and soft to the touch.
- Cover the beans in water (cover just to the top of the beans) and bring to a boil. Reduce the heat to simmer and stir in the chili powder, cumin, garlic powder, and black pepper. Simmer until the water is almost evaporated, stirring frequently. Add the salt and stir well. Set aside.
- Heat one teaspoon of the oil in an iron skillet on medium heat. When the oil is hot add the mushrooms and cook until the water is released and they are nicely browned. Push them to the side and add the second teaspoon of oil to the pan and add the onions and bell pepper. Cook until they are soft and lightly browned. Add the poblano pepper and stir to combine. Deglaze the pan with the water and scrape the bottom of the pan with a spatula to remove the pieces of vegetable that are stuck to the pan. Add the spices and stir to coat well. Turn the heat down to a low simmer and cook for ten minutes. Stir frequently.
SPINACH AND MUSHROOM ENCHILADAS WITH CREAM SAUCE RECIPE ...
From urbancowgirllife.com
4.6/5 (7)Total Time 45 minsCategory Main DishesCalories 634 per serving
- Shred the jack cheese on a cheese grater, 1 ½ c for the sauce and ½ c. for topping the baking dish.
- In a medium saucepan, over medium-high heat, melt the butter and add the garlic, stir well until you can smell the fragrance of the garlic. Add the salt. Sprinkle in the flour and whisk until incorporated into a roux. Slowly whisk in the cream until smooth.
MUSHROOM AND CHEESE VEGETARIAN ENCHILADAS - ¡HOLA! JALAPEÑO
From holajalapeno.com
5/5 (1)Servings 6Cuisine MexicanTotal Time 1 hr 10 mins
- Heat 2 tablespoons of the oil in a large frying pan. Add onions, season with salt and pepper. Let cook, stirring occasionally about 6 minutes or until golden brown. Add garlic, cook a minute more. Scrape onion mixture into a large bowl.
- Heat another 2 tablespoons of the oil in the same pan over medium high heat. Add 1/3 of the mushrooms. Try to get them in as single of a layer as possible. Cook undisturbed until brown on one side, then give a stir and brown the other side, about 5 minutes. Transfer to the bowl with the onions. Repeat with another 2 tablespoons of oil and another 1/3 of the mushrooms. Once those are browned, do the last remaining oil and mushrooms. Let cool.
- Save 1 cup of shredded Oaxaca cheese for the top. Mix remaining cheeses with the mushrooms. Taste and season with salt if needed.
CREAMY CASHEW BLACK BEAN MUSHROOM ENCHILADAS - FOOD HEAVEN ...
From foodheavenmadeeasy.com
Servings 4Estimated Reading Time 6 mins
- In a medium pot, heat the olive oil, and add the onion and jalapeño. Sauté for 1-2 minutes over medium heat, then add the mushrooms, and cook with the lid on for 2-3 minutes
- Then add the cashew bean blend to the pot, along with the spices, the other 1 cup of black beans, and stir together. Cook over low heat for 2-3 minutes
MUSHROOM ENCHILADAS RECIPES | SARA MOULTON
From saramoulton.com
- Place an oven rack 4 inches from the broiler heat source and preheat the broiler (see Note). Clean the mushrooms;
- Whisk together the lime juice, cumin and 1/4 teaspoon salt in a medium bowl until the salt has dissolved; whisk in...
- Core the tomatoes; slice the onion 1 inch thick. Arrange the tomatoes, onion, and the remaining 2 unpeeled garlic...
- Meanwhile, wrap the tortillas in aluminum foil and warm them in the oven as far away as possible from the broiler (if...
CHEESY MUSHROOM ENCHILADAS - RACHAEL RAY IN SEASON
VEGETARIAN MUSHROOM ENCHILADAS - KETO & LOW CARB ...
From ketovegetarianrecipes.com
Cuisine Mexican, VegetarianTotal Time 1 hrCategory Main CourseCalories 149 per serving
SPINACH AND MUSHROOM ENCHILADAS RECIPE - FOOD REPUBLIC
From foodrepublic.com
Servings 8Estimated Reading Time 5 mins
MUSHROOM ENCHILADAS - KNORR.COM
From knorr.com
5/5 (1)Category MainCuisine MexicanTotal Time 1 hr 20 mins
SPICY MUSHROOM ENCHILADAS RECIPE, MEXICAN RECIPES
MUSHROOM ENCHILADAS POBLANOS | MARX FOODS BLOG
From marxfood.com
Estimated Reading Time 1 min
MUSHROOM ENCHILADAS - GOLD&GREEN
From goldandgreenfoods.com
Cuisine American, MexicanCategory Appetizer, Main DishServings 4Total Time 30 mins
MOLE MUSHROOM ENCHILADAS - NATURE'S PATH
From naturespath.com
Servings 12Total Time 1 hr 14 mins
MUSHROOM ENCHILADAS RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 8Total Time 29 mins
CHICKEN MUSHROOM SPINACH ENCHILADAS - ALL INFORMATION ...
From therecipes.info
10 BEST CHICKEN ENCHILADAS CREAM OF MUSHROOM RECIPES - YUMMLY
From yummly.com
MUSHROOM ENCHILADAS RECIPE - FOOD NEWS
From foodnewsnews.com
MUSHROOM AND CHEESE VEGETARIAN ENCHILADAS • LA TORTILLA ...
From latortillafactory.com
MUSHROOM ENCHILADAS RECIPES
From tfrecipes.com
SWICH | RECIPES - MUSHROOM & BEAN ENCHILADAS
From thebigswich.com
MUSHROOM ENCHILADA RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
CREAM OF MUSHROOM ENCHILADA CASSEROLE - ALL INFORMATION ...
From therecipes.info
13 HEALTHY MUSHROOM RECIPES (DINNER, SIDES & BREAKFAST IDEAS!)
From fannetasticfood.com
CHICKEN MUSHROOM ENCHILADA - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
MUSHROOM ENCHILADAS - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love