Mushroom Enchilada

Written by on in ALL RECIPE, DINNER, HOME

The mushroom enchilada recipe features both red and green gravies! These submissive Mushroom masses are stuffed with fresh veggies, black sap, and cheese.

Mushroom Enchilada

These Delicate Mushroom Masses will surprise you! The easy stuffing can be made from any mushroom, adding mascarpone and tarragon to give it an awful sweet delicate flavor. This can be an easy weeknight regale if you have ready-made enchilada sauce, and this recipe can be acclimated in several ways to work impeccably for you.

My passage to Santa Fe, New Mexico inspires these red and green mushroom masses! I love visiting Santa Fe for my filler of saucy burritos, masses, and breakfast dishes. Whenever the garcon asks if I want red sauce, green sauce, or both, the answer is always both. Coming to you just in time for Christmas Eve regale, these mushroom masses are a gleeful and succulent main dish. They’re stuffed with vibrant vegetables, spinach, black sap, and enough rubbish to qualify as a vacation mess.

Mushroom Enchilada

Mushroom Enchilada

I’ve been keeping this recipe on reserve for the leaves, and I just now realized that I poured the enchilada sauce in the wrong fashion. In Santa Fe, they disjoint the sauce down the middle of the mushroom masses, so each enchilada features both red and green sauce. Although, my way may be a little easier to distribute (and you can always just eat two masses to get one of each)!

Do as you wish — the constituents and amounts will remain the same. You’ll find side dish suggestions to round out your mess below. Wishing you a healthy and happy vacation season!

Mushroom Enchilada

Mushroom Enchilada Sauce Notes

For the Mushroom Enchilada recipe, you’ll need to make both red sauce and green sauce. Both fashions are relatively simple.
You can make double the masses to use up both gravies (perfect if you’re serving a crowd) or simply indurate half of each for an unborn batch of Christmas masses. Another option? Keep both in the fridge and dapple them over extemporized dishes like quesadillas and eggy breakfasts.

Mushroom Enchilada

Benefits of Mushroom Enchiladas

Many nutrients are found in mushrooms and it is very beneficial for health:

Nutrients like vitamins B, and C, niacin, and pantothenic acid are found in mushrooms.

Vitamin D is also found in mushrooms.

Mushrooms contain antioxidants and phytochemicals, which make them antibacterial and antifungal.

Mushrooms are rich in folic acid and iron.

Mushrooms are low in calories and fat.

The enzymes found in mushrooms help reduce cholesterol.

The properties found in mushrooms repair cells in the body.

Polysaccharides found in mushrooms work as prebiotics, which keep digestion healthy.

Mushrooms also contain minerals that help prevent diseases like cancer.

Mushroom consumption is also considered beneficial for the brain.

More Dishes Suggestions

Round out your meal with any of the following side dishes:

Please let me know how your enchiladas turn out in the comments! I love hearing from you.

Print

Mushroom Enchilada

Recipe by K.B MarksCourse: ALL RECIPE, DINNER, HOME
Servings

6

servings
Prep time

20

minutes
Cooking time

50

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

Ingredients

  • ½ batch (1 cup) of red enchilada sauce

  • ½ batch (1 cup) green enchilada sauce

  • 2 tablespoons extra-virgin olive oil

  • 1 large yellow onion, cut into 2” long thin strips

  • 2 medium red bell peppers, cut into 2” long thin strips

  • ¾ teaspoon fine salt, divided

  • 8 ounces Baby Bella mushrooms, cleaned and thinly sliced

  • 5 ounces baby spinach

  • 4 cloves garlic, pressed or minced

  • 1 teaspoon ground cumin

  • 1 can (15 ounces) of black beans, drained and rinsed, or 1 ½ cups of cooked black beans

  • Freshly ground black pepper, to taste

  • 4 ounces (1 packed cup) of Monterey Jack cheese or pepper jack cheese (for an extra kick)

  • 10 corn tortillas

  • Garnishes: Chopped red onion or radish or green onion, cilantro leaves and crumbled Cotija or feta cheese

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Directions

  • . Preheat the roaster to 400 degrees Fahrenheit. Smoothly grease a 9 by 13-inch visage with olive oil painting or cuisine spray.
  • In a medium Dutch roaster, warm the olive oil painting over medium heat. Add the onion, bell pepper, and ½ tablespoon swab. Cook until the onion and pepper are tender, stirring sometimes, about 5 to 6 twinkles. 
  • Add the mushrooms and the remaining ¼ tablespoon swab. Continue cooking for 6 to 9 twinkles, stirring frequently, until the mushrooms start to caramelize and stick to the base of the visage. 
  •  Add the spinach in big smatterings, stirring after each. Cook until the spinach is wilted, about 2 to 4 twinkles. 
  • Add the garlic and cumin and cook until ambrosial, about 30 seconds to 1 nanosecond. Remove the pot from the heat and stir in the black sap, followed by the rubbish. Season to taste with swab and pepper as asked. Set the admixture away to rest for many twinkles. 
  • Meanwhile, spread the tortillas across a large, rimmed baking distance and singe just until they’re warm and pliable about two twinkles. Mound the tortillas and wrap them in a clean tea kerchief to keep them warm. 
  • To assemble the masses, pour ⅓ mug of each sauce into the base of the set baking dish (half on one side, half on the other). Gently spread each sauce over each half of the baking dish. 
  • Working with one tortilla at a time, spread about ⅓ mug filling down the center of a tortilla. Roll the tortillas around the stuffing, also place them snugly lateral-by-side in the baking dish with the seams down. Spread the remaining ⅔ mug of red sauce over one-half of the tortillas (to match the red sauce in the base of the dish), and the remaining green sauce over the other half. 
  • Singe, uncovered, on the middle rack for 20 to 22 twinkles, until the sauce is washing around the edges and the top of the masses are turning a bit duller than lustrous. Garnish as asked, and serve. 

Notes

  • Make it gluten-free Use certified gluten-free constituents and follow the gluten-free variation for the red enchilada sauce.  Sauce volume You’ll use just ½ batch of each sauce. You could make double the masses to use up all the sauce or indurate the leftover gravies independently for an unborn batch of Mushrooms masses.

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