Creamy Mushroom Enchiladas
These creamy mushroom enchiladas will take you by surprise! The easy filling can be made with any kind of mushroom, with mascarpone and tarragon to give it an amazing sweet creamy taste. These can be an easy weeknight dinner if you have a prepared enchilada sauce, and the recipe can be customized in so many ways to make it work perfectly for you.
Ingredients
- 6-8 corn tortillas, see notes
- 2 Tbsp olive oil, for cooking
- 1 small red onion, thinly sliced
- 500 g (1.2 lb) mushrooms , destemmed and chopped - see notes
- 1 Tbsp dried tarragon, or 3 Tbsp fresh
- 3 cloves garlic, minced
- 3 Tbsp mascarpone cheese
- 35 g (⅓ cup) feta, cotija or queso fresco cheese, crumbled (+more for topping)
- 100 g (100 g) grated mozzarella
- 1 portion enchilada sauce
- 1 handful chopped fresh coriander (cilantro)
- Optional toppings: avocado or guacamole, sour cream, chili slices, lime wedges
Instructions
- Preheat the oven to 200C /400F.
- In a large, deep saucepan, heat a couple tablespoons of olive oil and saute your onion slices on a medium heat until soft and starting to brown.1 small red onion, 2 Tbsp olive oil
- Now cook the mushrooms. If you're using a normal sized large frying pan, you will want to do this in two batches to avoid overcrowding the pan. So cook half the mushrooms with the onions, then pour them into a bowl, quickly cook the rest of the mushrooms and then add the first batch back into the pan. (If you're using an extra large pan and feel you can fit all your mushrooms in at once, go for it.) Deglaze the pan with water or white wine if things are sticking.500 g mushrooms
- Add the garlic and tarragon. Cook until fragrant, just a minute or so, and then remove from the heat.3 cloves garlic, 1 Tbsp dried tarragon
- Add the mascarpone to the pan, stir through to melt.3 Tbsp mascarpone cheese
- Finally, add the crumbled feta and mix until just combined (we're not trying to get the feta to melt, we want it to stay a little chunky).35 g feta, cotija or queso fresco cheese
- Now spoon the filling into the corn tortillas, and roll them up.6-8 corn tortillas
- Pour a little bit of the enchilada sauce on the bottom of a casserole pan (only enough to cover the bottom - no more) and place your rolled enchiladas on top, folded side down.1 portion enchilada sauce
- Cover with the remaining sauce.
- Sprinkle the grated mozzarella on top.100 g grated mozzarella
- Bake for 20-25 minutes, uncovered, until the cheese is browned to your liking.
- Add a little more crumbled feta, the chopped coriander (cilantro) and any other toppings you're using.Optional toppings: avocado or guacamole, sour cream, chili slices, lime wedges, 1 handful chopped fresh coriander (cilantro)
Notes
How many tortillas - You can make this with 6 or 8 tortillas, the filling will easily stretch to 8 if you want to get four portions out of it. If you don't need that many and would prefer them more generously filled, just make 6 enchiladas. You'll get 3 large portions, or 2 large portions + 3 lunch or child size portions.
What kind of mushrooms - any kind of mushrooms will work here! I used a mix of portobello and wild mushrooms, but made this plenty of times with just portobello or chestnut mushrooms and it worked well either way.
Nutritional information is for 1/4th of the recipe made using 8 tortillas, and excludes any additional toppings used.
Calories: 340kcal, Carbohydrates: 33g, Protein: 15g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 39mg, Sodium: 297mg, Potassium: 621mg, Fiber: 5g, Sugar: 4g, Vitamin A: 440IU, Vitamin C: 6mg, Calcium: 261mg, Iron: 2mg