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.