Description
Mushroom Enchiladas roll deliciously through your kitchen with simple Mexican-inspired comfort wrapped in warm tortillas and rich, silky sauce. Tender mushrooms and melted cheese create a satisfying dinner that brings friends and family together around the table.
Ingredients
Scale
Main Ingredients:
- 16 ounces mushrooms
- 8–10 corn tortillas
- 1 ½ cups red enchilada sauce
Supporting Ingredients:
- 1 medium onion
- 3 cloves garlic
- ½ cup mascarpone cheese
- ½ cup shredded cheese
Seasonings and Finishing Touches:
- 2 tablespoons olive oil
- ½ teaspoon dried tarragon
- Salt
- Pepper
- Fresh cilantro
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté 1 finely chopped onion until soft and translucent, about 5 minutes.
- Add 3 minced garlic cloves to the skillet. Stir for 1 minute until fragrant.
- Add 16 ounces sliced mushrooms to the skillet. Cook on medium-high heat, stirring occasionally, until mushrooms brown and release moisture, 7-10 minutes.
- Sprinkle ½ teaspoon dried tarragon over mushrooms. Season with salt and pepper to taste.
- Remove skillet from heat. Stir in ½ cup mascarpone cheese until mixture is evenly coated.
- Warm 8-10 corn tortillas by wrapping in a damp paper towel and microwaving for 30 seconds or toasting in a dry skillet for 20-30 seconds per side.
- Preheat oven to 375°F. Spread ½ cup red enchilada sauce on the bottom of a 9×13-inch baking dish.
- Fill each tortilla with mushroom mixture, roll tightly, and place seam-side down in the baking dish.
- Pour remaining 1 cup enchilada sauce over rolled tortillas. Ensure complete coverage.
- Sprinkle ½ cup shredded cheese on top of enchiladas.
- Bake for 20-25 minutes until cheese melts and sauce bubbles. Optional: Broil for 2-3 minutes for a crispy top.
- Let enchiladas rest for 5 minutes. Garnish with fresh cilantro before serving.
Notes
- Substitute mushrooms with tofu or jackfruit for a vegan version that maintains the rich, savory profile of the original recipe.
- Swap mascarpone for cream cheese or Greek yogurt if you want a slightly tangier filling that still provides creamy texture.
- Warm tortillas carefully to prevent cracking, using either a damp paper towel in the microwave or a quick dry skillet toast for maximum flexibility.
- Select fresh, firm mushrooms like cremini or shiitake for the most robust flavor and best texture in your enchilada filling.
- Prep Time: 20-25 minutes
- Cook Time: 27-33 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 326 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 27 mg