Mushroom and Cheese Enchiladas

Name: Mushroom and Cheese Enchiladas (Enchiladas de Hongos y Queso)
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1½ pounds (680 g) white mushrooms, chopped; 12 corn tortillas (store-bought is best); 3 cups (720 ml) Red Chile Sauce (Salsa de Chile Colorado) or Ancho Chile Sauce (Salsa de Chile Ancho); 3 cups (720 ml) Red Chile Sauce (Salsa de Chile Colorado) or Ancho Chile Sauce (Salsa de Chile Ancho); 4 ounces (115 g) reduced-fat Monterey Jack, grated (1 cup)

Enchiladas de Hongos y Queso

Preparation info

Serves
6

Difficulty
Easy

Appears in

Healthy Easy Mexican

By Velda de la Garza

Published 2021

About

Mushroom enchiladas are certainly a twist on conventional cheese or beef enchiladas. The mushrooms make them a great lower-fat option. Served with Calabaza con Queso Panela and sliced jicama, this makes a tasty vegetarian meal.

Ingredients

Nonstick cooking spray
1 tablespoon olive oil
1½ pounds (680 g

Americas
Mexico
Breakfast
Vegetarian

Method

Preheat the oven to 350°F (180°C).
Heat the oil in a large skillet over medium heat, then add the mushrooms and sauté until tender, 5 to 7 minutes.
Place the tortillas, six at a time, between clean damp kitchen towels, and microwave for about