These Cream Cheese and Mushroom Enchiladas offer a comforting, vegetarian twist on a classic Mexican favorite. The filling is lusciously rich, combining earthy sauted mushrooms with soft cream cheese and fresh green onions. Wrapped in hearty whole wheat tortillas, they are nestled in a baking dish and smothered in a vibrant, homemade sauce made from tomatoes, picante sauce, and warming spices like cumin and coriander. Baked until bubbly and topped with melted Monterey Jack cheese, these enchiladas deliver a perfect balance of textures and flavors. They are an excellent choice for a satisfying weeknight dinner or a cozy family meal that feels special without requiring hours of prep.
Cream Cheese & Mushroom Enchiladas
Description
These Cream Cheese and Mushroom Enchiladas offer a comforting, vegetarian twist on a classic Mexican favorite. The filling is lusciously rich, combining earthy sauted mushrooms with soft cream cheese and fresh green onions. Wrapped in hearty whole wheat tortillas, they are nestled in a baking dish and smothered in a vibrant, homemade sauce made from tomatoes, picante sauce, and warming spices like cumin and coriander. Baked until bubbly and topped with melted Monterey Jack cheese, these enchiladas deliver a perfect balance of textures and flavors. They are an excellent choice for a satisfying weeknight dinner or a cozy family meal that feels special without requiring hours of prep.Ingredients
Directions
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Preheat oven to 350F (175C).
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Heat vegetable oil in a large skillet over medium heat. Add minced onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
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Stir in the chopped tomatoes, picante sauce, 1 teaspoon chili powder, 1 teaspoon coriander, and cumin.
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Reduce heat and simmer the sauce mixture for 15 minutes, stirring occasionally, until slightly thickened. Set aside.
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In a clean skillet, cook the sliced mushrooms with the remaining 1 teaspoon chili powder and 1 teaspoon coriander. Cook until mushrooms are tender and their liquid has evaporated.
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Remove mushroom skillet from heat. Stir in the cubed cream cheese until it melts and combines with the mushrooms.
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Mix 1/4 cup of the prepared tomato sauce and the sliced green onions into the mushroom and cream cheese mixture.
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Spoon approximately 1/3 cup of the mushroom filling down the center of each wheat tortilla.
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Roll up the tortillas tightly and place them seam-side down in a greased 12x7-inch baking dish.
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Pour the remaining tomato sauce evenly over the rolled enchiladas.
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Cover the dish tightly with foil and bake for 20 minutes.
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Remove from oven, uncover, and sprinkle shredded Monterey Jack cheese over the top.
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Return to oven (uncovered) for 2-3 minutes if you desire extra melted cheese, or serve immediately. Garnish with sour cream and lettuce if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 929.0kcal
- % Daily Value *
- Total Fat 39.0g60%
- Saturated Fat 10.6g53%
- Cholesterol 18.5mg7%
- Sodium 1434.4mg60%
- Total Carbohydrate 111.4g38%
- Dietary Fiber 13.9g56%
- Sugars 14.4g
- Protein 29.1g59%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
