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Cream Cheese & Mushroom Enchiladas

Cream Cheese & Mushroom Enchiladas recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 929.0
Dietary: Vegetarian
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
  • 1/2 cup Onion, minced
  • 1 Garlic Clove, minced
  • 2 tablespoon Vegetable oil
  • 1 can Tomatoes (28 oz.) , chopped
  • 1 cup Picante sauce
  • 2 teaspoon Chili powder
  • 2 teaspoon Coriander, ground
  • 1/2 teaspoon Cumin, ground
  • 12 ounce Mushrooms, sliced
  • 1 package Cream cheese (8 oz) , cubed
  • 1/4 cup Green onions, sliced
  • 8 Whole Wheat tortillas
  • 3/4 cup Monterey jack, shredded
Directions
  1. 1
    Preheat oven to 350F (175C).
  2. 2
    Heat vegetable oil in a large skillet over medium heat. Add minced onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
  3. 3
    Stir in the chopped tomatoes, picante sauce, 1 teaspoon chili powder, 1 teaspoon coriander, and cumin.
  4. 4
    Reduce heat and simmer the sauce mixture for 15 minutes, stirring occasionally, until slightly thickened. Set aside.
  5. 5
    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.
  6. 6
    Remove mushroom skillet from heat. Stir in the cubed cream cheese until it melts and combines with the mushrooms.
  7. 7
    Mix 1/4 cup of the prepared tomato sauce and the sliced green onions into the mushroom and cream cheese mixture.
  8. 8
    Spoon approximately 1/3 cup of the mushroom filling down the center of each wheat tortilla.
  9. 9
    Roll up the tortillas tightly and place them seam-side down in a greased 12x7-inch baking dish.
  10. 10
    Pour the remaining tomato sauce evenly over the rolled enchiladas.
  11. 11
    Cover the dish tightly with foil and bake for 20 minutes.
  12. 12
    Remove from oven, uncover, and sprinkle shredded Monterey Jack cheese over the top.
  13. 13
    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.

Keywords: enchiladas, mushroom, cream cheese, vegetarian, mexican food, comfort food, baked, tortillas, monterey jack, picante sauce, weeknight dinner, easy recipe, family meal, spicy, cheese, main course
Read it online: https://www.chefs-mate.com/recipe/cream-cheese-mushroom-enchiladas/