Print

Creamy Mushroom Enchiladas Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 2 reviews

Creamy Mushroom Enchiladas combine tender sautéed mushrooms and onions with fragrant tarragon and rich mascarpone cheese, all wrapped in warm corn tortillas and baked under a blanket of enchilada sauce and melted mozzarella. Finished with crumbled feta and fresh cilantro, this delightful vegetarian dish offers comfort and flavor in every bite.

Ingredients

Main Ingredients

  • 6-8 corn tortillas
  • 2 Tbsp olive oil (for cooking)
  • 1 small red onion (thinly sliced)
  • 500 g mushrooms (destemmed and chopped)
  • 1 Tbsp dried tarragon (or 3 Tbsp fresh)
  • 3 cloves garlic (minced)
  • 3 Tbsp mascarpone cheese
  • 35 g feta, cotija or queso fresco cheese (crumbled + more for topping)
  • 100 g grated mozzarella
  • 1 portion enchilada sauce
  • 1 handful chopped fresh coriander (cilantro)

Optional Toppings

  • Avocado or guacamole
  • Sour cream
  • Chili slices
  • Lime wedges

Instructions

  1. Preheat Oven: Set your oven to 200°C (400°F) to prepare for baking the enchiladas.
  2. Sauté Onions: Heat olive oil in a large deep saucepan over medium heat. Add thinly sliced red onion and cook until soft and starting to brown, infusing a sweet, caramelized flavor.
  3. Cook Mushrooms in Batches: To avoid overcrowding, cook half the mushrooms with the onions first. If you have a smaller pan, cook the mushrooms in two batches to ensure they brown properly. Deglaze the pan with a splash of water or broth if the mushrooms start sticking.
  4. Add Aromatics: Stir in minced garlic and tarragon. Cook just until fragrant, about a minute, then remove the pan from heat to preserve fresh flavors.
  5. Incorporate Cream Cheese: Mix mascarpone cheese into the pan, stirring until melted and well combined creating a creamy filling base.
  6. Add Crumbled Cheese: Fold in crumbled feta (or cotija/queso fresco) to keep some chunky texture in the filling rather than fully melting it.
  7. Fill and Roll Tortillas: Spoon the mushroom mixture evenly into the corn tortillas and roll them up neatly.
  8. Prepare Baking Dish: Pour a thin layer of enchilada sauce to coat the bottom of a casserole pan, then arrange the rolled enchiladas seam side down to hold their shape.
  9. Top with Sauce: Pour remaining enchilada sauce evenly over the assembled enchiladas to keep them moist and flavorful.
  10. Add Cheese Topping: Sprinkle grated mozzarella evenly over the top to create a golden bubbly crust when baked.
  11. Bake: Place the casserole uncovered in the oven and bake for 20-25 minutes until the cheese is melted and browned to your preference.
  12. Garnish and Serve: Remove from oven and sprinkle additional crumbled feta and chopped fresh coriander (cilantro) on top. Add optional toppings such as avocado, sour cream, chili slices, and lime wedges as desired before serving.

Notes

  • Use corn tortillas for traditional enchilada flavor and texture; slightly warm them before filling to prevent cracking when rolling.
  • Cooking mushrooms in batches prevents steaming and helps them caramelize for deeper flavor.
  • Deglazing the pan helps lift flavorful browned bits and prevent burning.
  • Feel free to substitute or add fresh tarragon if available for a brighter herbal note.
  • Optional toppings like avocado, sour cream, and lime wedges add contrast and creaminess to the dish.

Find it online: https://yumntasty.com/creamy-mushroom-enchiladas-recipe/