Spicy Mushroom Enchiladas


by
Spicy Mushroom Enchiladas

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 214 cookbooks   This recipe has been viewed 19428 times

Excite your taste buds, the Mexican way! Spicy Mushroom Enchiladas is an absolutely adventurous dish that features corn tortillas stuffed with a tangy and herby mushroom filling.


The enchiladas are drowned in tomato sauce, topped with loads of cheese and baked in an oven, to get the perfect texture and to boost the multiple flavours that feature in this fabulous culinary creation.


Serve the Spicy Mushroom Enchiladas hot and fresh, to get a taste of true excitement!

Add your private note

Spicy Mushroom Enchiladas recipe - How to make Spicy Mushroom Enchiladas

Preparation Time:    Cooking Time:    Baking Time:  20 minutes   Baking Temperature:  200°C (400°F)   Total Time:     Makes 4 servings
Show me for servings

Ingredients
6 corn tortillas
1 recipe mexican tomato sauce

For The Mushroom Filling
1 1/2 cups chopped mushrooms (khumbh)
1 tbsp oil
3/4 cup finely chopped onions
1 tbsp finely chopped green chillies
1/2 cup finely chopped tomatoes
1 tbsp chopped coriander (dhania)
1 tsp dried oregano
salt to taste
2 tbsp cornflour

For The Topping
1/2 cup grated processed cheese
Method
For the mushroom filling

    For the mushroom filling
  1. Heat the oil in a broad non-stick pan, add the onions and green chillies and sauté on a medium flame for 2 minutes.
  2. Add the tomatoes, coriander and oregano, mix well and cook on a medium flame for 2 minutes.
  3. Add the mushrooms and salt, mix well and cook on a medium flame for 2 minutes ,while stirring occasionally.
  4. Add the cornflour, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

How to proceed

    How to proceed
  1. Divide the mushroom filling into 6 equal portions. Keep aside.
  2. Place a corn tortilla on a clean, dry surface, put a portion of the mushroom filling at one end and roll it up tightly.
  3. Repeat step 2 to fill 5 more corn tortillas.
  4. Put ¼ cup of mexican tomato sauce in an oven safe baking dish.
  5. Place all the filled corn tortillas evenly over it.
  6. Put the remaining mexican tomato sauce and cheese evenly over it.
  7. Bake in a pre-heated oven at 200°c (400°f) for 15 minutes.
  8. Serve immediately.
Accompaniments

Mexican Potato Salad with Garlic Croutons 

Nutrient values per serving
Energy217 cal
Protein6.2 g
Carbohydrates27.9 g
Fiber2.5 g
Fat9.3 g
Cholesterol0 mg
Vitamin A220 mcg
Vitamin B10.2 mg
Vitamin B20.2 mg
Vitamin B32.5 mg
Vitamin C10.8 mg
Folic Acid34.5 mcg
Calcium118.2 mg
Iron2 mg
Magnesium0 mg
Phosphorus0 mg
Sodium7.4 mg
Potassium242.2 mg
Zinc0.7 mg

RECIPE SOURCE : Mexican CookingBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Spicy Mushroom Enchiladas
5
 on 20 Sep 16 08:56 AM


Yummy mushroom enchilladas.. i loved the stuffing in this.. this is a perfect one meal dish..