Spicy Mushroom Enchiladas

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 3 REVIEWS ALL GOOD

Added to 219 cookbooks This recipe has been viewed 32959 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

Tags

Preparation Time: 20 mins Cooking Time: 8 mins Baking Time: 20 minutes Baking Temperature: 200°C (400°F) Total Time: 48 mins 4Makes 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

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

How to proceed

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

Accompaniments

Mexican Potato Salad with Garlic Croutons

Nutrient values per serving

Energy	217 cal
Protein	6.2 g
Carbohydrates	27.9 g
Fiber	2.5 g
Fat	9.3 g
Cholesterol	0 mg
Vitamin A	220 mcg
Vitamin B1	0.2 mg
Vitamin B2	0.2 mg
Vitamin B3	2.5 mg
Vitamin C	10.8 mg
Folic Acid	34.5 mcg
Calcium	118.2 mg
Iron	2 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	7.4 mg
Potassium	242.2 mg
Zinc	0.7 mg