Veggie Cheese Enchiladas

Recipe courtesy Aida Mollenkamp
TOTAL TIME: 50 min
Prep: 10 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 12 enchiladas
LEVEL: Easy

ingredients

  • 2 teaspoons vegetable oil
  • 1 1/2 cups finely chopped red onion
  • Salt
  • 12 ounces mushrooms, quartered
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Directions

Heat the oil in a large pan over medium heat. When it shimmers, add the onion and season well with salt. Cook until softened, about 3 minutes. Add the mushrooms and cook, stirring rarely until browned, about 10 minutes. Remove from the heat, add 1/2 cup of the salsa and mix until well combined.

Heat the oven to 375 degrees F and arrange a rack in the middle. Wrap the tortillas in damp paper towels or in a microwave-safe plastic bag and microwave until soft and heated through, about 45 seconds.

Spread half of the remaining salsa in the bottom of a 13 by 9-inch baking dish. To make an enchilada, put 2 tablespoons of the mushroom mixture and 1 tablespoon cheese in the middle of a tortilla. Roll up and arrange, seam side down, in the prepared dish. Repeat to make 12 enchiladas.

Cover the enchiladas with the remaining salsa and sprinkle with remaining cheese. Bake until the filling is heated through, cheese is melted and starts to brown, about 35 to 40 minutes. Transfer to a serving platter and serve with sour cream and avocado.

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  • on May 02, 2013

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    This recipie is great and full of flavor. My husband loved it. I'm thinking I may make it again for Cinco de Mayo!

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  • on August 23, 2012

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    This was delicious! Red onion was carmelized and sweet, the mushrooms (quarteredgave it depth and meaty-ness. Used more jack cheese than recipie stated. Out of oven bubby, hot & cheese around sides was brown and crusty good. Hubby could smell it as soon as he hit the front door. Hubby told his friend that this was five-star restaurant food. : Quick, easy and delicious! So...the five star rating.

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  • on July 07, 2011

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    Looks fantastic and easy! going to make it for a small dinner party tonight..let you know tomorrow how it went!

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