Mushroom Enchiladas
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
46
Spice
60
Sweetness
49
Sourness
35
mins
Prep time (avg)
7
Difficulty
Ingredients:
1 cup
Olive Oil (divided)1 small
Onion (finely chopped)2 tbsps
Garlic (minced)1 tbsp
Oregano (chopped)1 tsp
Ground Coriander1.5 cups
Jack Cheese (grated)1 cup
Cilantro (minced fresh)Directions:
1
Preheat oven to 350 degrees F
2
Heat 1/4 cup oil in a skillet add mushrooms and saute them until they start to shrink, about 3 to 5 minutes
3
Add onion, garlic, oregano, coriander and saute for another 2 minutes
4
Pour mixture into a bowl and stir in cheese, mix well
5
Heat remaining oil in a cleaned skillet
6
When oil is hot dip each tortilla in turn and fry for 10 to 15 seconds on each side or until softened
7
Remove to paper towels to drain
8
Divide the stuffing evenly among the tortillas, roll them up and place in a lightly oiled baking pan
9
Pour the roasted vegetable sauce over all and bake for 10 minutes or until the sauce bubbles
10
Remove from oven, top with chopped cilantro and serve