Cream Cheese And Mushroom Enchiladas
Cream cheese and mushroom enchiladas offer a rich, savory flavor combo with creamy cheese and hearty mushrooms, perfect for comfort food lovers and versatile dinner options.
Ingredients
- 1/2 cup chopped onion ⓘ
- 1 clove garlic, minced ⓘ
- 1 tablespoon oil ⓘ
- 1 (28 oz.) can diced tomatoes ⓘ
- 1 tablespoon honey ⓘ
- 1 tablespoon chili powder ⓘ
- 1/2 teaspoon ground cumin ⓘ
- 1/2 teaspoon ground coriander ⓘ
- dash of ground red pepper ⓘ
- 12 ounces fresh sliced mushrooms ⓘ
- 2 tablespoons butter or margarine ⓘ
- 8 ounces cream cheese, cut up ⓘ
- 1 cup dairy sour cream ⓘ
- 3/4 cup sliced green onion ⓘ
- 8 (7-inch) flour tortillas ⓘ
- 3/4 cup shredded Monterey Jack cheese ⓘ
Instructions
- Cook onion and garlic in oil until tender.
- Stir in undrained diced tomatoes, honey, 1 teaspoon chili powder, and remaining spices.
- Bring the mixture to a boil, then reduce heat and simmer uncovered for about 30 minutes until thick, stirring occasionally.
- Set the tomato mixture aside.
- Preheat oven as needed. Spread a portion of the tomato mixture onto a tortilla.
- Add some sliced mushrooms, spoon on cream cheese, sprinkle with shredded Monterey Jack cheese, and green onions.
- Roll up the tortilla and place seam-side down in a baking dish.
- Repeat with remaining tortillas and filling.
- Pour remaining tomato sauce over assembled enchiladas.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until bubbly and cheese is melted.
- Serve hot, garnished with additional green onions if desired.
Tips & Substitutions
For a creamier filling, blend the cream cheese with the sour cream before spreading it on the tortillas. You can substitute the Monterey Jack cheese with cheddar or pepper jack for a spicier kick. If you want to add more vegetables, consider incorporating spinach or bell peppers into the filling. To enhance the flavor, try adding a dash of lime juice to the tomato mixture.
Serving Suggestions
Serve the enchiladas hot, garnished with additional green onions and a dollop of sour cream or guacamole. They pair beautifully with a side of Mexican Green Salad for a fresh contrast. For a complete meal, consider serving with refried beans or rice. You can also explore other vegetarian recipes to accompany this dish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave them, covered, for quicker reheating, but the oven will help maintain the texture of the tortillas.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Cheese And Mushroom Enchiladas contains roughly 3261 calories, with 51g protein, 177g carbohydrates, and 287g fat. It is an excellent source of iron (222% of the Daily Value), calcium (154% of the Daily Value), and dietary fiber (151% of the Daily Value). Note that it is relatively high in sodium, at 645mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas in advance and store them in the refrigerator for up to a day. Just cover them tightly with foil. When ready to bake, uncover and add a few extra minutes to the cooking time to ensure they heat through completely.
What can I use instead of cream cheese?
If you're looking for a lighter option, you can substitute the cream cheese with Greek yogurt or a dairy-free cream cheese alternative. Both options will provide a creamy texture while slightly altering the flavor profile of the enchiladas.
Can I freeze the enchiladas?
Yes, you can freeze the assembled, unbaked enchiladas. Wrap them tightly in plastic wrap and then foil to prevent freezer burn. When ready to bake, thaw them in the refrigerator overnight and then bake as directed, adding a few extra minutes if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).