Mushroom Enchiladas

I am able to get Mushroom Enchiladas at only one Mexican restaurant in Bossier City, LA; El Mariachi. They are so good! I have never seen them on any other menus. They let you pick what kind of sauce you would like on your plate. I always choose green enchilada sauce. They spoil me. This dish has so many things I love, mushrooms, cheese and that verde or green sauce. I like to think they are better for me than other enchiladas too. This is the dish I go back for and will continue to go back to enjoy. I hear the pork chops at El Mariachi are something special too. But I haven't been able to make myself skip my favorite enchiladas. They recently closed for renovations so I decided to make them at home. They turned out great. I used homemade Sazon and a shallot to season the mushroom filling. It was so easy and quick to make. I love the meaty texture of the mushrooms. The Sazon adds just the right Mexican seasonings to the mushrooms. They are so flavorful with just a hint of smoky cumin. I love these enchiladas! I think I will keep eating them at El Mariachi and at home. I hope you will try this recipe and El Mariachi.

Mushroom Enchiladas

Make 6 enchiladas; 2 or 3 servings

Ingredients

1 Tbsp. olive oil

1 shallot, chopped

16 oz. white mushrooms, sliced

3/4 tsp. Sazon seasoning

10 oz. can mild green enchilada sauce

6 flour tortillas

3/4 cup Monterrey jack cheese

Directions

Preheat oven to 350 degrees (if using).

Heat olive oil in a skillet over medium high heat. Add shallot and mushrooms saute until begins to brown and soften. Season with sazon and continue to cook a minute longer. Remove from heat and set aside.

To assemble the enchiladas: Pour a little enchilada sauce in baking dish. Divide mushroom filling among the 6 tortilla and roll. Place seam side down in the baking dish cover with remaining sauce and cheese. Bake at 350 for 15 minutes or until cheese is melted and begins to bubble and brown. Caution they will be hot allow to rest a bit before serving.

To make individual portions: Pour a little enchilada sauce in 3 individual baking dishes. Divide mushroom filling among the 6 tortilla and roll. Place 2 seam side down in the baking dish cover with remaining sauce and cheese.  Cover and refrigerate until ready to serve. Bake one dish at 350 for 15 minutes or microwave for 2 minutes on high. Caution they will be hot allow to rest a bit before serving.

Linking to:
Ms. enPlace: See Ya in the Gumbo
Tumbleweed Contessa: What'd You Do This Weekend?