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Sunday, December 28, 2014

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?

6 comments:

  1. Whoa!!! how surprised when I saw Bossier City in your post! I eat at El Mariachi prolly every week!!! Knew you were a LA gal but no idea that you live right here in my neck of the woods....
    Love your blog and recipes......read all the time. WILL be making these enchiladas too!!

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    Replies
    1. Thank you! Crazy Crusin' Chick, I read your post oftens too. I always thought I recognized your surroundings. So funny! I actually live in Shreveport. I will be looking for you next time I am in El Mariachi. Have a happy, fun and safe New Year!

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  2. These enchiladas look amazing! I am a huge mushroom fan and although I have a place I can get mushroom tacos, enchiladas are a whole other level. ;-) I love the green sauce and all of that lovely cheese.

    Thanks for stopping by my blog today. Happy New Year!
    Aloha,
    Deb

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    Replies
    1. Thanks Deb! So glad you stopped by. Mushroom tacos sound divine. Looks like we have more in common than just soup. I LOVE mushrooms too! Happy New Year!

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  3. These look and sound delicious! I love mushrooms and anything with salsa verde. Visiting from See Ya in the Gumbo :)

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  4. I love, love, love mushrooms and these enchiladas are calling my name. Thank you fir sharing, Denise. I will be making these!

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