Veggie Cheese Enchiladas

Name: Veggie Cheese Enchiladas
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: Mexican
Ingredients: 12 6-inchs (6-inch) corn tortillas; 12 servings Sour cream and avocado, for serving; 170 grams shredded Monterey Jack cheese; 340 grams mushrooms, quartered; 355 milliliters finely chopped red onion; 12 servings Salt; 710 milliliters tomatillo salsa, store-bought or home-made; 2 teaspoons vegetable oil

The recipe Veggie Cheese Enchiladas could satisfy your Mexican craving in roughly 50 minutes. This recipe makes 12 servings with 201 calories, 6g of protein, and 12g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, tomatillo salsa, monterey jack cheese, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

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.

Ingredients you will need

Onion

Salt

Cooking Oil

Equipment you will use

Frying Pan

Add the mushrooms and cook, stirring rarely until browned, about 10 minutes.

Ingredients you will need

Mushrooms

Remove from the heat, add 1/2 cup of the salsa and mix until well combined.

Ingredients you will need

Salsa

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.

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Wrap

Equipment you will use

Paper Towels

Ziploc Bags

Microwave

Oven

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.

Ingredients you will need

Mushrooms

Tortilla

Cheese

Spread

Salsa

Equipment you will use

Baking Pan

Roll up and arrange, seam side down, in the prepared dish. Repeat to make 12 enchiladas.

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Roll

Cover the enchiladas with the remaining salsa and sprinkle with remaining cheese.

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Cheese

Salsa

Bake until the filling is heated through, cheese is melted and starts to brown, about 35 to 40 minutes.

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Cheese

Equipment you will use

Oven

Transfer to a serving platter and serve with sour cream and avocado.

Ingredients you will need

Sour Cream

Avocado

Equipment

Ingredients

Servings:

126-inchs

(6-inch) corn tortillas 12servings

Sour cream and avocado, for serving 170grams

shredded Monterey Jack cheese 340grams

mushrooms, quartered 355milliliters

finely chopped red onion 12servings

Salt 710milliliters

tomatillo salsa, store-bought or home-made 2teaspoons

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Alexana Revana Vineyard Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 42 dollars.