Red Meat Allergy Friendly Avocado Crema Mushroom Enchiladas with Fresh Pico
Total time1 hr 5 min
Prep time30 min
Cook time35 min
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Learn more →Ingredients
4 servings
For the filling
- 1 lb cremini mushrooms, thinly sliced
See allCrimini Mushrooms
Whole Crimini Mushroom - 1 Lb
Trader Joe's Sliced Crimini Mushrooms
Windmill Farms Organic Whole Crimini Mushrooms 8 oz - 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp chili powder
- 2 tbsp olive oil, divided
- salt and pepper, to taste
- 1 ½ cups shredded monterey jack cheese, divided
For the enchiladas
- 8 corn tortillas (6-inch)
- 1 can (28 oz) red enchilada sauce
For the avocado crema
- 2 ripe avocados, pitted and peeled
- ½ cup sour cream
- 2 tbsp fresh lime juice
- 1 clove garlic
- ¼ tsp salt
- 2–4 tbsp water
For the pico de gallo
- 3 roma tomatoes, seeded and finely diced
- ½ small white onion, finely diced
- 1 jalapeño, seeded and minced
- ¼ cup fresh cilantro, roughly chopped
- 1 tbsp fresh lime juice
- ¼ tsp salt
For serving
- ¼ cup crumbled cotija cheese (optional)
Can be omittedcotija cheese
- lime wedges (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Spread about 1/2 cup of the enchilada sauce in an even layer across the bottom of a 9x13-inch baking dish and set aside.
- 2
Make the pico de gallo: combine the diced Roma tomatoes, white onion, jalapeño, cilantro, 1 tbsp lime juice, and 1/4 tsp salt in a bowl. Toss to combine and set aside at room temperature to let the flavors develop while you prepare the rest of the dish.
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