Low Sodium Classic Mushroom Enchiladas

Total time1 hr

Prep time25 min

Cook time35 min

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Ingredients

4 servings

For the filling

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
4 cloves garlic, minced
1 lb cremini mushrooms, stems trimmed, thinly sliced
8 oz portobello mushrooms, stems removed, diced into ½-inch pieces
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 tbsp fresh lime juice

For the sauce

2 tbsp olive oil
3 tbsp chili powder
1 tsp ground cumin
½ tsp garlic powder
2 tbsp tomato paste
2 cups low-sodium chicken broth
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For assembly

1 tbsp olive oil
8 corn tortillas (6-inch)
2 cups shredded monterey jack cheese
Chef's tip
Shred before measuring.

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
¼ cup sour cream (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
2
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

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