Emulsifier Free Classic Mushroom Enchiladas
Total time1 hr
Prep time25 min
Cook time35 min
4.9(11)
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Learn more →Ingredients
4 servings
For the filling
- 2 tbsp olive oil
- 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
- 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
For assembly
- 1 tbsp olive oil
- 8 corn tortillas (6-inch)
- 2 cups shredded monterey jack cheese
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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