Nickel Allergy Friendly Classic Mushroom Enchiladas

Total time1 hr

Prep time25 min

Cook time35 min

Nickel Allergy Friendly Classic Mushroom Enchiladas

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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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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