Mushroom Enchiladas With Jalapeño Cream Sauce

Who doesn’t love a great enchilada? This is the dish for you. Combine the taste of delicious sautéed mushrooms and onions with a creamy jalapeño sauce for a mouth watering dish that will keep you coming back for more.

Ingredients

Filling:
1 pound (or more!) mushrooms, sliced
2 tablespoons EVOO
1 large sweet onion, chopped (3 cups)
2 tablespoons chili powder (if desired)
3-4 teaspoons ground cumin
Salt to taste
2 cups shredded Monterey jack
8 soft corn tortillas (6-inch) or flour if preferred

Stovetop Sauce Ingredients:
6 tablespoons butter
3 tablespoons all purpose flour
1 1/2 cups milk
3/4 cup sour cream
3 oz cream cheese
1 tablespoon lime juice
2 teaspoons jalapeno, finely chopped
1 clove garlic, minced
1/4 teaspoon salt

Pampered Chef Deluxe Cooking Blender Sauce Ingredients (get the Deluxe Cooking Blender HERE):
First Stage:
1 1/2 cups milk
1/4 teaspoon salt
Second Stage:
6 tablespoons butter
3 tablespoons all purpose flour
2 teaspoons jalapeno, finely chopped
1 clove garlic, minced
Add-In:
3/4 cup sour cream
3 oz cream cheese
1 tablespoon lime juice

Directions

Preheat the oven to 400 degrees. Heat a large cast-iron or non-stick skillet to high heat. Add mushrooms to dry skillet and stir as the mushrooms release their juices. Turn heat to medium-high and continue to stir until juice starts to be absorbed and mushrooms are browned. Sprinkle with a dash of salt and continue cooking until the rest of the liquid is absorbed, about 1 minute. Remove mushrooms and set aside.

In the skillet, cook the onion with the EVOO over medium heat, stirring, until golden, 6 to 8 minutes. Add spices; cook for 2 minutes. Reduce heat; simmer for 5 minutes. Season with salt. When done, add to bowl with mushrooms and mix in 1 1/2 cups shredded Monterey jack. I added a bit more cheese!

Stovetop Method: In a medium size saucepan, melt the butter over medium heat. Once butter is melted, add the flour. Cook for one minute stirring constantly until mixture is combined. Add the milk, sour cream, jalapeño, garlic and salt. Whisk the mixture together and heat for 2-3 minutes until it starts to thicken. Remove from heat. (If you are using the Deluxe Cooking Blender, follow instructions above according to instructions).

Add 1/4 cup sauce to the bottom of a 9×13 baking dish and spread to cover the bottom.
Place mushroom and onion mixture across each tortilla and roll up. If using corn tortillas, place seam side down in the baking dish. If using flour tortillas, place mixture in middle, roll up end, fold in sides, and finish rolling until it looks like a burrito. Repeat until finished.

Pour remaining sauce over the top of the enchiladas, spread to cover if needed, then sprinkle 1/2 to 1 cup Monterey jack cheese over the top.

Bake for 15-20 minutes until sauce is bubbly and cheese is melted.

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