Teresa's Recipes
Enchiladas de Setas
Delve into the rich and savory flavors of Mexican cuisine with our Enchiladas de Setas. These enchiladas are generously filled with tender, sautéed mushrooms and bathed in a robust, homemade enchilada sauce. The dish is then baked to perfection, allowing the cheese to melt into a bubbly, golden goodness. A sprinkle of fresh cilantro on top adds a refreshing twist. The recipe has its roots in Mexico, where enchiladas are a staple dish, loved for their versatility and comforting warmth. This mushroom variant is a tasty nod to the country's vast variety of edible fungi.
Ingredients
- A handful, chopped Cilantro
- 2 cups, shredded Cheese
- 2 cups Enchilada sauce
- 12 Corn tortillas
- 1 teaspoon Salt
- 1 teaspoon Chili powder
- 1/2 teaspoon Cumin
- 2 tablespoons Olive oil
- 2 cloves, minced Garlic
- 1, diced Onion
- 2 cups, sliced Mushrooms
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Calories: 300
- Fat: 15g
- Carbs: 30g
- Protein: 10g
- Sodium: 900mg
- Sugar: 5g
Instructions
- Preheat your oven to 375°F.
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and minced garlic to the skillet. Sauté until the onion becomes translucent.
- Stir in the sliced mushrooms, chili powder, cumin, and salt. Cook the mixture until the mushrooms are tender and any released liquid has evaporated.
- Warm the corn tortillas in a dry skillet over low heat or in the microwave until they become pliable.
- Spread a layer of enchilada sauce at the bottom of a baking dish.
- Spoon some of the mushroom mixture onto each tortilla. Roll each tortilla tightly and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the enchiladas, ensuring they're fully covered.
- Sprinkle the shredded cheese evenly over the top of the enchiladas.
- Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Before serving, garnish the enchiladas with fresh, chopped cilantro.
Tips
- For a vegan version, use dairy-free cheese and a vegan enchilada sauce. You can also add other vegetables like bell peppers or zucchini to the mushroom mixture for extra flavor and nutrition.