Looking to add a tasty twist to your Mexican-inspired meals? These Mushroom and Poblano Enchiladas are the perfect combination of rich, earthy flavors and comforting warmth. This recipe takes the classic enchiladas to a whole new level by incorporating savory mushrooms and flavorful poblanos. Whether you’re a seasoned cook or just starting out in the kitchen, this dish is sure to impress with its delicious taste and cozy appeal.
**Mushroom and Poblano Enchiladas**
**Ingredients:**
– 8 large flour tortillas
– 2 tablespoons olive oil
– 1 onion, diced
– 4 cloves garlic, minced
– 1 pound cremini mushrooms, sliced
– 2 poblano peppers, roasted, peeled, and diced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon chili powder
– Salt and pepper, to taste
– 1 1/2 cups red enchilada sauce
– 2 cups shredded Monterey Jack cheese
– Fresh cilantro, for garnish
– Sour cream, for serving
**Instructions:**
1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Toss in the sliced mushrooms and diced poblano peppers. Cook until the mushrooms are golden brown and the peppers are tender, about 7-8 minutes.
5. Stir in the ground cumin, smoked paprika, chili powder, salt, and pepper. Mix well to incorporate the flavors.
6. Pour 1/2 cup of the enchilada sauce into the vegetable mixture and stir until combined. Let simmer for 5 minutes.
7. Spoon a generous amount of the vegetable mixture onto each flour tortilla, roll them up, and place them seam-side down in the prepared baking dish.
8. Cover the enchiladas with the remaining enchilada sauce and sprinkle the shredded Monterey Jack cheese on top.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Once done, remove the enchiladas from the oven and let them cool slightly. Garnish with fresh cilantro.
11. Serve the Mushroom and Poblano Enchiladas warm with a dollop of sour cream on the side.
12. Enjoy this delightful dish with your favorite sides like Mexican rice or a fresh salad.
These Mushroom and Poblano Enchiladas are a fantastic way to elevate your dinner routine with a burst of scrumptious flavors and a cozy appeal. Whether you’re cooking for a special occasion or simply craving a comforting meal, this recipe is a winner. Plus, the combination of mushrooms, poblanos, and gooey cheese is a delightful twist on traditional enchiladas that will have your taste buds dancing. Give this recipe a try and savor every tasty bite!
