Main Dishesclosetcooking
Mushroom and Zucchini Enchiladas
This recipe has been on my mind for a while now. It originally sprung from me thinking about new ways to enjoy mushrooms using the flavours and/or cooking styles of some of my favourite cuisines.
👥 4 Servings⏱️ Prep & Cook: 1h 16m⏳ Prep: 10 min🔥 Cook: 1h 6m👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- baking dish
- oven
📝 Preparation Steps
1
Heat the oil in a pan.
oil2 tablespoon
2
Add the onions and cook until tender, about ⏱️ 5-7 minutes at medium-high heat.
large onion (sliced)1
3
Add the mushrooms and cook until they release their moisture and it has evaporated, about ⏱️ 10-15 minutes.
mushrooms, I used cremini and portobello (diced)1 pound
4
Add the zucchini and cook until just tendder, about ⏱️ 4-5 minutes.
zucchini (diced)1 pound
5
Add the garlic, cumin and oregano and cook until fragrant, about a minute.
garlic (chopped)2 clovescumin (toasted and ground)1 teaspoonoregano1 teaspoon
6
Remove from heat and mix in a cup of the salsa verde.
salsa verde3 cups
7
Spread 1/4 cup of the salsa verde over the bottom of your baking dish.
salsa verde3 cups
8
Fill the corn tortillas with filling, roll them up and place them in the baking dish with the seam on the bottom.
9
Pour the remaining salsa verde over the tortillas and sprinkle on the cheese.
salsa verde3 cups
10
Bake in a preheated 350F/180C oven until the cheese is nice and bubbling and starts to brown, about ⏱️ 20 minutes.
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