Creamy Mushroom Enchiladas
I had mushrooms in the fridge that needed to be eaten,and I quickly formed a plan on how to use them.
Synthesizing several recipes given to me over the years,
I put together a recipe I'd like to share. Mmm.
I started by lightly sauteeing Mushrooms in margarine
(I use "I Can't Believe It's Not Butter")
With Green Onions and Black Pepper
(no salt needed)
In a bowl I mixed 1/4 c. sourcream
with 1/2 can Italian Stewed Tomatoes, chopped,
and one can drained green chiles.
Then I warmed white corn tortillas in the micro.
I set the other 1/2 can Italian Stewed Tomatoes aside,
and poured shredded MexiCheese into a bowl.
Now to assemble:
In a Pam-sprayed casserole dish
I put three spoonfuls of mushroom,
one spoonful of chopped stewed tomatoes,
one large spoonful green chile mixture,
about 1 Tbsp of shredded cheese
and rolled them together.
Once all tortillas had been filled
I poured the remaining green chile mixture over top,
smothered in cheese,
and topped with bits of the chopped tomatoes.
Seriously fantastic,
served with sour cream!!
So if you decide to have a veggie meal some night
they were FANTASTIC.
(and no--
my husband does not eat mushrooms.
I made his enchiladas with chicken.
He said they were good too,
but I did not photograph those...)
