Portabella Enchiladas

Monterey Mushrooms Jan 31, 2018
Portabellas, Dinner, Meatless Meals, Mexican, Cinco de Mayo, Vegetarian
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The food website, Foodimentry, posted fun facts about enchiladas that we are sharing here (May 5 is National Enchilada Day!)-The enchilada is one of the dishes mentioned in Mexico’s first cookbook in 1831.-Enchilada is the past participle of Spanish enchilar, “to add chile pepper to”, literally to “season (or decorate) with chile.”
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Portabella Enchiladas

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Description

The food website, Foodimentry, posted fun facts about enchiladas that we are sharing here (May 5 is National Enchilada Day!)

-The enchilada is one of the dishes mentioned in Mexico’s first cookbook in 1831.

-Enchilada is the past participle of Spanish enchilar, “to add chile pepper to”, literally to “season (or decorate) with chile.”

-Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back to Mayan times.

-Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán, which included foods served in corn tortillas.

In this recipe, portabella mushrooms stand in for meat in a hearty, satisfying way. Enjoy our portabella enchiladas as a tribute to May 5!

Ingredients

  • 1 can mild enchilada sauce (10 oz)
  • 1 cup sour cream or Mexicana crema
  • 1 tablespoon olive oil
  • 1 medium onion, chopped (1/2 cup)
  • 3 cloves garlic, finely chopped
  • 16 ounces Monterey® Portabella mushrooms, sliced (about 4 large caps)
  • 1 box (9 ounces) fresh or frozen chopped spinach (if frozen, thaw and squeeze to drain)
  • 2 tablespoons taco seasoning mix (1-oz package)
  • ¼ cup fresh cilantro sprigs, chopped
  • ½ teaspoon ground cumin
  • 1 ¼ cups shredded pepper Jack or salsa Jack cheese (5 oz)
  • 2 cups shredded Mozzarella cheese
  • 8-10 flour tortillas (La Tortilla Hand Made Style Corn Tortillas)
  • ½ cup crumbled Cotija cheese (or mozzarella will work too!)

Instructions

  1. Heat oven to 350°F. Coat 9x5x3-inch baking dish with butter or nonstick cooking spray.
  2. In a 1-quart saucepan, heat enchilada sauce and 1/2 cup of the sour cream over medium heat 2 to 3 minutes, stirring occasionally, until warm. Spread 1/4 cup of the sauce mixture on bottom of baking dish. Set aside remaining sauce.
  3. While the sauce is warming, heat oil over medium-high heat in 12-inch nonstick skillet. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is tender. Stir in mushrooms and cover. Stir occasionally until mushrooms are tender (about 5 minutes). Uncover 3-5 minutes to allow liquid to evaporate. Remove sliced ports from the pan and set aside.
  4. In the same pan, sauté fresh or frozen spinach, taco seasoning mix, 2 tablespoons of the cilantro, cumin, pepper jack cheese and remaining 1/2 cup sour cream.
  5. Spoon 1/4th of the of enchilada sauce mixture onto bottom of baking dish. Then layer 3 tortillas. Spoon 1/3rd of the spinach over the tortillas. Place the sliced portabellas on top of that. Sprinkle with mozzarella. Repeat 2x times. Sprinkle top with Cotija cheese.
  6. Bake 35-40 minutes or until thoroughly heated and bubbly. Sprinkle with more cilantro and Cotija cheese. Slice into squares and serve warm.
Monterey Mushrooms blue and white logo

Portabella Enchiladas

Description

The food website, Foodimentry, posted fun facts about enchiladas that we are sharing here (May 5 is National Enchilada Day!)

-The enchilada is one of the dishes mentioned in Mexico’s first cookbook in 1831.

-Enchilada is the past participle of Spanish enchilar, “to add chile pepper to”, literally to “season (or decorate) with chile.”

-Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back to Mayan times.

-Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán, which included foods served in corn tortillas.

In this recipe, portabella mushrooms stand in for meat in a hearty, satisfying way. Enjoy our portabella enchiladas as a tribute to May 5!

Ingredients

  • 1 can mild enchilada sauce (10 oz)
  • 1 cup sour cream or Mexicana crema
  • 1 tablespoon olive oil
  • 1 medium onion, chopped (1/2 cup)
  • 3 cloves garlic, finely chopped
  • 16 ounces Monterey® Portabella mushrooms, sliced (about 4 large caps)
  • 1 box (9 ounces) fresh or frozen chopped spinach (if frozen, thaw and squeeze to drain)
  • 2 tablespoons taco seasoning mix (1-oz package)
  • ¼ cup fresh cilantro sprigs, chopped
  • ½ teaspoon ground cumin
  • 1 ¼ cups shredded pepper Jack or salsa Jack cheese (5 oz)
  • 2 cups shredded Mozzarella cheese
  • 8-10 flour tortillas (La Tortilla Hand Made Style Corn Tortillas)
  • ½ cup crumbled Cotija cheese (or mozzarella will work too!)

Instructions

  1. Heat oven to 350°F. Coat 9x5x3-inch baking dish with butter or nonstick cooking spray.
  2. In a 1-quart saucepan, heat enchilada sauce and 1/2 cup of the sour cream over medium heat 2 to 3 minutes, stirring occasionally, until warm. Spread 1/4 cup of the sauce mixture on bottom of baking dish. Set aside remaining sauce.
  3. While the sauce is warming, heat oil over medium-high heat in 12-inch nonstick skillet. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is tender. Stir in mushrooms and cover. Stir occasionally until mushrooms are tender (about 5 minutes). Uncover 3-5 minutes to allow liquid to evaporate. Remove sliced ports from the pan and set aside.
  4. In the same pan, sauté fresh or frozen spinach, taco seasoning mix, 2 tablespoons of the cilantro, cumin, pepper jack cheese and remaining 1/2 cup sour cream.
  5. Spoon 1/4th of the of enchilada sauce mixture onto bottom of baking dish. Then layer 3 tortillas. Spoon 1/3rd of the spinach over the tortillas. Place the sliced portabellas on top of that. Sprinkle with mozzarella. Repeat 2x times. Sprinkle top with Cotija cheese.
  6. Bake 35-40 minutes or until thoroughly heated and bubbly. Sprinkle with more cilantro and Cotija cheese. Slice into squares and serve warm.

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