Sour Cream Mushroom Enchiladas

Course : Mushrooms
Serves: 6
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1 pound mushrooms -- sliced
2 cans cream of mushroom soup -- condensed
1 pint light sour cream
1 can green chiles -- large
1 tablespoon cumin
4 dashes tabasco sauce
1 teaspoon chili powder
1/2 cup cheddar cheese -- grated
1/2 cup reduced fat monterey jack cheese -- grated
1 teaspoon olive oil
1 large tomato -- chopped
1 bunch cilantro -- chopped
1 bunch green onions
1 jar green salsa
6 tortillas flour tortillas

Preparation / Directions:

Preheat oven to 350 and grease the bottom of a 9 x 13 pan with olive oil. Mix the soup, sour cream, chiles, mushrooms and spices together. Set aside 1/2 cup. Mix the two cheeses together. Spread a layer of the mixture down the center of a tortilla, then a layer of cheese. Fold the sides over and place in the pan. Repeat until the mixture is gone. Spred the remaining 1/2 cup of the mixture over the top of the rolled enchiladas and sprinkle with the remaining cheese. Sprinkle green taco sauce over top. Cover with foil and bake for 45 to 55 minutes. Let stand for 5 minutes before serving. Serve with chopped tomatoes, green onions, cilantro and extra green taco sauce or salsa.

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