Mushroom and Pepper Enchiladas with Chipotle Cream Sauce
Smokey, earthy and sweet, these vegetarian enchiladas will become a new favourite!
- Prep Time: 30 min
- Cook Time: 30 min
- Total Time: 1 hour
- Yield: 4-6 servings 1x
- Cuisine: Mexican
Scale
Ingredients
- olive oil
- 1 large red onion, sliced
- 500g mixed wild mushrooms (or button or portobello), sliced
- 2 red peppers, thinly sliced
- 2 garlic cloves, minced
- 1 1/2 chipotle chiles (more or less depending on heat preference) ***see note above for sourcing
- 2 1/4 cups heavy cream/ creme entiere fluide (530 ml)
- 1 teaspoon salt
- 1 Tablespoon lime juice
- 8 small corn tortillas or 6 medium flour tortillas
- 1 heaped cup of feta cheese
- 1/3 cup chopped cilantro/coriander
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350F/180C
- In a large frying pan heat 1 glug of olive oil until hot. Add the onions and saute 3 minutes until beginning to soften. Add the mushrooms, peppers and garlic until soft, beginning to brown and the mushrooms have released their liquid.
- While the veggies cook place the chipotle chiles and 1/4 cup of cream in a blender or food processor and process until smooth. Pour into a shallow bowl large enough to fit the tortillas and stir in the rest of the cream, salt and lime juice.
- Place 1 tortilla in the bowl with the cream and flip to coat in the cream. Remove and place on a work surface. Place some of the stuffing in the centre of the tortilla from top to bottom. Sprinkle with feta cheese and chopped cilantro. Roll up the tortilla and place in a baking dish seam-side down. Repeat with remaining tortillas and filling, feta and cilantro (coriander)
- Pour the remaining cream sauce over the top of the enchiladas and sprinkle with the cheddar cheese.
- Place the dish in the oven and bake until the cheese is melted, the enchiladas are bubbling and going golden brown, about 30-35 minutes.
- Serve with optional Pico de Gallo Salsa
Keywords: enchiladas, vegetarian enchiladas, Mexican recipe, enchilada recipe