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. Mexican cuisine is definitely one of my favourite cuisines so it naturally came up and I was quickly thinking about enchiladas. Although I wanted the mushrooms to be the star of the show, I did not want the entire filling to be made up of mushrooms so I added some zucchini to fill things out. I am absolutely hooked on salsa verde and thus, I decided to finish the filling off with some of the tasty stuff. It is easy enough to make your own salsa verde if you froze some tomatillos from the summer like I did, but store bought can be really good as well. I often go for the completely wet enchilada but this time I went with drier ones and I just coated the bottom of the pan with some salsa to prevent them from sticking and then topped them with a little salsa along with the cheese. For aesthetics, I finally topped each enchilada off with a sliced mushroom.
Mushroom and Zucchini Enchiladas
(make 4 servings)Printable Recipe
Ingredients:
2 tablespoon oil
1 large onion (sliced)
1 pound mushrooms, I used cremini and portobello (diced)
1 pound zucchini (diced)
2 cloves garlic (chopped)
1 teaspoon cumin (toasted and ground)
1 teaspoon oregano
3 cups salsa verde
12 small corn tortillas
1 cup jack and cheddar cheese (shredded)
2 tablespoon oil
1 large onion (sliced)
1 pound mushrooms, I used cremini and portobello (diced)
1 pound zucchini (diced)
2 cloves garlic (chopped)
1 teaspoon cumin (toasted and ground)
1 teaspoon oregano
3 cups salsa verde
12 small corn tortillas
1 cup jack and cheddar cheese (shredded)
Directions:
1. Heat the oil in a pan.
2. Add the onions and cook until tender, about 5-7 minutes at medium-high heat.
3. Add the mushrooms and cook until they release their moisture and it has evaporated, about 10-15 minutes.
4. Add the zucchini and cook until just tendder, about 4-5 minutes.
5. Add the garlic, cumin and oregano and cook until fragrant, about a minute.
5. Remove from heat and mix in a cup of the salsa verde.
6. Spread 1/4 cup of the salsa verde over the bottom of your baking dish.
7. Fill the corn tortillas with filling, roll them up and place them in the baking dish with the seam on the bottom.
8. Pour the remaining salsa verde over the tortillas and sprinkle on the cheese.
9. Bake in a preheated 350F oven until the cheese is nice and bubbling and starts to brown, about 20 minutes.
1. Heat the oil in a pan.
2. Add the onions and cook until tender, about 5-7 minutes at medium-high heat.
3. Add the mushrooms and cook until they release their moisture and it has evaporated, about 10-15 minutes.
4. Add the zucchini and cook until just tendder, about 4-5 minutes.
5. Add the garlic, cumin and oregano and cook until fragrant, about a minute.
5. Remove from heat and mix in a cup of the salsa verde.
6. Spread 1/4 cup of the salsa verde over the bottom of your baking dish.
7. Fill the corn tortillas with filling, roll them up and place them in the baking dish with the seam on the bottom.
8. Pour the remaining salsa verde over the tortillas and sprinkle on the cheese.
9. Bake in a preheated 350F oven until the cheese is nice and bubbling and starts to brown, about 20 minutes.
Similar Recipes:
Mushroom Quesadillas
Turkey and Zucchini Green Chili
Salsa Verde Lasagna
Thai Spicy Peanut Chicken Enchiladas
Chicken Enchilada Stuffed Zucchini
Chicken and Avocado Enchiladas in Creamy Avocado Sauce
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