Rating: 3.5 stars
32 Ratings
  • 5 star values: 9
  • 4 star values: 10
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 1

When mushrooms and diced potatoes stand in for chicken or beef, even the carnivores at the table won’t miss the meat.

Dawn Perry

Gallery

Credit: Sang An

Recipe Summary

hands-on:
30 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Combine the mushrooms and 2 cups boiling water in a small bowl and let sit until softened, 20 to 30 minutes. Remove the mushrooms and chop; reserve the soaking liquid.

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  • Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion and potato and cook, tossing often, until the potato begins to soften, 6 to 8 minutes. Add the corn, mushrooms, 1 cup of the soaking liquid, ½ teaspoon salt, and ¼ teaspoon pepper. Reduce heat to medium and cook, stirring often, until the potatoes are tender and most of the liquid is absorbed, 6 to 8 minutes. Transfer to a large bowl and stir in 1 cup of the Monterey Jack.

  • Spread ½ cup of the enchilada sauce in the bottom of a 9-by-13-inch baking dish. Dividing evenly, roll up the mushroom mixture in the tortillas and place seam-side down in the dish. Top with the remaining enchilada sauce and sprinkle with the remaining Monterey Jack. Bake until the sauce is bubbling and the Monterey Jack is melted, 12 to 15 minutes. Sprinkle with the cilantro.

Nutrition Facts

551 calories; fat 28g; saturated fat 12g; cholesterol 50mg; sodium 1016mg; protein 21g; carbohydrates 57g; sugars 5g; fiber 7g; iron 3mg; calcium 481mg.
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