Mushroom Fajita Enchiladas

Courtesy of Erin Chase, $5 Dinners


Erin Chase from $5 Dinners shows that vegetarian comfort food is as simple as combining flavors from two favorite recipes.

Serves 12 Enchiladas


1 Tablespoon olive oil
8 oz. sliced white button or baby portabella mushrooms
1 green, red and orange pepper, seeded and sliced
1 cup salsa
1 Tablespoon homemade taco seasoning
12 soft-taco sized flour tortillas
1 12 oz. can green enchilada sauce
1 1/2 cup shredded queso quesadilla or Mexican blend cheeses


1. Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch glass baking dish with non-stick cooking spray.
2. In a large skillet, heat the olive oil and then sauté the mushrooms and sliced peppers for 5 to 7 minutes. Remove from heat and stir in the salsa and taco seasoning.
3. Spoon the mushroom mixture evenly into the corn tortillas. Roll the tortillas and place seam side down in the baking dish. A 9×13 inch baking dish holds 12 enchiladas comfortably.
4. Once all the tortillas are placed in the dish, pour the green enchilada sauce over the top and sprinkle the shredded cheese on top.
5. Bake in the preheated oven for 20-25 minutes, or until cheese has melted. Remove from oven and let cool slightly before serving.


Tags: , , , ,

Check out our Recipe of the Week feature on the Mushroom Channel.
Take me to this week's recipe >>

Subscribe to receive delicious recipes and information from fellow consumers, nutrition experts, chefs and bloggers via The Mushroom Channel.
Sign Up Here >>