Boulders Enchilada
A delightful combination of sautéed mushrooms, zesty enchilada sauce, and melted cheese creates this comforting family favorite that pleases all ages.
Ingredients
Filling
- 2 tablespoons Olive oil Can be substituted with canola oil or vegetable oil
- 2 cups Mushrooms (fresh, sliced) Substitutable with zucchini or bell peppers
- 1 large Onion, chopped Shallots or leeks can be used instead
- 3 cloves Garlic, minced 1 teaspoon of dried garlic can be used
- 2 cups Enchilada sauce Can substitute with homemade salsa or taco sauce
- 8-10 pieces Corn tortillas Flour tortillas may be used if desired
- 2 cups Shredded cheese (cheddar) May substitute with pepper jack or Monterey Jack cheese
- to taste Fresh cilantro, for garnish Parsley or green onions can be used as alternatives
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent. Add minced garlic and sliced mushrooms, cooking until they’re tender—about 5-7 minutes.
- Pour in 1 cup of the enchilada sauce, mixing well. Let everything simmer for about 5 minutes.
Assembly
- On a flat surface, take a corn tortilla and place a generous spoonful of the mushroom mixture down the center. Top with a sprinkle of shredded cheese. Roll it up tightly and place it seam-side down in a greased baking dish. Repeat this process until you’ve filled the dish.
- Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the top with the remaining cheese.
Baking
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Remove from the oven, let cool for a few minutes, and garnish with fresh cilantro before serving.
Notes
Lightly warm the tortillas before rolling to prevent them from cracking. For best results, choose a large baking dish and ensure each tortilla is well-coated with the enchilada sauce before rolling.