Mushroom Enchiladas with Pepita Green Sauce

With meat being a little harder to come by these days, I’ve started to include more plant-based meals into our weekly routine. Mushrooms have a meaty texture and add great flavor to this dish. And the creamy green sauce will be your new favorite!
If you aren’t a huge fan of mushrooms, you can substitute white beans, black beans, diced sweet potato or shredded chicken.

1. Preheat oven to 375.
2. Combine sauce ingredients in a blender until smooth.

3. Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 3-5 minutes, or until lightly golden. Add mushrooms and cook for 5 minutes longer then season with salt. Transfer the mushroom mixture to a mixing bowl and wipe out the skillet.

4. Heat 1 inch of vegetable oil in the skillet over medium-high heat. Fry each tortilla for 3 seconds to soften. Drain on paper towels.

5. Combine the cooled mushroom mixture with 1 cup of Monterey jack cheese.

6. Spread half of the green sauce onto the bottom of a 13×9 pan. Fill each tortilla with mushrooms, roll up and place in the pan. Top with remaining sauce and cheese. Bake uncovered for 15 minutes.

7. Once out of the oven, allow the enchiladas to cool for 5 minutes. Scoop onto plates and garnish with queso blanco, sour cream and cabbage, if desired.

Mushroom Enchiladas with Pepita Green Sauce
Serves 6

All you need:
Sauce
1 (16 oz.) jar salsa verde (mild or medium)
1 small white onion, diced
1/2 cup cilantro
1 cup roasted salted pepitas (pumpkin seeds)
Juice of 1 lime

Filling
1 tablespoon olive oil
1 small sweet onion, diced
1 pound sliced cremini mushrooms
1/2 teaspoon salt
2 cups shredded Monterey jack cheese, divided

Vegetable oil, for frying
12 corn tortillas

Crumbled queso blanco cheese, sour cream and shredded green cabbage, for garnish (optional)

All you do:
1. Preheat oven to 375.
2. Combine sauce ingredients in a blender until smooth.
3. Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 3-5 minutes, or until lightly golden. Add mushrooms and cook for 5 minutes longer then season with salt. Transfer the mushroom mixture to a mixing bowl and wipe out the skillet.
4. Heat 1 inch of vegetable oil in the skillet over medium-high heat. Fry each tortilla for 3 seconds to soften. Drain on paper towels.
5. Combine the cooled mushroom mixture with 1 cup of Monterey jack cheese.
6. Spread half of the green sauce onto the bottom of a 13×9 pan. Fill each tortilla with mushrooms, roll up and place in the pan. Top with remaining sauce and cheese. Bake uncovered for 15 minutes.
7. Once out of the oven, allow the enchiladas to cool for 5 minutes. Scoop onto plates and garnish with queso blanco, sour cream and cabbage, if desired.

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