cheesy mushroom, onion & black olive enchiladas
You won't believe how good fresh mushrooms are inside cheese enchiladas. I added them at the last minute for a quick dinner, and the onions and black olives taste great with the mushrooms. I don't normally care too much for mushrooms, and I love these.
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yield
6 serving(s)
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For cheesy mushroom, onion & black olive enchiladas
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1 lgcan red enchilada sauce
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2 Tbspoil
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1/2 csliced fresh mushroom
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1/2 mdyellow onion, chopped
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6 lgflour tortillas
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4 cshredded cheddar cheese
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1 smcan sliced black olives, drained
How To Make cheesy mushroom, onion & black olive enchiladas
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1Heat oven to 350 degrees. Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 inch baking dish.
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2In a small skillet over medium high heat, add oil and then mushrooms and onion. Sautee, stirring, about 5 minutes until vegetables are wilted. Remove from heat and set aside.
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3Remove a flour tortilla, fill with a handful of shredded cheese, top with a spoonful of cooked vegetables, then a sprinkling of black olives. Roll up and place seam side down on top of sauce in baking dish. Repeat with the other 5 tortillas.
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4Pour remaining can of sauce over enchiladas and top with remaining cheese, adding more if desired. Sprinkling with any remaining black olives.
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5Bake 35-45 minutes, until cheese is melted and sauce is bubbly. Makes 6 large enchiladas.
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Categories & Tags for Cheesy Mushroom, Onion & Black Olive Enchiladas:
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