Cheesy Mushroom, Onion & Black Olive Enchiladas

Paula Todora


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.


☆☆☆☆☆ 0 votes

15 Min
45 Min


  • 1 large
    can red enchilada sauce
  • 2 Tbsp
  • 1/2 c
    sliced fresh mushroom
  • 1/2 medium
    yellow onion, chopped
  • 6 large
    flour tortillas
  • 4 c
    shredded cheddar cheese
  • 1 small
    can sliced black olives, drained

How to Make Cheesy Mushroom, Onion & Black Olive Enchiladas


  1. Heat oven to 350 degrees. Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 inch baking dish.
  2. In 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.
  3. Remove 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.
  4. Pour remaining can of sauce over enchiladas and top with remaining cheese, adding more if desired. Sprinkling with any remaining black olives.
  5. Bake 35-45 minutes, until cheese is melted and sauce is bubbly. Makes 6 large enchiladas.

Printable Recipe Card

About Cheesy Mushroom, Onion & Black Olive Enchiladas

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: Southwestern
Dietary Needs: Vegetarian

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