MUSHROOM ENCHILADAS
Steps:
- Preheat oven to 350 degrees F. Heat 1/4 cup oil in a skillet add mushrooms and saute them until they start to shrink, about 3 to 5 minutes. Add onion, garlic, oregano, coriander and saute for another 2 minutes. Pour mixture into a bowl and stir in cheese, mix well. Heat remaining oil in a cleaned skillet. When oil is hot dip each tortilla in turn and fry for 10 to 15 seconds on each side or until softened. Remove to paper towels to drain. Divide the stuffing evenly among the tortillas, roll them up and place in a lightly oiled baking pan. Pour the roasted vegetable sauce over all and bake for 10 minutes or until the sauce bubbles. Remove from oven, top with chopped cilantro and serve.
CRAB AND MUSHROOM ENCHILADAS
This is a cheesy, delicious enchilada recipe that uses crab and mushrooms for a unique twist on classic Mexican fare. Can be made spicy or mild depending on the chef's desires, and is excellent served with refried beans and Mexican rice.
Provided by KIMBERLYANDKEITH
Categories Mexican Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
- In a large bowl, mix the imitation crabmeat, red enchilada sauce, cream of mushroom soup, mushrooms, and 1/2 the cheese. Roll an equal amount of the mixture in each tortilla. Arrange the filled tortillas in the prepared baking dish, and cover with the enchilada sauce. Top with the remaining cheese.
- Bake 20 minutes in the preheated oven, until the cheese is bubbly. Allow to sit about 5 minutes before serving.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 50.4 g, Cholesterol 51.4 mg, Fat 21.1 g, Fiber 3 g, Protein 18.5 g, SaturatedFat 10.8 g, Sodium 1360.6 mg, Sugar 5.9 g
CRAB AND MUSHROOM ENCHILADAS
This is a cheesy, delicious enchilada recipe that uses crab and mushrooms for a unique twist on classic Mexican fare. Can be made spicy or mild depending on the chef's desires, and is excellent served with refried beans and Mexican rice.
Provided by KIMBERLYANDKEITH
Categories Mexican Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
- In a large bowl, mix the imitation crabmeat, red enchilada sauce, cream of mushroom soup, mushrooms, and 1/2 the cheese. Roll an equal amount of the mixture in each tortilla. Arrange the filled tortillas in the prepared baking dish, and cover with the enchilada sauce. Top with the remaining cheese.
- Bake 20 minutes in the preheated oven, until the cheese is bubbly. Allow to sit about 5 minutes before serving.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 50.4 g, Cholesterol 51.4 mg, Fat 21.1 g, Fiber 3 g, Protein 18.5 g, SaturatedFat 10.8 g, Sodium 1360.6 mg, Sugar 5.9 g
SHRIMP AND CRAB ENCHILADAS
Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with a Southwestern flair.
Provided by CHRISTYJ
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
- Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
- Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.
Nutrition Facts : Calories 570.8 calories, Carbohydrate 65 g, Cholesterol 120.1 mg, Fat 22.3 g, Fiber 4.9 g, Protein 26.8 g, SaturatedFat 10.1 g, Sodium 995.8 mg, Sugar 2.8 g
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