Veggie Cheese Enchiladas

Name: Veggie Cheese Enchiladas
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 12 enchiladas
Cuisine: mexican
Ingredients: 2 teaspoons vegetable oil; 1 1/2 cups finely chopped red onion; Salt; 12 ounces mushrooms, quartered; 3 cups tomatillo salsa, store-bought or home-made; 6 ounces shredded Monterey Jack cheese; 12 (6-inch) corn tortillas; Sour cream and avocado, for serving

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Level: Easy
Total: 50 min

Prep: 10 min
Cook: 40 min

Yield: 12 enchiladas

Level: Easy
Total: 50 min

Prep: 10 min
Cook: 40 min

Yield: 12 enchiladas

Ingredients

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2 teaspoons vegetable oil

1 1/2 cups finely chopped red onion

Salt

12 ounces mushrooms, quartered

3 cups tomatillo salsa, store-bought or home-made

6 ounces shredded Monterey Jack cheese

12 (6-inch) corn tortillas

Sour cream and avocado, for serving

Directions

Heat the oil in a large pan over medium heat. When it shimmers, add the onion and season well with salt. Cook until softened, about 3 minutes. Add the mushrooms and cook, stirring rarely until browned, about 10 minutes. Remove from the heat, add 1/2 cup of the salsa and mix until well combined.
Heat the oven to 375 degrees F and arrange a rack in the middle. Wrap the tortillas in damp paper towels or in a microwave-safe plastic bag and microwave until soft and heated through, about 45 seconds.
Spread half of the remaining salsa in the bottom of a 13 by 9-inch baking dish. To make an enchilada, put 2 tablespoons of the mushroom mixture and 1 tablespoon cheese in the middle of a tortilla. Roll up and arrange, seam side down, in the prepared dish. Repeat to make 12 enchiladas.
Cover the enchiladas with the remaining salsa and sprinkle with remaining cheese. Bake until the filling is heated through, cheese is melted and starts to brown, about 35 to 40 minutes. Transfer to a serving platter and serve with sour cream and avocado.