Irresistible Cream of Mushroom Enchiladas at Home

Enchiladas are one of the most beloved dishes in Mexican cuisine. Whether you’re a fan of the classic red or green sauce or looking for something a little different, cream of mushroom enchiladas offer a rich and comforting twist. These enchiladas are creamy, flavorful, and packed with savory mushrooms—perfect for a cozy weeknight dinner or a special occasion.

In this post, we’ll explore everything you need to know about making the ultimate cream of mushroom enchiladas. From the ingredients to the preparation steps, tips for customization, and common questions, this guide will help you master this dish in no time!

What Are Cream of Mushroom Enchiladas?

Cream of mushroom enchiladas combine the classic Mexican enchilada format with a velvety, creamy sauce made from cream of mushroom soup and sautéed mushrooms. The result is a rich, savory dish that’s perfect for those who enjoy a creamy texture and umami flavor. Unlike traditional enchiladas, which are often made with tomato-based red or green sauces, cream of mushroom enchiladas take a slightly different approach with a comforting, creamy coating.

While this dish is traditionally vegetarian, you can easily modify the recipe to suit your dietary preferences by adding proteins like chicken or black beans.

Key Ingredients for Cream of Mushroom Enchiladas

To make the perfect cream of mushroom enchiladas, you’ll need some key ingredients. The table below outlines the essential ingredients for this recipe:

Ingredient	Amount	Notes
Mushrooms (e.g., cremini, button, portobello)	2 cups (sliced)	These provide the signature umami flavor.
Cream of Mushroom Soup	1 can (10.5 oz)	The base for the creamy sauce.
Tortillas (corn or flour)	8-10	Use your preferred tortilla type.
Cheddar Cheese	1 ½ cups (shredded)	Adds a cheesy, melt-in-your-mouth texture.
Monterey Jack Cheese	1 ½ cups (shredded)	For a creamy, mild flavor.
Sour Cream	½ cup	Adds creaminess and tang.
Onion (chopped)	1 medium	A little sweetness and crunch.
Garlic (minced)	2 cloves	Brings out the savory flavors.
Bell Peppers (chopped)	1 medium	Optional, but they add color and flavor.
Cilantro (fresh, chopped)	2 tbsp	For garnish and freshness.
Enchilada Sauce (optional)	1 cup	To drizzle on top before baking (red or green).

These ingredients combine to create a creamy, cheesy filling and a flavorful sauce that brings everything together. You can mix and match some of these ingredients according to your preference or dietary restrictions.

Step-by-Step Recipe for Cream of Mushroom Enchiladas

Now that we’ve covered the ingredients, let’s walk through the steps to make this delicious dish. It’s easier than you think!

Step 1: Preparing the Mushrooms and Filling

Start by sautéing the mushrooms. Heat a tablespoon of oil in a large pan over medium heat. Add the sliced mushrooms, chopped onion, and garlic, and sauté for about 5 minutes, until the mushrooms release their moisture and become tender. If you’re using bell peppers, add them during the last couple of minutes.

Once the vegetables are softened, remove the pan from the heat and set it aside.

Step 2: Making the Creamy Mushroom Sauce

In a separate saucepan, pour the cream of mushroom soup and add sour cream to create the base of the sauce. Stir over low heat until combined and smooth. This will be the creamy sauce that envelops the enchiladas. If you like, you can add a bit of enchilada sauce for extra flavor, but it’s optional. Season with a pinch of salt and pepper to taste.

Step 3: Assembling the Enchiladas

To assemble the enchiladas, take a tortilla and lightly warm it on a skillet. This makes them more pliable and easier to roll. Spoon the mushroom filling onto the center of the tortilla and sprinkle a handful of shredded cheddar and Monterey Jack cheese on top. Roll the tortilla up tightly and place it seam-side down in a greased baking dish. Repeat until all tortillas are filled and arranged in the dish.

Step 4: Pouring the Sauce and Baking

Once the enchiladas are assembled, pour the creamy mushroom sauce evenly over the top, ensuring each enchilada is well-coated. Sprinkle the remaining cheese on top for a gooey, melty finish.

Cover the baking dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.

Step 5: Garnishing and Serving

Once the enchiladas are baked, remove them from the oven and let them cool for a few minutes. Garnish with fresh cilantro and serve with sour cream, guacamole, or a side of refried beans for a complete meal.

Tips for Perfect Cream of Mushroom Enchiladas

Now that you know the basic recipe, here are some tips to ensure your cream of mushroom enchiladas turn out perfectly:

Customize the Filling

While mushrooms are the star ingredient, feel free to add chicken, ground beef, or even black beans to the filling for extra flavor and protein. For a lighter version, you can also use tofu or tempeh as a plant-based protein.

Vegan and Dairy-Free Options

If you’re following a vegan or dairy-free diet, it’s easy to adapt this recipe. Use vegan cream of mushroom soup, dairy-free cheese, and plant-based sour cream for a completely vegan version of cream of mushroom enchiladas.

Make-Ahead Tips

Cream of mushroom enchiladas can be made ahead of time. Assemble the enchiladas up to the point of baking, then cover the dish and refrigerate it for up to 24 hours. When you’re ready to bake, simply add an extra 10-15 minutes to the cooking time.

Frequently Asked Questions (FAQs)

Can I Make Cream of Mushroom Enchiladas with Homemade Sauce?

Absolutely! If you prefer to make your own sauce, sauté mushrooms, onion, and garlic in butter. Then, add vegetable broth, cream, and a bit of flour to thicken the sauce. This homemade sauce will give the enchiladas a fresher, more personalized flavor.

What Can I Use Instead of Cream of Mushroom Soup in Enchiladas?

If you want to avoid using canned soup, you can make a vegan version with coconut cream or cashew cream. Simply blend soaked cashews with water to create a thick cream, and add sautéed mushrooms and garlic for a rich, flavorful sauce.

How Do I Reheat Leftover Cream of Mushroom Enchiladas?

Reheat leftover enchiladas in the oven at 350°F (175°C) for about 15-20 minutes until heated through. You can also cover them with foil to prevent the cheese from overbaking.

Nutritional Information (Optional)

For those who are curious about the nutritional breakdown of cream of mushroom enchiladas, here’s an estimate per serving (based on 8 servings):

Nutrient	Amount per Serving
Calories	300
Protein	12g
Carbohydrates	28g
Fat	18g
Fiber	3g
Sodium	500mg

Note: These values are approximate and can vary based on the ingredients used.

Conclusion

Cream of mushroom enchiladas offer a delightful twist on the classic Mexican dish, combining the savory richness of mushrooms with a creamy sauce that will leave everyone asking for seconds. Whether you’re serving them as a vegetarian main course or customizing them with added protein, this dish is sure to please any crowd.

So, gather your ingredients, follow the easy steps, and enjoy a delicious and comforting meal that’s perfect for any occasion!