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Mushroom Enchiladas (Gluten/Dairy/Wheat Free) Recipe

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This recipe for Mushroom Enchiladas (Gluten/Dairy/Wheat Free), by , is from "KICK IT UP", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Quitta Allen-Alyssa Allen Sr.
Added: Monday, October 20, 2008


2 c. fresh mushrooms sliced
1 c. julianned or matchstick carrots (optional)
1 small shallot or green onion finely chopped
1 tbsp. garlic chopped
1 tbsp. olive oil
2 tbsp. water
6-8 corn tortillas (gluten free/wheat free available)
1 pkg. beef stew seasoning mix.
For sauce:
1 small can red enchilada sauce
1 small can tomato sauce

Heat pan medium high with a lid, add oil, onions, mushrooms, carrots, water, garlic. Sautee all ingredients until mushrooms are brown or soft (carrots will still have a crunch to them). Add seasoning mix stir. Add 1/2 can of tomato sauce to mushroom mixture. Cook a few minutes more.
Heat oven at 375, in a 9x12 glass pan spray with non-stick spray. Heat tortilla in damp paper towel for 1 minute. Place one in pan add mushroom mixture to each tortilla and roll up. After pan is full any extra mushrooms mix with remaining tomato sauce and enchilada sauce. Pour over enchiladas until covered. Place in oven for 10-15 minutes until heated through. (If not lactose intolerant add sour cream for garnish and cheese.)




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