If you’re craving a comforting and flavorful Mexican-inspired dish that’s perfect for a cozy night at home, look no further than these delicious Mushroom and Corn Enchiladas. Packed with earthy mushrooms, sweet corn, and gooey cheese, these enchiladas are sure to be a hit with your family and friends. Whether you’re a seasoned cook or new to Mexican cuisine, this recipe is simple to follow and will have you savoring each bite. Let’s get cooking!
**Mushroom and Corn Enchiladas**
**Ingredients:**
– 8 large flour tortillas
– 2 cups sliced mushrooms
– 1 cup corn kernels (fresh, canned, or frozen)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1 can (14 oz) of enchilada sauce
– 2 cups shredded Mexican cheese blend
– Salt and pepper to taste
– Chopped fresh cilantro for garnish
**Instructions:**
1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with cooking spray.
2. In a skillet over medium-high heat, sauté the chopped onion until it becomes translucent, about 3-4 minutes.
3. Add the garlic and sliced mushrooms to the skillet and cook until the mushrooms are tender and any liquid has evaporated, approximately 5-6 minutes.
4. Stir in the corn kernels, ground cumin, and chili powder. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Remove the skillet from heat.
5. Pour a small amount of enchilada sauce into the bottom of the greased baking dish, spreading it evenly.
6. Take a flour tortilla and spoon a generous portion of the mushroom and corn mixture down the center of the tortilla. Roll it up tightly, then place it in the baking dish, seam side down. Repeat with the remaining tortillas.
7. Once all the enchiladas are assembled in the baking dish, pour the remaining enchilada sauce over the top, ensuring each enchilada is coated.
8. Sprinkle the shredded cheese over the enchiladas, covering them evenly.
9. Cover the dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Remove the foil and bake for an additional 5 minutes to allow the cheese to slightly brown.
11. Garnish with chopped fresh cilantro before serving.
These Mushroom and Corn Enchiladas make a delightful meal that’s perfect for a cozy dinner at home. The combination of savory mushrooms, sweet corn, and melted cheese wrapped in a warm tortilla creates a dish that’s both comforting and satisfying. Whether you’re looking to impress your dinner guests or simply want to treat yourself to a delicious homemade meal, these enchiladas are sure to please. Enjoy the flavors of Mexico right in your own kitchen with this easy and tasty recipe!
