Mushroom and Potato Enchiladas ( Gluten free)
Let’s start with the food. (It has been awhile, hasn’t it?) I’ll try to weave in some back story as we go but #1 most important right now is that you know how
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingfever.us.
Ingredients
- 1 ounce dried and SLICED mushrooms
- 2-4 tablespoons grapeseed (canola, or olive oil)
- 1 sweet onion (chopped)
- 1 large or 2 small russet potatoes (about 3/4 lb peeled and 1/4″ diced)
- 1 cup frozen corn (thawed (fresh would probably work too))
- SALT N’ PEPPAH
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 8 ounces Monterey Jack cheese (or fake cheese grated)
- 1 14 ounce can GREEN chili enchilada sauce
- 8 corn tortillas
- cilantro (if you feel like it)
More Like This
Mushroom & Bean Enchiladas
rouxbe.com
Potato Enchiladas Recipe | Dr. McDougall
drmcdougall.com
Gluten Free Enchiladas w/ Easy Homemade Enchilada Sauce!
prepdish.com
Plant-Based Potato Enchiladas
forksoverknives.com
Gluten-Free Chicken Enchiladas - Bloomcooking
bloomcooking.com
Spinach and Mushroom Enchilada Casserole | MyPlate
myplate-prod.azureedge.us
Spinach and Mushroom Enchiladas Recipe | Food Network
foodnetwork.com
Bean and mushroom enchiladas - Legendary Recipes %
legenrecipes.com