Creamy Enchiladas with Crimini Mushrooms and Pork

January 27, 2017

Recipe courtesy of Homegrown & Healthy
Mixing mushrooms with meat in these creamy enchiladas makes adding an extra serving of vegetables to the plate both easy and delicious!


  • Filling
  • 1/2 Pound
    crimini mushrooms, finely chopped
  • 2 Pounds
    ground pork
  • 1/4 Pound
  • 2 Cups
  • Sauce:
  • 1/2
    onion, diced
  • 1
    chipotle pepper in adobo sauce
  • 2
    garlic cloves, chopped
  • 1/2 Cup
    heavy cream
  • Quesa fresca
  • 1
    bunch chives, chopped (optional)


  1. Filling: Sauté ground pork, chorizo, spinach and mushrooms over medium heat, stirring well until all of the meat is thoroughly cooked. Remove from heat and set aside.

  2. Sauce: In a sauce pan over medium heat, add diced onions, chipotle pepper and garlic. Add heavy cream and continue to cook until it’s reduced, about 5 minutes.

  3. To assemble:Preheat over to 375°F.

    Fill a wide pot with simmering water and chives. Dip tortillas, one by one, in the chive-water. Lay them flat and fill with the meat-mushroom filling. Roll each enchilada and lay them down in a baking dish side-by-side. Cover with sauce and top with Quesa Fresca. Bake for 20 minutes or until the cheese is melted.


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