Friday, January 16, 2009

Gotta try it!

I tried making the mushroom and black bean enchiladas...oh baby. You don't miss any meat what so ever - trust me.
Speaking of meat, I did use the canned chicken breast in water, which I drained for the original enchiladas...worked out beautifully, or should I say deliciously.
Please try these recipes, I promise you'll be happy you did.

Here is the recipe for the vegetarian version:

Mushroom and Black Bean Enchiladas with Green Sauce

1 lb Mushrooms, any kind (portabella is the most meat like – use 4 large caps) Cube or Slice them
1 pkg (8oz) cream cheese, cut into cubes
1 can (4.5oz) chopped green chilies
1 pkg corn or flour tortillas-6 inch size (about 12)
2 cans (10 oz) green chili enchilada sauce-green kind (Old El Paso is what I used)
1 c. shredded cheddar cheese
Heat oven to 400 degrees.
Lightly grease 13x9 glass baking dish and spread ½ of one can of the sauce over the bottom of the dish.
In 10 inch nonstick skillet, cook mushrooms in a little oil over med-high heat until the water has evaporated.
Add cream cheese and chilies; reduce heat to medium.
Cook and stir until blended and cream cheese is melted.
Remove from heat and stir in black beans.
Heat tortillas in the microwave to soften.
Spoon filling onto tortillas; roll up and place seam side down in baking dish.
Pour the rest of the enchilada sauce over top and sprinkle with cheese.
Bake 15-20 minutes 0r until hot and cheese is melted.

**This recipe can easily be halved by using ½ of all the ingredients and using an 8x8 dish. Personally, I wouldn’t half the cheese or the green chilies. The half can of beans could be added to some rice for a side dish. Two large portabella mushroom caps would be perfect for half of this recipe.

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