Enchiladas de Salchichas con Champiñones (Sausage and Mushroom Enchiladas)
Savor the comfort of these homemade enchiladas bursting with flavor and topped with a delicious creamy sauce!
Start by preheating your oven to 350 degrees Fahrenheit.
In a skillet over medium heat, cook 1 pound of pork sausage until browned, about 5-7 minutes.
Add 8 ounces of chopped mushrooms and 1 diced onion to the skillet and sauté for an additional 5 minutes until the onion is translucent.
Stir in 2 minced cloves of garlic and 1 chopped green chili, cooking for another 2 minutes until fragrant.
Set this filling aside and now warm 8 pieces of tortillas in the microwave for about 30 seconds to make them pliable.
Spoon a portion of the sausage and mushroom mixture onto each tortilla, then roll them up tightly. Place them seam-side down in a greased baking dish.
In a bowl, mix 1 cup of sour cream with spices to taste for your creamy sauce.
Pour this sauce generously over the assembled enchiladas, making sure each one is coated.
Top with 2 cups of shredded cheese, then cover the dish with foil.
Bake in the preheated oven for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Let it cool for a few minutes before serving, and enjoy your delicious homemade enchiladas!
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- Add roasted bell peppers to the filling for a pop of color and flavor.
- Top with avocado slices or guacamole for added creaminess.
- Substitute sausage with turkey or chicken for a leaner option.
- Pair with a fresh side salad for a balanced meal.
- Feel free to adjust the cheese type for different flavor profiles.
- Use homemade salsa for an extra kick of freshness.
- fat: 28 grams
- protein: 30 grams
- calories: 530
- carbohydrates: 45 grams
Provides a hearty source of protein and is rich in flavors, making it satisfying and filling.
