hero-mexican-recipes

Green Chile Enchiladas Filled with Nopalitos and Mushrooms

Put a modern twist in tradition by using HERDEZ® Tomatillo Verde Mexican Cooking Sauce in hearty mushroom and nopalito filled enchiladas.

Recipe courtesy of: Latinofoodie.com

Celebrate with DOÑA MARÍA

Ingredients:

  • 1

    medium white onion, halved, thinly sliced

  • 2 tablespoons

    canola oil

  • 2

    garlic cloves, minced

  • 1/2 (15-ounce) jar

    DOÑA MARÍA® Nopalitos

  • 4-5 ounces

    white button mushrooms

  • 1 teaspoon

    red pepper flakes

  • 1/2 teaspoon

    fresh ground black pepper

  • 2 (12-ounce) jars

    HERDEZ® Tomatillo Verde Mexican Cooking Sauce, divided

  • 8-12

    corn tortillas

  • 2 cups

    shredded low-fat Monterey jack cheese

  • 1/4 cup

    sliced black olives

  • 2

    green onions, chopped

Print Recipe

Serves 8

 

Directions:

  1. Heat oven to 175° F and grease a 9-inch rectangular baking dish with canola cooking spray.

  2. In large skillet, cook onions in oil over medium high heat 2 to 3 minutes or until tender. Add garlic, nopalitos and mushrooms.

  3. Sauté vegetable mixture 5 minutes or until mushrooms soften. Season with red pepper flakes and black pepper.  Add ¼ cup HERDEZ® Tomatillo Verde Mexican Cooking Sauce to vegetable mixture.

  4. Place 2 tablespoons DOÑA MARÍA® Nopalitos and mushroom mixture and 1 tablespoon of shredded cheese on corn tortilla. Roll and place in baking dish. Repeat until all tortillas are filled and rolled. Pour remaining HERDEZ® Tomatillo Verde Mexican Cooking Sauce over enchiladas. Sprinkle shredded cheese over enchiladas. Place a few black olives on each enchilada. 

  5. Bake 30 minutes. Garnish with chopped green onions and serve. 

 

Corn Soft Taco Tortillas

The perfect white corn tortillas to feature all of your favorite fillings.

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