Tag Archives: Enchiladas

Goat Cheese and Portabella Mushroom Enchiladas

14 Feb

In preparing for our trip to Mexico, I’ve been on a bit of an enchiladas kick. I love them because they’re very easy and once you get the basic principal of making them, you can have a lot of fun with fillings and flavors. It’s fun living in a city with one of the best Mexican chef’s- that would be you, Rick Bayless– but it’s also fun creating these delicious items in your own kitchen!

In the most recent cases, I’ve made cilantro, goat cheese and portabella mushroom enchiladas with a verde sauce. Here’s my recipe, but as always, it’s more of a guestimation than science.


Goat Cheese and Mushroom Enchiladas


  • 16 ounces of verde enchilada sauce
  • 12 corn tortillas
  • 4-8 oz. goat cheese
  • 2 cups of shredded Chihuahua cheese
  • 2 boxes of baby portabellas (sliced)
  • Cilantro (one bunch)
    Cilantro cooking base (3 tbs)
  • Olive oil
  • Shallots (1 cup diced)
  • Salt and pepper to taste


  1. Turn oven onto 350 degrees
  2. Sautee mushrooms and shallots with the cilantro base until they’re sautéed and most moisture is evaporated. Season with salt and pepper to taste
  3. Add in goat cheese and mix with mushrooms
  4. Microwave the tortillas for about 45 seconds
  5. In a lasagna-sized cooking dish, pour about a cups worth of enchilada sauce on the bottom
  6. Take a tortilla, fill it with the mushrooms mixture and roll it, placing seam side down in the pan
  7. Rinse and repeat with remaining tortillas and mushrooms
  8. Cover the enchiladas with another cup or two of sauce and then spread the Chihuahua cheese on top
  9. Bake at 350 for about 30 minutes or until the cheese is browning and bubbling

RECIPE: Black Bean, Corn, Green Pepper, and Cheese Enchiladas Verde

14 Nov

Like lasagna, enchiladas are a meal I resort to often because it’s very easy, fun to change up, and tasty. Here’s my recipe for a version of enchiladas with black beans, corn, green peppers and cheese, but you can substitute it with pretty much anything you like.


The Chicago Foodie’s Easy Enchiladas:

  • Pack of corn tortillas (usually 12)
  • Enchilada sauce (store-bought, in this case I went with a verde, but you can get red or mole)
  • 2 onions, julienned
  • 1 green pepper, julienned
  • 1 can of black beans
  • 1 can of corn
  • 2-ish cups of reduce fat cheese (of course you can use any type you like)
  • Cumin powder to taste
  • Salt and pepper to taste
  1. Turn on the over to 350 degrees
  2. Spray a 9×13 (or so) baking dish with non-stick spray and ladle some of the enchilada sauce on the bottom
  3. In a frying pan, sautee the green peppers and onion until they’re soft and lightly browned
  4. Strain the can of beans and corn and add to the onion and pepper mix
  5. Add about a half a cup of the enchilada sauce
  6. Add salt, pepper and cumin to taste
  7. Warm the tortillas in the microwave for about 30 seconds
  8. Add the onion, pepper, bean and corn mix to each enchilada, then fold the tortilla over the filling
  9. Place the enchiladas in the pan with seam side down
  10. Once all are filled and in the pan, cook for 15 minutes with no sauce
  11. Take out after 15 minutes and cover with the sauce and put cheese on top
  12. Cook for additional 15 minutes
  13. (Note- the tortillas will get soggy on the bottom from the sauce, so just a heads up. They’re still deliciou though!)
  14. Serve with some rice, beans, a nice salad and enjoy!