A Deliciously Tasty Enchiladas With Cream of Mushroom Soup Recipe
Enchiladas were born in Mexico, and they refer to a rolled tortilla stuffed with sauce, meat, and other fillings. This dish has evolved since it first originated in Mayan times, but it remains a staple for many people. Enchiladas are widely served in Mexican restaurants around the world, and while there are certain traditional flavors and characteristics they all share, there’s also a lot of opportunity to get creative with your enchiladas.
What Kind of Tortilla Should I Use?
The suggested tortilla for this recipe is a flour tortilla, but you can use any soft tortilla that you desire. They must be soft, or else you won’t be able to roll the tortillas up. You can make a good dish with this recipe using hard taco shells, but the end result won’t be an enchilada! Making fresh tortillas is the best option, but it’s okay if you don’t have time for that.
Meat You Can Put in Your Enchilada
Most meats or other proteins go well with enchiladas. Some of the earliest examples of enchiladas included fish. Other popular choices include chicken or beef. For those who don’t eat meat or fish, tofu or other meat substitutes can also hit the spot. You can also just use rice, beans, or vegetables instead of meat or meat substitutes.
I always pre-prepare the meat that I am going to use so that I don’t have to worry about it being underdone when I pull my enchiladas out of the oven. The way you prepare your meat can add nuance to the flavor. Cooking your meat in taco seasoning can add some extra spice and Mexican flavors to your dish. But it’s up to you how you cook your meat.
What’s the Best Enchilada Sauce
Every cook probably thinks their enchilada sauce is the best, and part of the fun of enchiladas is there are many sauces you can try to see what flavors appeal to you. Whether you like a red sauce or a white sauce, there’s a sauce for you. I am partial to my cream of mushroom-based sauce, but sauce suggestions are just a starting point, and you can swap them out as you see fit. There are so many recipes and store-bought options to choose from.
Which Cheese Should I Choose?
The answer to this question isn’t a simple one because the best cheese choices depend on the cook and what you have available. A standard Mexican blend cheese is always a good choice, but most cheeses will work. The Mexican cheese blend usually includes cheese like cheddar, Monterey jack, Colby jack, queso quesadilla, or asadero.
Any blend of these cheeses will work. If you only have one type of cheese, that should be fine too, but having a blend will add depth to the recipe, which is why I recommend a blend.
Fortunately, many stores have pre-shredded Mexican blends if you’re looking for something quick and easy.
What Extras Can I Put In?
Enchiladas accommodate most extras! Adding veggies is a great way to add nutrients to this delectable dish. Bell peppers, hot peppers, onions, and spinach are all good options.
You could also add black beans or many types of legumes for added fiber and nutrients.
Even fruit has a place in an enchilada! For example, pineapple is a great addition to many Mexican dishes; however, adding pineapple to enchiladas may be as controversial as adding pineapple to pizza! Don’t let anything stop your creativity with these enchiladas.
Don’t Like Cream of Mushroom?
If you don’t like cream of mushroom soup or don’t have it handy, that’s okay. You can also use similar soups like cream of onion, cream of celery, or cream of chicken. These soups will give your enchiladas a different flavor, which can be fun if you want to try something new. The swap is easy because no matter which of these soups you choose, you can use just one can!
What to Serve with Enchiladas
You don’t need to serve anything with enchiladas if you don’t want to. For many people, enchiladas alone can be satisfying. However, many restaurants and individuals serve their enchiladas with a side of rice and beans.
You can also add vegetables if you want to get more healthy foods into your meal. Squash, broccoli, cauliflower, and peppers can all be seen in side dishes for Mexican cuisine.
Enchiladas are commonly topped with garnishes like cilantro, green onions, chilies, and sour cream. Again, these aren’t necessary, but they can make your enchiladas feel fancier.
Enchilada With Cream of Mushroom Soup Recipe
Cream of mushroom soup is a great hack for people who want to make creamy, delicious enchiladas without much fuss. This recipe is also easy to adjust based on how many people you want to serve. Get creative with your add-ins, and don’t be afraid to make tweaks to fit your family’s needs. For example, I like spicy dishes, but you may want to exclude the jalapenos altogether!
Ingredients
- 1 can cream of mushroom soup
- 10 medium tortillas
- 6 tablespoons butter
- 1 medium sweet onion
- 1/3 cup flour
- 1 teaspoon salt
- 1 jalapeno, chopped in rings
- 1 1/2 cups broth of choice (chicken, beef, vegetable
- 3 cups chopped cooked protein of choice (chicken, ground beef, shredded pork, tofu, etc.)
- ½ teaspoon cayenne pepper (or to taste)
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 8 oz Mexican-blend cheese
- 1 ½ cups sour cream
Instructions
- Preheat the oven to 375 degrees
- Melt the butter in a saucepan over medium heat. When the butter is melted, add the onion. Cook the onion for around eight minutes. The onion should be soft when you are done. Carefully whisk the flour, making sure it doesn’t clump.
- Add the seasoning and the spices to the saucepan.
- Add the broth to the pan and turn up the heat to medium-high. Cook for three minutes and then remove from the heat.
- Incorporate the sour cream and cream of mushroom soup until smooth.
- In a separate bowl, add your protein and two cups of the sauce from the saucepan. Add half the cheese and jalapenos. Stir well.
- Prepare your baking pan. A 9×13 baking dish works best for this recipe.
- Put some of the meat and sauce mixture in each of the tortillas. Don’t overfill. You need to roll the tortillas.
- Roll the tortillas and place them in the baking dish. Put the rest of the sauce over the tortillas evenly and top with the cheese you set aside.
- Bake for 35 to 40 minutes or until the cheese is melted and the enchiladas are bubbly.
- Enjoy your tasy enchiladas!
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