Serves 6
Ingredients
1 ½ T unsalted butter
3 T ½” diced yellow onion
¼ c canned diced green chile
2 T ½” red bell pepper
1 ½ t cajun seasoning
2 T ap flour
2 c heavy cream
2 ½ T sour cream
2 c shredded pepper jack cheese
2 T thinly sliced green onion
1 ½ lb roasted button mushrooms, chopped 12, 6” corn tortillas
Procedure
1. Preheat oven to 325˚F.
2. Melt butter in med saucepan. Add onions, chilies & peppers; sauté 5 mins.
3. Add Cajun seasoning & flour; reduce heat, cook about 10 mins, stirring often.
4. Add cream; stir well, cook on med heat until cream comes just to boil. Reduce heat; simmer 10 mins.
5. Add sour cream, ¾ c cheese & green onion. Cook until cheese is melted & sauce is smooth.
6. Pull off heat, divide into ½ & ⅔. Add roasted mushrooms to larger portion of sauce.
7. Add 3 oz mushroom mix to each tortilla, roll up, seam side down in sprayed casserole dish.
8. Top with remaining ⅓ sauce & ¼ c jack cheese.
9. Bake, uncovered, until brown & bubbly, & filling reaches 145˚F, about 18-25 mins.
Recent Comments