A while ago, Brandi posted this recipe for Homemade Cream of Mushroom Soup. I immediately thought about my all-time favorite Chicken Enchiladas and I knew that next time I made them, I wanted to make the cream of mushroom and cream of chicken soup at home. Well, I never got around to making them until last week, and seeing as we’re in the middle of veggie month, I had to make a few modifications….but it all worked out!
Instead of chicken enchiladas, I made a black bean and mushroom enchiladas. I started by making the cream of mushroom soup. I made a few changes to Brandi’s recipe…here’s the recipe I used:
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Cream of Mushroom Soup
6 oz. portobello mushrooms, diced
3 Tbsp olive oil
2 Tbsp flour
1 can (12 oz) fat free evaporated milk
1/2 tsp salt
1/4 tsp pepper
Directions:
1. Add mushrooms to a pan with 1 Tbsp of oil and cook until browned. Remove from the pan.
2. Add 2 Tbsp olive oil and flour and whisk together.
3. Slowly pour in the milk, whisking constantly, until mixture is smooth. Add the mushrooms, salt and pepper.
4. Bring to a simmer, then turn down the heat and let cook, stirring occasionally, until thickened.
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The original recipe had 12 oz of mushrooms. Clearly I had no idea how many mushrooms that was…and I felt like 6 oz was enough once I started chopping.
Next, since I was on such a homemade kick, I decided to tackle homemade enchilada sauce. I’d been thinking about trying to make this at home for a while now because the canned versions have so much salt. I looked at this recipe and this recipe and ended up with a mixture of the two.
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Homemade Enchilada Sauce
1 1/2 c water
8 oz no-salt added tomato sauce
3 Tbsp chili powder
2 Tbsp olive oil
2 Tbsp flour
3/4 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp cumin
1/2 tsp salt
Directions:
1. Mix the flour oil and chili powder together in a sauce pan.
2. Add the water, tomato sauce and the remaining spices and whisk until smooth.
3. Bring to a boil, then reduce heat and simmer until thickened
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The sauce was good, but next time I’d probably only use 2 Tbsp chili powder since the flavor can be a little overwhelming and I’d add a bit more cayenne.
Once both of those were prepared, I was ready to make the enchiladas.
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Black Bean & Mushroom Enchiladas
2 cups black beans, cooked
1 c red pepper, diced
1 c brown rice
1 1/2 c chopped Portobello mushrooms
1 1/2 c Cream of Mushroom Soup
3/4 c low-fat Mexican cheese, divided
5 whole wheat tortillas
1/2 c enchilada sauce
Directions:
1. Mix all of the ingredients except 1/4 c cheese in a large bowl.
2. Pour a thin layer of enchilada sauce over the bottom of a 9×13 pan.
3. Portion the mixture into the tortillas and roll up. Place seam side down in the pan.
4. Top with the remaining enchilada sauce and cheese and bake at 375 degrees for 30 minutes.
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Just ignore my sad looking tortillas…I had some trouble with the tortillas sticking together. Also ignore the fact that there are only 4 enchiladas in a smaller pan. I had some trouble with the tortillas sticking together.
So there ya have it, friends. About as homemade as enchiladas can get. Maybe I’ll even make my own tortillas next time!
Enjoy!
–Lindsay–
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You say mushrooms… I saw Tell me more!! Mushrooms are just about my favorite food! 🙂
haha well then you would love these 🙂
Enchiladas are one of my most favorite dinners. I lovvvvvvvve a veggie version best. I SO wish I was a mushroom fan. Lots of awesome dishes made with them!
awww bummer! you could use another kind of beans instead! or chickpeas 🙂
awesome! homemade is always good 🙂
Look at you go! I would have stopped after ONE adventurous task..but you just go and combine a thousand crazies into one.
I love it.
PS- Reese’s recipe (with a twist) is coming soon…but I DID give some away as “party favors” when we went to see The Help this weekend, so thanks for that! 🙂
eeeee can’t wait to see it!
when i read this post this morning i was all bout it, “oh, i’m making this tonight! star it!”. and now that it’s later in the day, my ambition has decreased and i printed it out, but i think i’m going to save it for a less crazy time (in two weeks?)! it looks amazing though – so impressed with your cream of mushroom and enchilada sauce!
yum!
I never would have thought to make cream of mushroom homemade! I will definitely be trying this, thanks for sharing! 🙂
awesome! let me know what you think!
fav enchilada combo evahhh! I need to make my own sauce one of these days! I found one in a glass jar that is all natural and sooo cheap though… i still think it’d be cheaper to make it though! <3 fab recipe dahhhling!
can’t blame you if it’s natural and cheap. we haven’t found anything like that around here. eyes are peeled though!
How are these fat wise?
My 20 month old is underweight and the doc is concerned. Right now, to keep the trans fat down, we haven’t added any red meats so we go with beans pretty often. Our fave go to dinner is black beans, avocado, cheddar cheese, and corn quesadillas.
How do these stack up good fat wise? Anything we can add to bulk it for him? He’s so picky and eats so little. 🙁
you could definitely add avocado to the mixture to add some healthy fats. you could also use full-fat cheese and make the cream of mushroom soup with real cream instead of fat-free evaporated milk. you could also add some extra olive oil when making the soup and sauce.
These look delicious! I might need to make them soon!
thanks! hope you like them!!