Portobello Enchiladas
4 Portobello Mushrooms (sliced)
1 can of Cream of Poblano soup
2 Cups Red, Yellow and Green Pepper (julienne cut) (Trader Joe
Roasted Pepper Mix)
8 Tortillas (2-3 inches in diameter, any grain)
1 bottle Enchilada Sauce (Trader Joe Brand)
2 cups of Cheese (or as wanted)
1)
Preheat oven to 325 degrees
2)
Spray a 9x13 casserole dish with cooking spray
(or other alternative)
3)
Heat a large cooking pan and cook sliced
Portobello mushrooms until tender.
4)
Mix in julienne cut peppers with mushrooms and
cook until tender.
5)
Pour in Cream of Poblano into cooking pan with
mushrooms and peppers, bring to simmer.
6)
Heat tortillas until warm (important for most
corn/wheat tortillas)
7)
Scoop approx.
2/3 cup of mushroom-pepper mixture into tortilla.
8)
Wrap tortilla tight and place in baking dish,
seam side down.
9)
Repeat process to fill the baking dish.
10)
Top with Enchilada sauce and cheese
11)
Bake for 20-25 minutes until cheese is melted
and sauce is heated.
