• Ingredients:
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 tablespoon taco seasoning
  • ¼ teaspoon salt
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 ½ cups shredded cheese
  • 8 6-inch flour or corn tortillas
  • 1 ¾ cups vegetable broth
  • 2 ¼ tablespoons cornstarch
  • 1 tablespoon tomato paste
  • 1 tablespoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon oregano
  • ¼ teaspoon paprika
  • 1 teaspoon vinegar
  • ½ teaspoon sugar
  • pinch of cinnamon
  • salt and pepper to taste
  • sour cream
  • Cilantro (optional)

Don’t walk, don’t run, but roll into the kitchen to make this cheesy, meaty, and mushroomy FunGuy recipe, because these enchiladas are just what the FunGuy ordered to spice up the week! 

No, this isn’t one of those “healthy” recipes, but it will bring a smile with each cheesy mushroom filled bite, and the FunGuy thinks that’s just as good.

DIRECTIONS:

  1. Preheat oven to 375F. Lightly oil a casserole dish. 
  2. Heat the olive oil in a skillet over medium heat. Add the onion and cook 2 minutes. Add the garlic and cook another minute before adding the ground beef and breaking it apart with a wooden spoon or spatula. Add the taco seasoning and salt to the beef and stir. Brown the meat, cooking 6-7 minutes, and transfer to a large bowl. 
  3. Add the FunGuy mushrooms to the hot pan and sauté 4-5 minutes. Turn off the heat. 
  4. In a sauce pan, add 3-4 tablespoons of the vegetable broth. Add the cornstarch, tomato paste, chili powder, garlic powder, onion powder, oregano, paprika, vinegar, and sugar and whisk well so no lumps form. Whisk in the rest of the vegetable broth and heat over medium high, whisking frequently. Bring the mixture to a boil and turn off the heat once it has started to thicken. Stir again and set aside until ready to use. 
  5. Spoon 1/8th of the meat mixture down the middle of a tortilla, 1/8th of the sautéed mushrooms, and sprinkle with some shredded cheese.  Roll up the tortilla around the filling, and place it in the prepared casserole dish, seam side down. Repeat with the rest of the tortillas and filling, making a second layer if necessary. Reserve at least ½ of the shredded cheese for topping the finished enchiladas. Ladle the enchilada sauce over and around the filled tortillas and top with slices of mushrooms and the remaining shredded cheese. 
  6. Cover the enchiladas with aluminum and bake 20-30 minutes. Remove the aluminum and bake an additional 5 minutes to brown the cheese. Remove the enchiladas from the oven, sprinkle with chopped cilantro and allow to cool at least 5 minutes before serving.

Have a Fun meal!