I know sometimes I go a bit overboard on the homemade components of dishes. For example, in my other enchilada dish I made homemade tortillas, homemade chipotle enchilada sauce, homemade guacamole, etc. I know most people, myself included, really don’t have time to make every little part of a dish from scratch in an average week. As much as I love it and think it generally improves the health and taste of most dishes, sometimes you just want a satisfying, tasty, and relatively quick meal. So I used premade tortillas and canned enchilada sauce for this dish.
And, of course, it was still really delicious and quite healthy. Yeah, it’s cheesy – in the creamiest, savoriest, cheddary-est sort of way. But it also contains whole grains in the form of brown rice and the tortilla, and both mushrooms and corn. The mushrooms are meaty, the rice is filling, and the corn is sweet. The green peppers and enchilada sauce add just the right amount of heat. The oyster mushrooms are perfect here because they have a very meaty and rich umami flavor compared to some other varieties, but button or crimini mushrooms could certainly be substituted if you’re having trouble finding affordable oyster mushrooms.
Mushroom and Rice Enchiladas
1/2 cup brown rice, cooked according to package instructions
1/2 cup frozen corn kernels, defrosted
1 cup oyster mushrooms
1 tbs. olive oil
1 4 oz. can whole green chiles, roughly chopped
1 cup cheddar cheese, shredded, divided
2 heaping tbs. low fat ricotta
1 tsp. chili powder
1 tsp. ground cumin
1 19 oz. can hot red enchilada sauce
5 whole wheat tortillas
Kosher salt and freshly cracked black pepper
Non-stick cooking spray
Preheat oven to 350°.
On a tinfoil lined baking sheet, toss mushrooms with olive oil and season with salt and pepper. Roast 15 minutes, shaking the pan once or twice. Remove from oven and let cool.
Meanwhile, mix together cooked rice, corn kernels, green chiles, 1/2 cup cheddar cheese, ricotta, chili powder, and cumin. When mushrooms are roasted, add mushrooms and stir to combine thoroughly.
Heat enchilada sauce in a pan large enough to fit tortillas. Once barely simmering, one at a time add enchiladas. Turn over almost immediately until lightly coated with sauce.
Spray a casserole dish with non-stick cooking spray. Transfer sauce-coated tortilla to the casserole. Add 2-3 heaping tbs. filling and roll up, tucking in ends loosely. Slide to one side of the pan and repeat with remaining tortilla shells. Top with remaining cheddar cheese.
Cover with tinfoil and transfer to oven. Bake 35 minutes until heated through. Uncover and bake another 5-10 minutes until cheese is melted.
Serve with avocado and plain Greek yogurt or sour cream and topped with roughly chopped cilantro.