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 1 tablespoon olive oil- 1 cup chopped onion
- 1 pound button mushrooms,
stems removed, sliced
- ¾ pound portabella mushrooms,
stems removed, sliced into
long strips
- 1 teaspoon salt
- 2 cloves garlic, minced
- 2 teaspoons coriander
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- ½ cup shredded Pepper Jack cheese
- 1 cup Plain Mountain High Yoghurt
- 16 corn tortillas, warmed
- Additional shredded Pepper Jack
cheese for garnish
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In a large skillet over medium-low heat, warm olive oil. Add onions and cook for about 4 minutes. Add mushrooms, salt, garlic, coriander, black pepper, and red pepper flakes. Continue cooking for about 10 minutes or until all the liquid from the mushrooms has evaporated.
Remove from heat and add cheese and yoghurt. Stir to combine.
To assemble enchiladas, place some of the mushroom mixture on a tortilla, roll up, and place seam side down on an ovenproof serving plate. Top with additional Pepper Jack cheese and place under a preheated broiler until cheese melts. Serve with rice and beans.
Makes 8 servings.
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| Calories - 116 |
| Total Fat - 4g |
| Cholesterol - 5mg |
| Potassium - 320mg |
| Sodium - 160mg |
| Total Carbohydrates - 16g |
| Protein - 4g |
| Fiber - 2g |
| Calcium - 7.9% |
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Serving size: 1/8 casserole.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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