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:
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
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.
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.
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
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
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.
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
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.
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!