Portobello Enchiladas!!! Toasted tortillas layered with green enchilada sauce, pepper jack cheese, and portobello mushrooms melted with an extra layer of crumbly queso fresco. This flavorful dish will easily become your new weeknight favorite.
I don’t know about you but lately, my timeline has been bombarded with conversations about trends, all kinds of trends. Some of them I have:
- subscribed to
- paid my membership
- gotten on board
- and I’m COMPLETELY here for
Others, however, I’m left quite confused about. For example, all last week you couldn’t turn on your television without hearing about the male romper phenomenon hitting the streets. ROMPHIMS, as they are so appropriately named, may have taken the world by storm but I’m just left with a side-eye emoji 😒 . Who knew men were envious of the ease and simplicity of our rompers. CAN US LADIES KEEP ANYTHING FOR OURSELVES?
Listen honey, I am quick to throw on a good romper in the spring. So fellas I get the appeal. But I’m having nightmares about my boyfriend asking to borrow mine and I wake up in cold sweats. I love you honey but I’m not trying to be THAT CLOSE!
On the other hand I am absolutely loving this hair graffiti trend. It is so creative and screams Summer music festival hair. Sign me up!
And finally when it comes to food, one-pan dishes are all the rage. And with it being “spring into summer” time, a girl’s gotta lighten things to keep it cute. So I am submitting my uber delicious contribution to the melting pot of trends (pun intended): Portobello Skillet Enchilada Pie.
Friends when I tell you to stop what you are doing and take a sip of this sweet tea that means I need you to pay attention. This Portobello Skillet Enchilada Pie recipe deserves your attention. This dish feeds my soul so I know you would love it too.
The thing about a good one-skillet dish is that it is perfect for the girl on the go like me. Most of these types of recipes involve the oven at some point in the process because you want to, as best as possible, achieve even cooking around all of your components. This just means, if you haven’t already, you need to invest is cookware that gives you the versatility to go from stovetop to oven at the drop of a dime.
With this Portobello Skillet Enchilada Pie recipe, the typical enchiladas are made “waist-friendly” with the substitution of succulent portobello mushrooms instead of meat and “time friendly” with an easy tortilla-layered pie that evokes all the traditional enchilada flavors.
You can prepare the portobello filling ahead of time, but when you are ready to assemble the pie you layer all the ingredients in one oven-safe skillet as follows:
- Green Tomatillo Sauce
- Toasted Tortilla
- Pepper Jack Cheese
- Portobello Mix
- Toasted Tortilla
- Queso Fresco
It takes maybe 10 minutes for the cheese to get all melted and delicious and then you just serve it with your favorite toppings. By the way, prepare yourself for one of the best bites you’ve ever had in life. This is a trend that will probably become a regular staple … just warning ya. Enjoy!
THIS POST WAS SPONSORED BY CIRCULON. THE OPINIONS EXPRESSED ARE MY OWN.
- 4 tablespoons vegetable oil
- 1 large red bell peppers diced
- 12 oz portabello mushrooms chopped
- 2 tablespoons of Worcestershire sauce
- juice of ½ lime
- 2 garlic cloves minced
- ¼ cup cilantro leaves
- 3 flour tortillas toasted (approx. 10 inches)
- 10 oz of green enchilada sauce
- 2 cups of pepper jack cheese shredded
- 1 cup of queso fresco
- Salt and pepper to taste
- Optional Toppings:
- ¼ cup thinly sliced red onion
- cilantro for garnish
- sliced avocado
- diced tomatoes
- Mexican crema
- Preheat oven to 350 degrees.
- In a large sauté on medium high heat add in 2 tablespoons of vegetable oil. Once oil is hot, add in diced red bell pepper and sauté for 3 minutes. Add 2 additional tablespoons of vegetable oil and then add in portabellos, Worcestershire sauce, and limejuice. Cook for approximately 10 minutes or until all liquid has fully evaporated.
- Reduce heat to medium and stir in garlic and cilantro and cook for two minutes. Then remove from heat and set aside.
- In a separate large nonstick skillet on medium high heat, toast each side of your tortillas. Remember to flip once the blisters start to get golden brown. In a shallow pan or dish add your green enchilada sauce and lightly dip each tortilla in the enchilada sauce for coating.
- To assemble the pie, add just enough enchilada sauce to lightly coat the bottom of your skillet. Place one tortilla in the bottom of the skillet, top with half of the portabello mixture, then one cup of pepper jack cheese. Repeat with one more tortilla, the rest of the portabello mixture, and another cup cheese. Top with a third tortilla, the remaining enchilada sauce, and one cup of crumbled queso fresco. **skillet must be oven safe**
- Bake for 10-15 minutes or until the cheese is bubbly on top. Slice and serve with extra green sauce and your favorite ingredients like: thinly sliced red onion, cilantro, sliced avocado, diced tomatoes and Mexican crema.
*Nutrition information is a rough estimate.
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