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Simple Green Pepper Enchiladas + Mushroom Cream Sauce

  • Total Time: 1 hour 15 minutes
  • Yield: 8 or so enchiladas, serves 4 1x


  • 1 medium onion, thinly sliced
  • 4 small green bell peppers, seeds and stem removed and thinly sliced
  • olive oil and salt
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 4 ounces canned diced green chiles
  • 8 ounces grated queso quesadilla or similar white melting cheese
  • 6 baby bella/crimini mushrooms, very finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/3 cup sour cream
  • 8 small flour tortillas
  • lime wedges, cilantro, pickled red onions, or any other toppings you prefer


  1. Spray a baking dish about 9x13 with cooking spray, and set aside. Preheat the oven to 400F and a large skillet to medium-high heat with a drizzle of oil.
  2. When the skillet is hot, add the peppers and onions with the cumin, chili powder, and a sprinkle of salt. Cook, stirring, for about 5 minutes until the veggies are soft and browned at the edges. Stir in the canned chiles and turn off the heat.
  3. Build the enchiladas. Fill each flour tortilla with about half a cup of the pepper mixture and a few tablespoons of the grated cheese. Roll up the enchiladas and place them tightly seam side down in the baking dish.
  4. Make the sauce. Preheat another skillet to medium-high heat with a drizzle of oil. Add the mushrooms and cook, stirring, for about 7 minutes until the mushrooms are wilted and browned. Add the garlic and a sprinkle of salt. Stir for one minute, then turn off the heat. Add the sour cream and heavy cream and taste the sauce; add more salt until it is very flavorful. Pour the sauce over the enchiladas.
  5. Top the dish with any extra cheese you have and bake for 20 minutes until hot and bubbly. Serve with any toppings you like. Enjoy!


Cut down on the cook time here by making the mushroom sauce while you are rolling the enchiladas.

Like heat? Add a sliced jalapeno to the pepper mixture, or serve with hot sauce.

To make ahead, make the entire dish except for the last baking step. Keep covered in the fridge for 3 days or so until you'd like to eat the enchiladas. Reheat in the oven from COLD at 400F (dish goes uncovered in a cold oven, then turn to 400F) for 30-45 minutes until the dish is hot, bubbly, and slightly browned on top.

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes