Simple Green Pepper Enchiladas with Mushroom Cream Sauce

Spray a baking dish about 9×13 with cooking spray, and set aside. Preheat oven to 400ºF and a large skillet to medium-high heat with a drizzle of oil.

When skillet is hot, add peppers, onions, cumin, chili powder, and a sprinkle of salt. Cook, stirring, for about 5 minutes until veggies are soft and browned at the edges. Stir in canned chiles and turn off heat.

Fill each flour tortilla with about 1/2 cup 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.

For the sauce, preheat another skillet to medium-high heat with a drizzle of oil. Add mushrooms and cook, stirring, for about 7 minutes until mushrooms are wilted and browned. Add garlic and a sprinkle of salt. Stir for 1 minute, then turn off heat. Add sour cream and heavy cream and taste the sauce; add more salt until it is very flavorful. Pour sauce over the enchiladas.

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!

Notes:
1. Cut down on the cook time here by making the mushroom sauce while you are rolling the enchiladas.
2. Like heat? Add a sliced jalapeno to the pepper mixture, or serve with hot sauce.
3. 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 400ºF (dish goes uncovered in a cold oven, then turn to 400ºF) for 30–45 minutes until dish is hot, bubbly, and slightly browned on top.