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“This fresh Tex-Mex dish is similar to something my husband tried at a Chevy's in AZ. We took the basic idea and made several of our own adaptations. He says he actually likes this better!”
READY IN:
30mins
SERVES:
4
YIELD:
8 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. For sauce:
  2. Combine dressing, cream cheese, and garlic in medium saucepan.
  3. Keep heat low, stir continually, allowing cream cheese to soften and liquify.
  4. Add sugar to taste.
  5. Set aside with lid on to keep hot.
  6. For veggie filling:
  7. Begin with asparagus, lightly saute for appx. 5 minutes.
  8. Add onion, saute 2 minutes.
  9. Add mushrooms, saute 2 minutes.
  10. Lightly steam tortillas, wrapped in a dish cloth in the microwave for about 45 secs.
  11. Pour warm sauce in a pie dish, just enough to cover the bottom.
  12. Dip a tortilla in sauce, getting both sides nice and gooey!
  13. Lay on a plate and spoon 1/8 of veggie mixture into center.
  14. Fold tortilla around filling.
  15. Repeat for 8 enchiladas.
  16. Spoon any leftover sauce over enchiladas and serve hot!

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