Beef and mushroom enchiladas with white sauce

The filling is made with leftover beef and fresh button mushrooms. But the way this enchilada dish turned out, who could tell it was borne out of a salvage operation? Creamy and mildly spicy and gooey with all the shredded cheese scattered on top of the rolled tortillas before they went into the oven. It’s holiday perfect as the tortillas can be rolled and the sauce made a day ahead. Half an hour before your guests arrive, assemble and bake. Beef and mushroom enchiladas with white sauce


  • 6 flour tortillas (small or large, that depends on you)
    cooked beef, chopped (about 2 cups total)
    200 g. of button mushrooms, chopped
    2 to 4 finger chilies, depending on how spicy you like your enchiladas, chopped (see tips on preparing chilies)
    1 large white onion, chopped
    1/4 c. of butter

    For the white sauce:

    1/4 c. of butter
    1/4 c. of flour
    1-1/2 to 2 c. of half-and-half (that’s half milk and half cream), depending on how thick you want your sauce)

    To garnish:

    1 c. of shredded cheese (I used sharp cheddar)


  1. Beef and mushroom enchiladas with white sauce

    Make the filling. Heat the butter in a pan. Add the onion and chilies. Cook for a minute. Add the beef and mushrooms. Season with salt. Cook, stirring, just until heated through. Cool the filling while you make the sauce.

    To make the sauce, melt the butter in a small sauce pan. Add the flour, all at once, stirring to remove lumps. Cook, with occasional stirring, for three to five minutes or until the mixture turns slightly brown. Pour in the half-and-half in a thin stream, stirring as you pour, until the desired consistency is reached. Please note that a very thick sauce is not desirable in this dish. You want a pourable sauce but it shouldn’t be soupy either. Beef and mushroom enchiladas with white sauce

    Preheat the oven to 425F.

    Start assembling the dish. Take a tortilla and place abut two tablespoonfuls of filling at the center. If the tortilla is large, fold the sides in over the filling before rolling, starting with the side nearest you and rolling away from you until you have a neatly sealed package. Repeat until all the tortillas have been filled. Arrange the tortillas side by side in an oven-proof dish.

    Pour the sauce over the tortillas. Scatter the cheese on top.

    Bake in a 425F oven for 15 to 20 minutes or until the cheese melts and turns light brown.

    Allow to rest for about five minutes before serving.

Quick Notes

If you’re doing a make-ahead dish, you can cover the baking dish tightly with cling wrap and keep the filled and rolled tortillas in the fridge overnight. Cool the sauce, transfer to a covered container and keep in the fridge too. About 30 minutes before serving time, take them out of the fridge, preheat the oven, assemble and bake.

Cooking time (duration): 50 minutes

Number of servings (yield): 6 large enchiladas

Meal type: supper

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

7 Responses

  1. mitzi says:

    hi ms connie, we just moved in our own apartment recently and am really missing home cooked meals by my mom in law. We usually share recipes when we were still living with them. And since i am the one responsible now for what to put on the table, i have been collecting cookbooks to always serve my hubby and kids new dishes. And from the time i set my eyes on your site, Boy! ’twas heaven for me, it’s like everything’s just a click away, from spices, herbs, places to eat, new and appetizing dishes. i would like to try cooking everything, and all that i already tried has been so appealing to my family and they loved all of it. But it saddens me that some dish i cannot do since i still can’t afford to have an oven now, is there any alternative? im sooo dying to try this enchilada, i soo love beef and gooey cheese. Hope i could have one of you cookbook, and to meet you onetime. More power. God Bless.

  2. dyosamom says:

    Ms. Connie, when you say “preheat” the oven, does it mean you turn it on and set the temp while you prepare the dish/food to be baked? What is the difference if I set the oven pagkalagay ng dish inside? Sorry po, newbie lang. ;)

    • Connie says:

      An oven does not immediately reach the required temperature the moment you turn it on. Preheating to reach the required temp usually takes 10 minutes.

      “What is the difference if I set the oven pagkalagay ng dish inside?”

      I don’t know what you mean by difference but if you want to find out the exact effect, you can experiment with baking without preheating. :)

  3. dyosamom says:

    Thanks for the replies! :) I have been searching through your website for that herbed salt recipe with picture but I just couldn’t find it. :(

  4. Jhul says:

    Hi Ms. Connie,

    Just want to ask.. can i use oven toaster in cooking dish yummy enchiladas?! I’ve been craving for white sauce lately but want to try something else aside from pasta. It’s just that the oven I have is just an oven toaster. :(