Tasty food knows no boundaries like Indian curries and dal, Asian ramen and stir-fries, Italian pizza and pasta, or Mexican enchiladas and tacos. They reach kitchens all over the world and are loved and enjoyed by everyone. Today I am sharing the recipe for one such Mexican recipe- mushroom enchiladas. These cheesy and saucy vegetarian enchiladas are stuffed with a delicious mushroom and spinach filling. You can easily alter the filling by adding ingredients of your choice like vegetables or beans. If you are looking for easy and comforting vegetarian family dinner recipes then these mushroom enchiladas are a great option.
Ingredient notes and substitute suggestions
Tortillas: I have used wheat tortillas, you can use corn tortillas too. If using corn tortillas, toast them on a pan before using so that they don’t turn soggy. Mushrooms: I have used brown button mushrooms, you can use white too. Enchilada sauce: Homemade or store-bought, both can be used. If you want to make enchilada sauce at home, I have shared the process further in this post. Salsa: This can also be made at home or you can buy it from the store. Baby spinach: I have used baby spinach, you can also use roughly chopped regular spinach. Though not the best choice, frozen spinach can also be used. However, if using frozen spinach thaw it first and then squeeze out the water before adding to the filling. Enchilada spice blend: I have used store-bought enchilada spice blend, you can easily make it in your kitchen too. There are many easy enchilada spice blend recipes available online like this one. I have also shared a list of other seasonings that you can use to flavor the filling in this post ahead. Cheese: I have used cheddar, feel free to use any melting cheese of choice. You can also mix different cheeses.
Step 2: Add minced garlic and chopped part of the scallion. Saute for a few seconds. Step 3: Add sliced mushrooms and saute until the mushrooms are cooked and the moisture released by them dries up. Step 4: Add enchilada spice blend and saute for a few seconds. Step 5: Add salsa. Step 6: Cook for a minute. Step 7: Add baby spinach. Step 8: Cook until the spinach gets wilted.
Step 9: Add chopped scallion and cilantro. Step 10: Mix and switch off the stove. Step 11: Spread some enchilada sauce on a baking dish. Step 12: Take a tortilla and spread around 1 tablespoon of enchilada sauce on one corner of it. Step 13: Put a generous amount of mushroom filling on top. Step 14: Spread shredded cheese on it. Step 15: Roll the tortillas tightly. Repeat the process with all the remaining tortillas. Step 16: Place all the rolls on top of the sauce in the baking dish. Keep the open side down. Step 17: Spread the remaining enchilada sauce on top of the rolls. Step 18: Top it with shredded cheese. Step 19: Bake in a preheated oven at 200°C (around 400° F) for 18-20 minutes or until the cheese melts and starts getting golden brown patches. Step 20: Garnish with chopped red onion, cilantro, and scallions. Your delicious vegetarian mushroom enchiladas are ready to be enjoyed!
To do that, just follow the instructions given below:
Heat around 3 tablespoons of olive oil in a pan. Add 3 tablespoons of all-purpose flour, 1 tablespoon of Mexican chili powder, 1 teaspoon of cumin powder, 1 teaspoon of dried oregano, and ½ teaspoon of garlic powder. Saute for about a minute or until the spices become fragrant. You may adjust the quantity of seasonings to suit your taste. Add tomato paste and mix with the spices. Add around 2 cups of vegetable stock and while whisking continuously cook until the sauce thickens. Turn off the heat. Finally, add 1 teaspoon of apple cider vinegar, salt, and around ¼ teaspoon of ground black pepper. Mix everything. Your homemade enchilada sauce is ready to be used.
You can check more detailed instructions for making enchilada sauce at home on my recipe for vegetarian kidney bean enchiladas.
You can serve them with a simple side dish like guacamole, salsa, pico de gallo, or sour cream. They can also be served with just some tortilla chips. Or, pair them up with a refreshing salad like this Mexican quinoa salad or Mexican couscous.
You can also freeze baked enchiladas. For that, allow them to reach room temperature then transfer to freezer-safe containers. Tightly wrap the container with aluminum foil to block the air. Freeze for up to 3 months.
Frequently asked questions
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