These Spinach Enchiladas contain a delicious mix of spinach, mushrooms and onions in melty white cheese and flavored with salsa verde for a one-of-a-kind meatless meal.
For these vegetable enchiladas, I didn’t use many ingredients. If I had made my own Verde Enchilada Sauce, there would be a lot more ingredients and it would be more involved. Fresh tomatillos have been hard-to-find this year so jarred sauce, it is.
For this recipe, I’m using only:
- Corn tortillas
- White cheese
- Salsa Verde
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Cheese for Vegetable Enchiladas
Vegetable enchiladas will, of course, include cheese and what cheese you use is up to you. I’ve used one pound Monterey Jack cheese.
To maintain authenticity, use a white cheese but, really, if you want to use a yellow cheese, the enchilada police aren’t going to show up at your doorstep to take you away.
For the soft melting cheese, I’ve used what I can find here. But, if you can find Mexican Chihuahua cheese, also known as Queso Menonita, definitely go for that.
Menonita is the name for the cheese because it was originally made by the Mennonite communites in the State of Chihuahua, Mexico. In Chihuahua, it’s called Menonita. Most everywhere else, including the United States, it’s called Chihuahua Cheese.
Mozzarella cheese will work as a substitute. Really, any of your favorite melty cheese will work.
Is this Vegetarian?
The exact recipe may or may not be vegetarian, depending solely on the cheese of choice.
You need to watch the ingredients in the cheese. Some cheeses use rennet and you need to confirm the type of rennet used. If it’s animal rennet, then it’s not vegetarian. Vegetatio has a nice list of vegetarian cheeses which will give you plenty of choices.
Soften Corn Tortillas
There are so many different ways to soften corn tortillas. You can soften them in a skillet or comal, like I’ve done here.
I was able to heat the tortillas in a ceramic skillet without using any oil at all. As long as you keep it swirling around, it doesn’t stick.
If you don’t want to pan fry the tortillas, you have options. You can soften them in the oven or in the microwave. You can use a bit of olive oil or olive oil spray.
It’s important that you don’t heat them too long, though. I’ve got nothing against tostadas, but you won’t be able to roll them up if you cook them too long.
I’ve discussed How to Soften Corn Tortillas without Breaking in more detail. Check it out for more alternatives.
Using Flour Tortillas
I’ve used corn tortillas for more authenticity. Mexican enchiladas are always made with corn tortillas, preferably yellow corn since it’s stronger. But, if you prefer blanca flour tortillas, that’s okay too. Be sure to heat them up a little, though.
Flour tortillas come in various sizes so be sure to get the ones marked “Taco” instead of the ones marked “Fajita” or “Burrito”. These are certainly tasty alternatives, but you have to watch to make sure your tortillas will fit inside your baking pan.
There are two common sizes of corn tortillas, 8″ and 9″. Depending on the size, you may be able to fit only 8 enchiladas in your pan. You may need two pans. Or, if you have extra ingredients, you can add them to pasta for tomorrow’s meal.
Once you have all the tortillas rolled, pour half the verde salsa down the center most part of the pan. I know that I’ve seen many photos of enchiladas that are completely covered. You can’t see the shapes of the tortillas, just the cheese.
I don’t do this because I really like the edges exposed. They crisp up in the oven and it’s a beautiful thing.
More Mexican Food
If you’ve followed my website for long, you will already know how much I love Mexican food. Pizza and Mexican food. Yum! Here are some other recipes to try.
- Homemade Chorizo and Ground Beef Tamales
- Easy Chicken Tacos with Mole Sauce
- Chicken Tinga Tacos Dorados Fried Tacos
- Creamy Salsa Chicken Enchiladas
If you’re looking for another meatless enchilada alternative, try these Cheese Enchiladas with Roasted Poblano Peppers.
Be sure to browse all our Mexican food recipes for more ideas.
Spinach Enchiladas with MushroomsTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- 9×13" oven-safe baking pans
Veggie Enchilada Filling
- 2 tablespoon Olive Oil
- 1 large Onion, chopped
- 1 pint Baby Bella Mushrooms, chopped
- 6 ounces Baby Spinach, chopped
- 12 Corn Tortillas
- 1 pound Monterey Jack Cheese, shredded
- 2 cups Herdez Salsa Verde, or other green sauce
- Preheat oven to 450℉.
- In a skillet, on the stove top, on medium heat, place 2 tablespoons olive oil. Add chopped onion and mushrooms. Cook until softened, about 4-5 minutes.
- Add chopped spinach to same skillet and cook until wilted, about 4-5 minutes. Remove from heat and set aside.
- In another skillet, begin frying the tortillas. This will add some color to the tortillas and make them easier to roll without much cracking. (See above for alternate methods.) Place the tortillas, one at a time, heating about 30 seconds on each side. You want to heat them, but you don't want tostadas. Remove to a plate and cover with a towel until you complete all of them.
- Place about ½ – ¾ cup salsa verde in baking pan and distribute evenly. Place a tortilla flat in the baking pan, place about two tablespoons of spinach mixture and two tablespoons of shredded Monterey Jack down the center. Roll up the tortilla and place seam side down in the baking pan. When the rolled tortillas make it so you no longer have room in the pan to put the tortilla directly on the pan, just set it on top of the already rolled tortillas in order to roll them.
- Pour ½ – 1 cup salsa verde down the centermost part of the enchiladas, leaving a little bit of the open edges unsauced. This allows them to crisp up a bit in the oven.
- Sprinkle Monterey Jack cheese also down the center, still leaving some of the edges open a little. Place in preheated oven for 10-15 minutes. Your goal is simply to heat through and melt the cheese. 5-10 minutes more will give you bits of golden brown on the top. Everything is already cooked, though, and you're not really cooking anything. Serve immediately.
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Andrea Metlika says
This is my favorite veggie combo and I love that you made them into an enchilada. They look marvelous!
Spinach and Mushrooms are two of my all-time favorites. Loved this enchilada recipe and the husband asked me to make it again! Bookmarking.
I love how easy this recipe is to put together. Thank you so much for the recipe, I loved it!
Enchiladas are always a hit at this house, I love that these are vegetarian. YUM!
What a great combination for enchiladas. I love anything that I can add some spinach to.
Such a delicious and cheesy recipe! My family loved it!
What a delicious recipe! My brother prefers meatless meals, and I made this for him the other day. We loved it!
Wow! This enchilada looks so delicious with a twist. It’s cheesy and the texture makes this so enticing and tempting! I totally loved it!
Amy Liu Dong says
I love how easy and delicious this recipe is.
I will def make this for everyone this weekend. Yum!
These enchiladas were delicious! A nice option for when you want to make a meatless meal. Will definitely make these again!
This was such an am amazing combination of flavours that I had to come back and tell you how much this recipe was a delight!
These enchiladas were amazing! Use the Chihuahua cheese, it makes a huge difference. I’m going to get larger corn tortillas next time. These are the best spinach/mushroom enchiladas I have ever made. Thank you for the recipe.
Christian Guzman says
I’m so glad they worked out well for you. I love them too. Thank you for writing!