This easy Vegetable Enchiladas recipe make a delectable Mexican dinner featuring tender spinach and fresh mushrooms in soft corn tortillas, topped with a layer of melty cheese. It’s a meatless meal you won’t forget.
- How to Choose a Cheese for Enchiladas
- Are these Enchiladas Vegetarian?
- How to Soften Corn Tortillas
- Recipe
Ingredients
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 will work as well.
For this recipe, I’m using only:
- Corn tortillas
- White cheese, Monterey Jack
- Spinach
- Mushrooms
- Onion
- Green Enchilada Sauce, or salsa verde
- Seasonings
How To Choose A Cheese For 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Menonita is the name for the cheese because it was originally made by the Mennonite communites in the State of Chihuahua, Mexico.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.
This Veggie Enchiladas recipe isn’t vegan, though. You would need to find a suitable vegan cheese and confirm the sauce is fully vegan. This isn’t impossible, though. If you want vegan enchiladas, you can absolutely do it.
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 use any oil, the tortilla will warm but not get any extra coloring. The oil adds some extra flavor as well.
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 they’re 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.
Enchilada Assembly
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 sauce 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, especially tamales and other enchilada recipes. Yum! Here are some other recipes to try.
- Homemade Chorizo and Ground Beef Tamales
- Easy Chicken Tacos with Mole Sauce
- Chicken Birria Tacos
- 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.
Recipe
Vegetable Enchiladas
Equipment
- Large skillet
- 9×13" oven-safe casserole dish or other baking dish
Ingredients
Veggie Enchilada Filling
- 2 tablespoon Olive Oil
- 1 large Onion chopped
- 1 pint Baby Bella Mushrooms chopped
- 6 ounces Baby Spinach chopped
- 1 teaspoon Salt
- 1 teaspoon Pepper ground
- 1 teaspoon Cumin ground
Preparing Tortillas
- 12 Corn Tortillas
Assembly
- 1 pound Monterey Jack Cheese shredded
- 2 cups Green Enchilada Sauce canned or from recipe below
Instructions
- 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, salt, pepper and cumin to same skillet and cook until wilted, about 4-5 minutes. Remove from heat and set aside.
- Wipe out skillet and 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 enchilada sauce in baking pan and distribute evenly. Working in the center of the baking pan, place about two tablespoons of spinach mixture and two tablespoons of shredded Monterey Jack in the center of each tortilla. 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 enchilada sauce down the center 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, so watch carefully. Serve immediately.
Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result. 2019-2026 Kim Guzman and Christian Guzman. All rights reserved. 24Bite®
Roasted Green Chiles Enchilada Sauce
Equipment
- Large Sheet Pan
- Parchment Paper
- Stock Pot
- Immersion Blender or Standing Blender
Ingredients
- Cooking Spray
- 2 pounds Poblano Peppers about 7 or 8
- 2 Jalapeño
- 2 tablespoons Olive Oil
- 1 pound Tomatillo about 8 or 9
- 1 large Onion chopped
- 10 Garlic Cloves minced
- 3 cups Water
- 1 teaspoon Cumin
- 1 teaspoon Salt
- Juice of One Lime
- ¼ cup Cilantro chopped
Instructions
- Preheat oven to 400℉.
- Wash and dry all peppers. Cut in half lengthwise. Remove stems, seeds and membranes.
- Place parchment paper on large sheet pan and spray with cooking spray.
- Place peppers with skin side up and place in preheated oven. Cook for 30 to 40 minutes until it looks like the skin is charred.
- Remove from oven, place in a bowl and cover with plastic wrap for 10 minutes. Let them cool a little bit more if they're still too warm to the touch.
- Carefully remove the thin plastic-y looking skin and chop the peppers.
- Remove husks from tomatillos and wash to remove the sticky residue. Dry then chop.
- In a stock pot, over medium heat, add olive oil, onions, garlic, chopped peppers and chopped tomatillo.
- Cook until onions are a little transparent and fragrant, about 10 minutes.
- Add water, cumin and salt. Continue cooking, stirring occasionally, for about 30 minutes, until tomatillos are completely soft.
- Remove from heat and allow to cool for 30 minutes. Add lime juice and chopped cilantro. Stir well.
- Using an immersion blender, blend well. If using a standing blender, blend about one or two cups at a time. Makes about 2 quarts.
Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result. 2019-2026 Kim Guzman and Christian Guzman. All rights reserved. 24Bite®
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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!
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.
I’m so glad they worked out well for you. I love them too. Thank you for writing!