| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
| Yield: | 12 enchiladas |
Ingredients
- 2 teaspoons vegetable oil
- 1 1/2 cups finely chopped red onion
- Salt
- 12 ounces mushrooms, quartered
- 3 cups tomatillo salsa, store-bought or home-made
- 6 ounces shredded Monterey Jack cheese
- 12 (6-inch) corn tortillas
- Sour cream and avocado, for serving
Instructions
- Heat the oil in a large pan over medium heat. When it shimmers, add the onion and season well with salt. Cook until softened, about 3 minutes. Add the mushrooms and cook, stirring rarely until browned, about 10 minutes. Remove from the heat, add 1/2 cup of the salsa and mix until well combined.
- Heat the oven to 375 degrees F and arrange a rack in the middle. Wrap the tortillas in damp paper towels or in a microwave-safe plastic bag and microwave until soft and heated through, about 45 seconds.
- Spread half of the remaining salsa in the bottom of a 13 by 9-inch baking dish. To make an enchilada, put 2 tablespoons of the mushroom mixture and 1 tablespoon cheese in the middle of a tortilla. Roll up and arrange, seam side down, in the prepared dish. Repeat to make 12 enchiladas.
- Cover the enchiladas with the remaining salsa and sprinkle with remaining cheese. Bake until the filling is heated through, cheese is melted and starts to brown, about 35 to 40 minutes. Transfer to a serving platter and serve with sour cream and avocado.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 152 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 13 mg |
| Sodium | 557 mg |
Reviews
I loved it and added a little pepper jack to it and just loved it. I found it easy to do
I liked these, but I will be making a few tweaks. The quartered mushrooms turned my family off–a bit big and chewy. We agreed that pinto beans would be a good alternative. I also added spinach, which was a good addition. I find most bottled tomatillo salsas to be very salty (not to mention expensive, so I used half tomatillo and half fire-roasted tomato salsa, and it had a great flavor. I will make these again–it’s a lot of flavor without too much work.
I added spinach and topped them with avocado.
Very tasty and different from the average chicken or ground beef enchiladas. I will be making these again!
Very tasty and different from the average chicken or ground beef enchiladas. I will be making these again!
I made this tonight for my fiancé. It was very good. I used medium tomatillo salsa and it was a bit spicy for me, although he loved it. Next time I will try and find a mild tomatillo salsa. I also added garlic to the mushroom and onions. A big plus is that I spent only $13 on the ingredients.
I made this as a veggie option for my enchiladas & margaritas dinner party. I also made Tyler Florence’s chicken enchiladas for meat lovers.
These veggie enchiladas were so good! I was surprised as to how tasty there were (considering how easy it was to make! So yummy! I will make both enchiladas again – these are now my go-to recipes.
These veggie enchiladas were so good! I was surprised as to how tasty there were (considering how easy it was to make! So yummy! I will make both enchiladas again – these are now my go-to recipes.
amazing recipe!!! My husband loved it.He generally is not a big fan of left overs but for this recipe he went for seconds for the leftovers! I am going to hold on to this recipe for a long time and try some variations with some veggies and enchilada sauce. We are not meat eaters so this recipe is perfect for us!
Awesome! Very flavorful and so easy to make. The green sauce is so good, nothing like the typical red. Have made this dish several times and it is always a hit.
Delicious. I had to use whole grain flour tortillas because that is what I had. Can’t wait to try this w/ the corn tortillas!
This recipe is very easy to put together. There aren’t a ton of ingredients, so it’s pretty budget-friendly, too. I did change two things. First, I added two handfuls of baby spinach (wilted them in after the mushrooms were done). Second, I used the 1/2 cup salsa in the filling, but then used 2 cans of enchilada sauce for the rest. Turned out great. Three enchiladas were enough to fill me up! You wouldn’t miss the meat in this one. Husband wants to keep this recipe around to make again. Thanks, Aida, for another great meatless dish I can make!
Normally I would think you would need more veggies than just mushrooms & onions. But that was plenty & super good! I stuck to the original recipe and it rocked! Thanks Aida!