Mushroom enchilada is one of my favorite vegetarian Mexican dinner recipes. It's easy to make, comforting, and super delicious. It's a perfect meat free dinner option that your whole family will enjoy.

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.
Jump to:
- What's needed to make mushroom enchilada?
- Ingredient notes and substitute suggestions
- How to make (step-by-step instructions)?
- How to make enchilada sauce at home?
- Serving tips
- Storing and freezing tips
- Reheating tips
- Recipe tips and tricks
- Frequently asked questions
- More easy mushroom recipes from around the world
- Recipe
What's needed to make mushroom enchilada?
To make these easy vegetarian mushroom enchiladas, you will need the following ingredients:
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.
How to make (step-by-step instructions)?
Step 1: Heat olive oil in a pan. Add sliced onion and saute until it becomes translucent.
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!
How to make enchilada sauce at home?
Making enchilada sauce in your kitchen is very easy and it can get ready within minutes with some basic ingredients.
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.
Serving tips
Always serve enchiladas warm or hot.
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.
Storing and freezing tips
To store the leftover mushroom enchiladas, transfer them to an airtight container and refrigerate them for up to 4 days.
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.
Reheating tips
If reheating frozen enchiladas, first thaw them before choosing any of the following ways to reheat:
- Microwave: The easiest and fastest way to reheat the enchiladas is in the microwave. For that transfer them to a microwave-safe container and microwave for a few minutes until heated to the core of the enchiladas.
- Oven: You can also reheat them in an oven. For that, transfer it to an oven-safe container, cover with aluminum foil. Bake in a preheated oven for around 15-20 minutes at 180°C (350°F) and then uncovered for around 5-10 minutes.
Recipe tips and tricks
- Feel free to use the mushrooms of your choice in this recipe. You can also mix different varieties of mushrooms.
- You can also add cooked black beans, sweet corn kernels, or vegetables to the stuffing.
- I have used ready-made enchilada spice mix in this recipe but if you don't have that you can use different Mexican seasonings like chili powder, paprika, onion powder, garlic powder, cumin powder, coriander powder, dried oregano, chipotle powder, etc. to flavor your enchilada filling.
- As almost every component of this dish like enchilada sauce, salsa, enchilada spice mix, and cheese has salt in it, I have not used any extra salt. If you want, you can add but do it carefully and only if needed.
Frequently asked questions
Traditionally, corn tortillas are considered the best for making enchiladas. I have used flour tortillas as the grocery store near my house keeps flour tortillas only and we equally enjoy both corn and flour tortillas. You can use whichever you want.
It depends on how spicy are the sauce and filling which you are using. The enchiladas that I have made are not spicy.
More easy mushroom recipes from around the world
Looking for more mushroom recipes from around the world? Don't miss checking the following recipes:
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Recipe
Mushroom enchiladas
Equipment
- Oven
- Cooking pan or skillet
Ingredients
- 6 8'' flour or corn tortillas
- 400 grams brown mushrooms sliced
- 1 medium-sized red onion sliced
- 2-3 garlic cloves minced
- 3-4 cups baby spinach
- ¼ cup chopped cilantro
- ¼ cup chopped scallion keep white and green parts separated
- ½ cup salsa
- 1 + ¾ cups enchilada sauce
- 2 cups shredded cheddar or any melting cheese of choice around 150 grams
- 3-4 teaspoons enchilada spice blend or any Mexican seasoning blend, adjust to taste
- 1 tablespoon olive oil
Instructions
- Heat oil in a pan and add sliced onion. Saute until the onion turns translucent.
- Add minced garlic and the chopped white part of scallion. Saute for a few seconds.
- Add sliced mushrooms and cook until the moisture released by mushrooms dries up and the mushrooms are cooked.
- Add enchilada spice blend and saute for a few seconds.
- Next, add salsa and saute for a minute.
- Add spinach and cook for a few minutes.
- Once the spinach leaves get wilted add chopped scallion and cilantro. Mix everything and switch off the stove.
- Take a tortilla and spread around 1 tablespoon of enchilada sauce on one corner of it.
- Spread a generous amount of mushroom filling on top of the sauce.
- Top it with some shredded cheese and roll the tortillas tightly. Repeat the process with all the remaining tortillas.
- Spread some enchilada sauce on a baking dish.
- Arrange the tortilla rolls on it with the open side down.
- Spread the remaining enchilada sauce over the rolls.
- Top it with shredded cheese.
- 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.
- Garnish with chopped onion, cilantro, and scallion. Enjoy!
Video
Notes
- Feel free to use the mushrooms of your choice in this recipe. You can also mix different varieties of mushrooms.
- You can also add cooked black beans, sweet corn kernels, or vegetables to the stuffing.
- I have used ready-made enchilada spice mix in this recipe but if you don't have that you can use different Mexican seasonings like chili powder, paprika, onion powder, garlic powder, cumin powder, coriander powder, dried oregano, chipotle powder, etc. to flavor your enchilada filling.
- As almost every component of this dish like enchilada sauce, salsa, enchilada spice mix, and cheese has salt in it, I have not used any extra salt. If you want, you can add but do it carefully and only if needed.
- More recipe-related tips and tricks are shared in the post above, please follow them to make this recipe.
Delicious!!!! I used Oaxaca cheese and put some Cabra cheese on top, too-an idea that I got from a dish at a restaurant here in Phoenix. I also put crema on top when ready to eat and sliced an avocado. This is my first time making enchiladas, and this recipe is great!
Thank you Sarah.