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Cheesy mushroom enchilada topped with chopped onion and cilantro.
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Mushroom enchiladas

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.
Course Main Course
Cuisine Mexican
Diet Vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 299kcal
Author Vandana Chauhan

Equipment

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

  1. Feel free to use the mushrooms of your choice in this recipe. You can also mix different varieties of mushrooms.
  2. You can also add cooked black beans, sweet corn kernels, or vegetables to the stuffing.
  3. 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.
  4. 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.
  5. More recipe-related tips and tricks are shared in the post above, please follow them to make this recipe.

Nutrition

Calories: 299kcal | Carbohydrates: 26g | Protein: 14g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 38mg | Sodium: 1027mg | Potassium: 585mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2459IU | Vitamin C: 9mg | Calcium: 342mg | Iron: 3mg