Vegetarian Enchilada Verde

One of you favorite Mexican meal when we go out for Mexican. This classic dish is usual made with chicken which is delicious. If you’re looking for a vegetarian version, which I prefer this is a delicious version. Sometimes I balance the chicken version by subbing some of the chicken with veggies. If you prefer a little chicken add some cooked shredded chicken if you like. For the green sauce I like to make my own see the recipe here. If you prefer a quick store bought I like Frontera, I like this brand( not sponsored) and keep a few different kinds handy to make quick dinners.

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Vegetarian Enchilada Verde

INGREDIENTS

• 1 portobello mushrooms, thinly sliced
• 3-4 cups mixed veggies: I used a combination of 1 cup cauliflower, 1 large poblano pepper, 1 cup broccoli, 1 leeks all washed and chopped
• 2 ears corn, corn kernels removed
• 1 yellow onion, chopped
• 3-4 garlic cloves, minced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon Mexican or regular oregano
• sea salt and black pepper
• 3 cups salsa verde, store bought or homemade
• 1/2 cup fresh cilantro, chopped, plus more for serving
• 8-10 corn or flour tortillas
• ½-1 cup shredded Mexican jack cheese or sharp cheddar, use less or more as you need
• GARNISH: avocado, sour cream, cilantro, jalepeno, lime wedges, pepitas for serving

INSTRUCTIONS

1. Preheat the oven to 400° F.
2. Chop or slice the onions, garlic, poblanos, mushroom, cauliflower, leeks and onions. Heat oil in a large frying pan and add the onions, garlic and leeks and fry for 2-3 minutes till they are soft. Add the poblanos, cauliflower and mushroom and stir-fry for 5-7 minutes. Remove the corn kernels from the cob. Add it to the pan along with cumin and oregano, and cook till all the veggies and almost cooked.
3. Warm or cook the tortillas.
4. Pour 1 cup of the salsa verde onto the bottom of baking dish. Spoon the veggie mixture down the center of each tortilla, tuck, and roll.
5. Place and arrange the tortillas, seam side down, into the baking dish. Pour the remaining salsa verde over top of the enchiladas.
6. Top with the remaining cheese. Transfer to the oven and bake for 10-15 minutes, until the cheese has melted. Top as desired and enjoy warm!
7. NOTE: the salsa verde may darken a little after baking, this happens with green veggies but it doesn’t change the taste of the dish.