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.
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
- Preheat the oven to 400° F.
- 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.
- Warm or cook the tortillas.
- 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.
- Place and arrange the tortillas, seam side down, into the baking dish. Pour the remaining salsa verde over top of the enchiladas.
- 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!
- 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.
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