vegan green enchiladas

These Spinach &amp; Mushroom Enchiladas are saucy, tangy, and hearty but also refreshing and veggie-packed. Win-win! The perfect gluten-free &amp; nut-free dinner.

Spinach &amp; Mushroom Enchiladas with Salsa Verde

avocado oil

white onion,

(200 g) cremini mushrooms, sliced

corn,

jalapeño, diced*

garlic,

ancho chili powder

cumin

salt,

(115 g) baby spinach

corn tortillas

(475 ml) Salsa Verde, divided (or use store-bought enchilada sauce)

Optional toppings: chopped cilantro, jalapeño sliced, diced white onion,

Prep

Preheat the oven to 350F and set a 9&#215;13&#8243; casserole dish aside. Make the Salsa Verde, if you haven&#8217;t already.

Make the Filling

heat 1 tablespoon of oil in a large nonstick pan over medium-high heat (for oil free, use 1/4 cup of water and add more as necessary, to prevent sticking). Add the onion to the pan and sauté for 3 minutes, until fragrant and translucent. Add the mushrooms, corn, and jalapeño and sauté for another 3-5 minutes, until the mushrooms start to brown. Then, add the garlic, chili powder, cumin, and a pinch of salt to the pan; sauté for 1 minute, then add in the baby spinach. Cook until the spinach has wilted, then remove from the heat and set aside.

Prep the Tortillas

Wrap the tortillas in a wet (but not dripping) clean dish towel (or paper towels) and place on a plate. Microwave for 1 minute, to soften the tortillas. Carefully remove the tortillas from the microwave &#8211; they will be very hot.

Roll the Enchiladas

Pour 1 cup of Salsa Verde onto the bottom of the casserole dish and spread around evenly. Remove 1 tortilla from the wet towel and place on a clean surface; carefully spoon 2 to 3 tablespoons of filling into the center of the tortilla and use clean hands to form it into a long &#8220;line&#8221; &#8211; be careful not to overstuff! Roll the tortilla away from you, then place it into the casserole dish, fold side down. Repeat with the remaining tortillas; be sure to pack them tightly into the casserole dish.

Bake

Top the enchiladas with the remaining Salsa Verde, using a spatula or pastry brush to ensure they are evenly coated and no dry spots remain. Bake in the middle rack of the oven for 20 minutes, until the tortillas absorb some of the sauce. Remove from the oven and top as desired; serve warm.

These enchiladas were excellent - so happy I had all the ingredients (including a jar of salsa verde!) in my kitchen. Hubby is doing the vegan thing with me while we shelter in place and he was very satisfied as well.
Thank you!

So delicious! I think I've made this at least 3 times now in the span of 2 weeks. So good! It's even yummy without vegan cheese. I did put Violife cheddar cheese on half (maybe 1/4 to 1/2 cup. not much) and would leave the other half plain. Yummy either way. I used baby bellas because I can't find cremini anywhere. I did try this with shiitake once and it was pretty bad because it didn't cook down and the taste was off so I would suggest to use anything else besides Shiitake mushrooms for this recipe.

Caitlin,  I made this recipe together with your Salsa Verde last week and it was a hit.  Sorry it went so quickly I didn’t get a chance to take a photo.  Used the Ancho Chili powder and all was delicious.  Hope you’ll upload your red enchilada sauce recipe.  Those I’ve attempted so far have not been as deliciously received as your Salsa Verde.

These were so easy, and so delicious! I added black beans to add more protein but definitely will be making them again!

Absolutely delicious!  I used Late July jarred salsa verde and the sauce was incredible.  I love how all the ingredients were so wholesome, but the overall effect was decedent.  I paired w roasted sweet potatoes and fresh shredded greens and extra drizzle of salsa verde on top of it all

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