Mushroom and Vegetable Enchiladas
Vegetarian comfort food is as simple as combining Mexican flavors to this veggie-filled crowd-pleaser. Topped with fresh Pico de Gallo and a Chipotle Cream Sauce this mushroom enchilada is a meal in minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 24 1x
- Category: Dinner
Pico de Gallo (makes about 8 oz.)
- 2 oz. red onion, cut into ½-inch dice
- 6 oz. Roma tomatoes, cut into ½-inch dice
- 2 tablespoons chopped fresh cilantro
- ¼ oz. minced serrano pepper
- Ground black pepper
- ¼ teaspoon lime juice
Chipotle Cream Sauce (makes about 48 oz.)
- 48 oz. béchamel sauce
- 3 oz. chipotle concentrate (Minor)
Enchiladas (makes 24 enchiladas)
- 3 tablespoons canola oil
- 12 oz. sliced onion
- 2 tablespoons minced garlic
- 15 oz. sliced white button mushrooms
- 15 oz. zucchini, sliced into half-moons
- 1 tablespoon dried oregano
- ¾ teaspoon ground coriander
- ¾ teaspoon salt½ teaspoon ground black pepper
- 12 oz. New Mexico green chiles, chopped
- 1 ½ lbs. shredded Monterey Jack cheese, divided
- 24 (6-inch) corn tortillas
- ¾ oz. chopped fresh cilantro
To make the pico de gallo:
- Combine the onion, tomatoes, cilantro, serranos, salt, pepper, and lime juice. Refrigerate until needed.
To make the chipotle cream sauce:
- Warm the béchamel and whisk in the chipotle concentrate. Hold warm for service.
To make the enchiladas:
- Heat the oil in a large sauté pan. Saute the onions and garlic for 1 minute, then add the mushrooms, zucchini, oregano, and coriander and stir until just hot through (2 to 3 minutes). Remove from the heat and add salt and pepper. Pour into a hotel pan and allow to cool to room temperature. Once cooled, stir in the green chiles and 12 oz. of the cheese.
- Dip the tortillas in a hot fryer for 10-15 seconds to soften and set them aside on a sheet pan with a screen to drain. Top each tortilla with 2 ½ oz. mushroom filling and roll it up. Place the enchiladas seam-side down in two rows in an oiled 200 pan.
- Pour the chipotle cream sauce over the enchiladas and cover tightly with foil. Bake in a 350-degree oven until the enchiladas reach an internal temperature of 165 degrees. Remove the foil and cook until the cheese is well melted. Garnish with the pico de gallo and cilantro. Serve 1 enchilada per portion.
Keywords: Mushroom and Vegetable Enchiladas, Mushroom Enchiladas, Mexican Enchiladas