Mushroom and Cheese Vegetarian Enchiladas with sautéed shiitake mushrooms and a blend of creamy Oaxaca cheese and sharp Gruyere. Top with guacamole and crema for an easy Mexican food recipe!
Recipe first posted on April 23, 2021. Last updated with new video on March 15, 2024.
Is it too early to start thinking about Cinco de Mayo?
Any time after my birthday (which was last week) seems like a good time for me. I mean I’m already in a festive mood, so let the party continue, right?! I love making enchilada recipes whenever I have friends over for dinner. A few of my favorites are my chicken enchiladas verdes or a different vegetarian enchilada recipe: Spicy pepper jack and refried bean enchiladas.
This year I have a new enchilada recipe I want you all to try.
It is brimming with sautéed mushrooms and cheese, goes amazing with guacamole and also pretty simple to pull together. So basically perfect.
Why You Will Love This Mushroom Enchilada Recipe
- Authentic ingredients: Real Mexican enchiladas are made with corn tortillas, not flour tortillas with a light dip in smoky chipotle salsa, and a little bit of cheese.
- Surprisingly NOT complicated: Authentic doesn’t have to mean difficult! This recipe breaks down traditional techniques into easy steps, making even enchilada rookies feel like pros.
- Vegetarian feast that even meat-lovers will crave: The meaty, umami flavors from the mushrooms and rich sauce create a satisfying dish that is so full of flavor and texture you won’t have anyone missing the beef.
- Unlock a world of Mexican cooking confidence: This recipe is a fantastic gateway to explore more traditional Mexican dishes, building your culinary toolkit and tastebuds along the way.
Ingredients
- Olive oil. This may seem like a lot of olive oil, but it’s for the onions, garlic, and to sauté the mushrooms.
- White onion or red onion
- Garlic
- Mushrooms. I love to use shiitake mushrooms for this recipe but button mushrooms will work.
- Oaxaca cheese. Oaxaca cheese is creamy and extra melty nature but mozzarella cheese or Monterey Jack cheese are good substitutes.
- Gruyere cheese. The Gruyere is there to add a bit of sharpness and tang or try aged cheddar or aged Gouda.
- Corn tortillas
- Enchilada sauce. Use store-bought or make my chipotle enchilada sauce recipe.
- Lime wedges. For squeezing fresh lime juice over the top if you’d like.
- Mexican crema and Guacamole for serving
How to Make Authentic Mushroom and Cheese Enchiladas
step one
Make the sauce. Heat oven to 400°F, grease a 9×13-inch baking dish and blend the sauce if making homemade enchilada sauce.
step two
Sauté onions and garlic. Start by sautéing the onions and garlic in a large skillet over medium heat. Season with a pinch of salt then cook, stirring occasionally, until the vegetables are tender and starting to brown. Once they are caramelized set them aside in a large bowl.
step three
Caramelize the mushrooms. Next we’ll sauté the mushrooms in batches. You don’t want to do them all at once because they won’t get golden brown in a crowded pan. Return the skillet that you cooked the onions in to medium-high heat. Add oil and once the oil is hot add half the mushrooms. Sauté until tender and golden. Remove to the bowl with the onions and repeat with the second batch. Let cool.
step four
Add the cheese. Once the mushroom mixture is cool, mix with the grated cheese. Save 1 cup of cheese for sprinkling over the top of the enchiladas.
step five
Warm the sauce. In the same skillet that you cooked the mushrooms in, heat enchilada sauce over medium heat.
step six
Prep the tortillas. Toast a tortilla in a dry skillet or comal. You want a warm and soft tortilla, not crisp at all. Dip a toasted tortilla in the sauce so it coats both sides.
step seven
Fill and roll. Lay the sauce-covered tortilla on a plate and add 2 tablespoons of the enchilada filling. Roll up and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
step eight
Bake. Pour any sauce that is leftover in the frying pan over the rolled enchiladas. Sprinkle with reserved cheese and bake at 400°F, uncovered for 20 minutes or until browned and bubbly.
step nine
Serve. Top the enchiladas with Mexican crema or American sour cream along with homemade guacamole (with lots of cilantro for me please). Store any leftover enchiladas in an airtight container in the fridge for up to 5 days.
What to Serve with Vegetarian Enchiladas
These enchiladas are smoky, rich, and totally satisfying. I like to serve them with my Mexican Sofrito Pinto Beans, Cilantro-Lime Slaw, and quick-pickled red onions. If you are looking for a good Mexican rice recipe, try my Easy Mexican rice or for something even simpler, my cilantro-lime rice.
variations
If you want to try these enchiladas but aren’t a mushroom fan, there’s lots of different options for fillings. Here are a few of my favorites:
- Roasted sweet potato tossed with a bit of chili powder
- Substitute sautéed baby spinach for the mushrooms to make cheese and spinach enchiladas
- Refried beans
- Mashed butternut squash
Top 5 Most Popular Enchilada Recipes
- Deep Dish Black Bean Enchilada Casserole
- Spicy Vegan Enchiladas
- Fall Harvest Enchiladas With Chipotle Cream Sauce
- Stacked Enchiladas Suizas with Chicken
- Chipotle Beef and Bean Enchilada Casserole
your dinner just got a whole lot tastier
Plan on making a batch of these enchiladas ASAP! Let me know what you end up making by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!
Mushroom and Cheese Vegetarian Enchiladas
Vegetarian Enchiladas with sautéed shiitake mushrooms and a blend of creamy Oaxaca cheese and sharp Gruyere. Top with guacamole and Mexican crema for an easy, healthy Mexican food recipe.
Ingredients
- 1/4 cup olive oil, divided
- 1 large white onion, sliced
- 4 cloves garlic, sliced
- 6 ounces shiitake mushrooms, ends trimmed and sliced
- 10 ounces Oaxaca cheese, shredded ( about 3 1/4 cup shredded)
- 4 ounces Gruyere cheese, shredded (about 2 cups shredded)
- 16 (6-inch) corn tortillas
- 1 recipe homemade enchilada sauce or 1 (16-ounce) jar store-bought enchilada sauce
- Guacamole and Mexican crema, for serving
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
Instructions
- Heat oven. Heat oven to 400°F. Grease a 9 x 13 inch baking dish.
- Sauté onions and garlic. Heat 2 tablespoons of the oil in a large frying pan. Add onions, season with the 1/2 teaspoon salt and 1/4 teaspoon pepper. Let cook, stirring occasionally about 6-7 minutes or until golden brown. Add the 4 cloves sliced garlic, cook a minute more. Scrape onion mixture into a large bowl.
- Brown mushrooms. Heat another 2 tablespoons of the oil in the same pan over medium high heat. Add the 6 ounces sliced mushrooms. Try to get them in as single of a layer as possible. Cook undisturbed until brown on one side, then give a stir and brown the other side, about 5 minutes total. Transfer to the bowl with the onions and let cool.
- Combine the filling. Save 1 cup of shredded Oaxaca cheese for the top. Mix remaining cheeses with the mushrooms. Taste and season with salt if needed.
- Heat enchilada sauce. In the same pan you used to sauté the mushrooms, bring the enchilada sauce to a simmer then turn off the heat.
- Roll the enchiladas. Heat a comal or dry cast iron skillet over medium heat until hot, but not smoking. Warm one tortilla until soft and pliable on both sides but not toasted, about a minute. Dip warm tortilla in sauce so both sides are coated. Place sauce-covered tortilla on a plate. Add 2 tablespoons of the filling, roll and place seam side down in the baking dish. Repeat with remaining tortillas and filling. If you have extra filling it makes awesome quesadillas or grilled cheese.
- Top with sauce and cheese. Top enchiladas with any remaining sauce that is in the pan then sprinkle with the 1 cup reserved cheese. If the sauce has gotten too thick, thin with some water until it is a pourable consistency.
- Bake. Bake enchiladas uncovered for 20 minutes or until cheese is browned and bubbly.
- Serve. Serve with guacamole and Mexican crema.
Notes
- Leftover filling: If you have any leftover mushroom and cheese filling, it makes awesome quesadillas or grilled cheese sandwiches!
- Sauce: The sauce thickens as it warms. Bring to a simmer, then remove from the heat. If it gets too thick, thin with a little water until it is a pourable consistency.
- Make-ahead: The enchiladas can be assembled up to a day in advance. Bake as instructed the next day.
- Types of mushrooms: You can use the same amount of any mushrooms you'd like. Button, crimini, portobella, or your favortie mushrooms would be great.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 124Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 511mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 5g
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