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 Cinco de Mayo recipe! This year celebrate en su casa with the most perfect vegetarian enchilada recipe.
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?!
This year I have an 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.
I always find it more fun to bring the party to me, so I’ve partnered with La Tortilla Factory to make this ultra cozy recipe using their flour and corn tortillas, enchilada sauce, and even their crazy good side dishes so we can celebrate in style right at home!
Are you as big a fan of La Tortilla Factory as I am?
If you’re new to the La Tortilla Factory fam, they’re a California-based tortilla company founded by Jose and Mary Tamayo in 1977.
Their Hand Made Style Tortillas are a mixture of corn and wheat flours, giving them a perfectly chewy texture. They are soft and flexible and always made with Non-GMO ingredients.
They even have gluten free tortillas with the same silky texture made from cassava flour and ancient grains like ivory teff and millet.
Usually I make homemade enchilada sauce, but their enchilada sauces and side dishes are so super tasty and also made with non-GMO ingredients I like to have some on hand when I want to make dinner in half the time.
Now thru May 6 save 15% on select products when you shop at La Tortilla Factory’s online store and enter code SUCASA at checkout. Remember, all items ship for FREE!
what we need to make these vegetarian enchiladas
Because La Tortilla Factory is doing all the work for us by making a super flavorful enchilada sauce, there are only a few other ingredients we need!
Olive oil. This may seem like a lot of olive oil, but you will need it to sauté the mushrooms in batches.
White onion and garlic.
Mushrooms. I love to use shiitake mushrooms for this recipe but any variety of mushrooms will work.
Oaxaca cheese. I love using Oaxaca cheese for its creamy, extra melty nature but mozzarella cheese or Monterey Jack would also work.
Gruyere cheese. The Gruyere is there to add a bit of sharpness and tang. Aged cheddar or aged Gouda would also work.
2 packages La Tortilla Factory Handmade Style Tortillas. I used their white corn and wheat tortillas which come in packs of 8. If you get a different variety, just make sure you have 16 tortillas total.
1 jar La Tortilla Factory Mole Style Enchilada Sauce. They also make a red enchilada sauce and a green enchilada sauce which would also be good. I liked the warm spice flavors of the Mole style sauce best for these enchiladas.
Download the digital coupon and save $1.00 on any La Tortilla Factory product in-store.
how to make them!
The first step is to make the filling.
Start by sautéing the onions and garlic in a large skillet over medium heat. Cook stirring occasionally until they are tender and starting to brown. Once they are caramelized set them aside in a large bowl.
Next we’ll sauté the mushrooms in batches. You don’t want to do them all at once because they won’t get browned in a crowded pan.
Combine the mushrooms with the onions and garlic and let cool.
Once they are cool, mix with the grated cheese. Save 1 cup of cheese for sprinkling over the top of the enchiladas.
Now it’s time to roll. In the same skillet that you cooked the mushrooms in, warm the enchilada sauce over medium heat.
Toast a tortilla in a dry skillet or comal. Dip a toasted tortilla in the sauce so it coats both sides.
Lay the sauce-covered tortilla on a plate and add 2 tablespoons of the filling. Roll up and place in a greased 9×13-inch baking dish, seam side down.
Repeat with the remaining tortillas and filling.
Pour any sauce that is leftover in the frying pan over the rolled enchiladas. Top with reserved cheese and bake at 400°F, uncovered for 20 minutes or until browned and bubbly.
what to serve with them
La Tortilla Factory makes a whole range of heat and serve Authentic Mexican side dishes which go great with these enchiladas.
We love their Ancho Rice and Beans with ancho chile rice, black beans and corn. They also have Chipotle Brown Rice + Quinoa and Mexican-Style Black Beans too!
To top the enchiladas, Mexican crema or American sour cream is great along with homemade guacamole.
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
- Shredded rotisserie chicken makes great chicken enchiladas. Just put about 1/4 cup of filling in each.
- Refried beans
- Mashed butternut squash
more cinco de mayo recipes to try!
- Tacos Arabes with Carrot-Avocado Crema
- Vegan Ceviche with Avocado and Lime
- Vegan Pozole
- Roasted Mexican Street Carrots
- Chicharrones de Harina
- Homemade Mexican Chorizo
- Shredded Beef for Tacos
your cinco de mayo just got a whole lot tastier
Pick up La Tortilla Factory ingredients the next time you’re at the store (check this store locator for one near you) and 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 Cinco de Mayo recipe! This year celebrate en su casa with the most perfect vegetarian enchilada recipe.
Ingredients
- 1/2 cup olive oil, divided
- 1 large white onion, sliced
- 4 cloves garlic, sliced
- 1 pound 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)
- 2 packages La Tortilla Factory Handmade Style White Corn and Flour Tortillas (16 tortillas total)
- 1 (16-ounce) jar La Tortilla Factory Mole Style Enchilada Sauce
- Guacamole and Mexican crema, for serving
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 salt and pepper. Let cook, stirring occasionally about 6 minutes or until golden brown. Add 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 1/3 of the 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. Transfer to the bowl with the onions. Repeat with another 2 tablespoons of oil and another 1/3 of the mushrooms. Once those are browned, do the last remaining oil and mushrooms. 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 lower the heat to low and keep warm.
- 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.
- Bake. Bake enchiladas uncovered for 20 minutes or until cheese is browned and bubbly.
- Serve. Serve with guacamole and Mexican crema
Notes
If you have any leftover mushroom and cheese filling, it makes awesome quesadillas or grilled cheese sandwiches!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month, such as this one here which is sponsored by La Tortilla Factory. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!
Previous
a nice alternative enchilada recipe with mushrooms, thank you, will take a look at the enchilada sauce too
Thank you Sabrina!! I hope you love them!