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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. #ad #vegetarianenchiladas #enchiladas #enchiladarecipe #latortillafactory

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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

Scale

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!

Keywords: vegetarian enchiladas