Ingredients

4 oz - Portabella Mushroom
4 oz - White Mushroom
1/2 each - Poblano Pepper
1 can (7oz) - Salsa Verde
1/2 cup - Chicken Broth
1/4 tsp - Corn Starch
1 tbsp - Sour Cream
1 tbsp - Vegetable Oil
3 cups - Fresh Spinach (rinsed)
8 each - Corn Tortillas
1 cup - Queso Fresco

SPICE MIX
1/4 tsp - Cumin
1/4 tsp - Chili Powder
1/4 tsp - Granulated Garlic
1/8 tsp - Salt
1/8 tsp - Black Pepper

Variations

Replace chicken broth with vegetable or mushroom broth.

Replace poblano pepper with jalapeno to make spicier or bell pepper for less spicy.

Replace queso fresco with shredded cheddar, jack or mixture.

Replace sour cream with plain yogurt.

Replace salsa verde with enchilada sauce or green chilies.


Enchiladas are another TexMex staple and it is relatively easy to find meatless ones in restaurants. The trick though is to try to make them healthier while still maintaining the enchilada-ness of it all. This recipe combines some authentic ingredients and techniques with a few healthier changes to make a Mostly Meatless masterpiece.

Preparation

    Mushroom Enchiladas Step 1 - Mostly Meatless Almost Vegetarian Recipes

  1. Combine spice mix ingredients in a small bowl and set aside.

    2. Mushroom Enchiladas Step 2 - Mostly Meatless Almost Vegetarian Recipes

  2. Slice portabella and white mushrooms and put in a medium bowl.

    3. Mushroom Enchiladas Step 3 - Mostly Meatless Almost Vegetarian Recipes

  3. Dice poblano and add to the bowl.

  4. In a medium saucepan over medium heat bring the salsa verde and chicken broth to a boil.

    5. Mushroom Enchiladas Step 5 - Mostly Meatless Almost Vegetarian Recipes

  5. Combine corn starch and 1 tbsp water (no lumps) in a small bowl and stir into the saucepan mixture.

    6. Mushroom Enchiladas Step 6 - Mostly Meatless Almost Vegetarian Recipes

  6. Remove saucepan from the heat, add sour cream and whisk together to incorporate.

  7. Heat oil in a large skillet over medium-high heat.

    8. Mushroom Enchiladas Step 8 - Mostly Meatless Almost Vegetarian Recipes

  8. Add the mushroom/pepper mixture and cook for 4-5 minutes or until tender.

    9. Mushroom Enchiladas Step 9 - Mostly Meatless Almost Vegetarian Recipes

  9. Add spinach and 2 tbsp water and cook for 3-4 minutes or until water is almost dissolved.

    10. Mushroom Enchiladas Step 10 - Mostly Meatless Almost Vegetarian Recipes

  10. Add spice mix, stir well and remove from heat.

  11. Warm tortillas in a skillet over medium-low heat to make more pliable. If you lightly wet the tortillas first, it works better.

    12. Mushroom Enchiladas Step 12 - Mostly Meatless Almost Vegetarian Recipes

  12. Add 1/8th of the mushroom mixture to each tortilla with a little bit of the queso fresco. Roll up the tortilla and place in a lightly greased casserole dish.

    13. Mushroom Enchiladas Step 13 - Mostly Meatless Almost Vegetarian Recipes

  13. Cover with the sauce.

    14. Mushroom Enchiladas Step 14 - Mostly Meatless Almost Vegetarian Recipes

  14. Top with the remaining queso fresco.

  15. Bake for 20-25 minutes at 375 degrees or until cheese starts to brown.

    16. Mushroom Enchiladas Final - Mostly Meatless Almost Vegetarian Recipes

Nutritional Analysis

  • Nutritional Grade: B
  • High in vitamin A
  • High in vitamin C

Nutritional information is from caloriecount.com and is shown only as a guide. While accuracy was attempted, it is not guaranteed.

Nutrition Facts
Serving Size 2 enchiladas (280g)
Servings Per Batch 4
Amount Per Serving
Calories 282 Calories from Fat 99
% Daily Value*
Total Fat 11.0g 17%
Saturated Fat 4.4g 22%
Trans Fat 0.0g
Cholesterol 21mg 7%
Sodium 742mg 31%
Total Carbs 28.1g 9%
Dietary Fiber 4.6g 18%
Sugars 2.7g
Protein 16.5g
Vitamin A 53% Vitamin C 46%
Calcium 8% Iron 12%
*Based on a 2,000 calorie diet