We try to eat meatless a few times per week (and at most snacks). Sometimes that means vegan meals, sometimes it means cheesy, filling enchiladas like these! I recommend using corn tortillas (check in their sold by a local company or in the health freezer section of your grocery store). If you can’t find them, small flour tortillas will do the job!
Creamy Vegetable Enchiladas
- 8 oz crimini mushrooms
- 1 red bell pepper sliced finely
- 8 oz frozen chopped spinach defrosted and drained
- 2 tsp olive oil
- 4 oz can chopped green chilis
- 1/2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1/2 cup green enchilada sauce or salsa verde
- 1/2 cup 2% plain greek yogurt
- 12 corn tortillas
- 2 cups shredded cheddar or cheese or choice
Heat oil in a skillet. Saute mushrooms and pepper until soft and browned. Stir in drained spinach and cook to desired level of doneness (I did about 5 minutes). Stir in green chilis, seasonings, enchilada sauce, yogurt, and half of the cheese. Stir until fully combined and taste to make sure it is seasoned to your liking.
Heat corn tortillas in a small skillet on each side, just until it will roll without tearing. While the next tortilla is heating up, add 2-3 tbsp of the filling mixture in a line along the bottom 3rd of the ready tortilla. Roll tightly, being careful not to tear the tortilla, and place seam side down in a sprayed 9x13 casserole dish. Repeat with all of the tortillas. The weight of the filling should help the enchiladas hold their shape, but use toothpicks if necessary.
Top with the enchilada sauce (I used a basting brush to spread it evenly) and remaining cheese.
Bake at 375F for 25-30 minutes.