Vegetarian Enchiladas Verdes

Amanda Chasten
by Amanda Chasten
8 people
40 min

Perfectly spicy, fresh and packed with veggies, you can’t go wrong with these homemade vegetarian enchiladas verdes!

These vegetarian enchiladas verdes are a little bit spicy, full of flavor and come together in less than an hour. They are stuffed with freshly sautéed mushrooms, zucchini, onion, red potatoes, and Monterey jack and sharp cheddar cheese blend. Then we smothered them with homemade salsa verde and more cheese. Are you hungry yet?! Because I am! Keep reading and by the time you’re finished, you’ll know how to make some delicious enchiladas. It’s much easier than it sounds.

Grocery List for Vegetarian Enchiladas Verdes

  • 2 small-medium zucchini
  • 6 tomatillos
  • 2-3 jalapeno peppers
  • garlic
  • 1 bunch of cilantro
  • salt
  • Flour tortillas
  • Shiitake or baby bella mushrooms
  • 1 red or yellow onion
  • 1 lb red potatoes
  • shredded Monterey jack and sharp cheddar cheeses
How to make homemade salsa verde

The key to flavorful salsa is to char (most of) your ingredients first. For this salsa, don’t char the zucchini – boil this instead until it’s soft enough to pierce with a fork. The cilantro does not need to be charred either. Peel the onion and slice in half and remove husks from the tomatillos. Peel garlic cloves. In a cast iron skillet, on a griddle or on your grill, char the veggies over medium-high heat. This does not require any oil in the pan, simply get the pan or grill exceptionally hot and add the veggies, turning every 5 minutes or so. It’s okay if the veggies get a little bit black – this will bring out a nice smoky flavor in the salsa.

After about 15 minutes, pull the veggies off of the stove or grill with tongs and transfer to a blender. Add cilantro and about a 1/2 teaspoon of salt. Add about a 1/2 cup of water and blend. If salsa is too thick, add more water or chicken broth until you reach a desired consistency. The salsa shouldn’t be super thick, but also not too thin – it should be chunky and have medium viscosity. Please comment below with any questions!

Vegetarian Enchiladas Verdes
Recipe details
  • 8  people
  • Prep time: 25 Minutes Cook time: 15 Minutes Total time: 40 min
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  • 6-8 flour tortillas
  • 1 cup shredded cheese (I used Monterey jack and sharp cheddar cheese mixture)
  • 8 oz shiitake or baby bella mushrooms, chopped
  • 1/2 yellow onion, diced
  • 1 medium zucchini, diced
  • 2 tsp olive oil
  • 1/2 tsp garlic salt
  • 1/2 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1-2 cups red potatoes
Homemade Zucchini Salsa Verde
  • 1 medium/small zucchini
  • 6 tomatillos
  • 4 cloves garlic
  • 1 yellow onion
  • 2 Jalapeño peppers
  • 1/2 cup fresh cilantro
  • salt to taste
  • 1/4-3/4 cup chicken broth add more or less to achieve desired consistency

Boil water and add whole red potatoes and one of the zucchini. Boil until soft enough to pierce with a fork.
Make the salsa. Start by charring the jalapeños, tomatillos, garlic and onion as described in the text above. Remove zucchini from boiling water when soft enough to easily pierce with a fork.
When soft and nicely charred, add to a blender. Add in cilantro, salt, and chicken broth. Start with a 1/4 cup of broth and add more as you go, up to 1/2-3/4 cups. Salsa should be able to blend easily, but should not be too thin.
Remove red potatoes from water when soft enough and dice.
Heat 2 tsp olive oil over medium heat until shimmering. Sauté mushrooms, diced potatoes, zucchini and onion with salt, cumin and cayenne. Cook 5-7 minutes or until veggies begin to soften.
Preheat oven to 375 degrees. In a 9"x11" baking pan, pour a thin layer of salsa verde and spread all over the bottom.
Start filling the tortillas. Lay tortilla on a plate or cookie sheet and fill with the veggie mixture and sprinkle with the shredded cheese. Then, roll up and place seam side down in the pan. Repeat this until tortillas are crowded together vertically across the pan. This will help keep them closed.
Smother tortillas with more salsa until completely covered.
Sprinkle the remaining cheese on top.
Bake for about 15 minutes or until cheese is bubbly and completely melted.
Top with jalapeño slices, crema, and fresh cilantro if desired. Enjoy!
Amanda Chasten
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