Easy Vegetarian Enchiladas
Easy cheese and veggie vegetarian enchiladas
Servings
12-14enchiladas
Servings
12-14enchiladas
Ingredients
Instructions
Prepare components
  1. Using a bit of enchilada sauce, cook the chopped mushrooms on medium heat until they release and cook off their liquid.
  2. Add the spinach and cook off liquid, then add the corn. Try to strain out as much liquid as possible, and then move mixture to bowl for assembly. Mix in about 2 ounces of crumbled or shredded cheese.
  3. Cut of as many slices of cheese as tortillas you’re using, about 12-14.
  4. Add a couple tablespoons of oil to a skillet, heat the oil, and while maintaining a low heat, rotate each tortilla in and out of the pan, very lightly coating both sides in warm oil and then moving the tortilla to a plate. Add more oil as necessary, and stack the tortillas on top of each other to keep them warm. Once finished, cover tortillas with a towel to trap in the heat. Alternatively, microwave the tortillas long enough to warm them up.
Assemble and bake
  1. Preheat oven to 350.
  2. Add a light layer of sauce to the bottom of a 9 x 13 baking dish.
  3. In a row or somewhat staggered, arrange the following in order: plate of tortillas, enchilada sauce, sliced cheese, veggie mixture, baking dish.
  4. Pick up the first tortilla and coat both sides in a light layer of sauce. Add the slice of cheese, and then add roughly 1-2 tablespoons of the veggie mixture on top of the cheese, being careful not to overload the tortilla. I just use my hands and eyeball it. Roll up the tortilla and place it in the pan.
  5. Continue with remaining tortillas and ingredients, gently nesting the enchiladas together.
  6. Add more sauce to the top, making sure no bare tortillas are showing. Don’t overdo it though, you can always add more later. Sprinkle the remaining 2 ounces of crumbled cheese on top.
  7. Bake 25-30 minutes. Check about 20 minutes in to see if you want to add any additional sauce or cheese on top.
  8. Remove from oven and allow to settle 5-10 minutes before serving.
Recipe Notes

If you are making your own sauce, once you finish with the large skillet, pour the sauce into a wide shallow bowl and set aside for later. Do not wash the skillet, but instead use the layer of remaining sauce in the pan to start the mushrooms.