Veggie Enchiladas

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September 5, 2010 by Sara Kreidler

Every time I go to Mad Mex, I order the Kritsy’s Big Sister’s Red Velvet Enchiladas with portabella mushrooms substituted for the chicken.  I attempted to recreate these enchiladas at home, using some additional veggies and homemade salsa verde.


  • 3 tablespoons olive oil
  • 1 yellow squash, cut into 1″ half moon slices
  • 1 zucchini, cut into 1″ half moon slices
  • 1 red bell pepper, cut into 1″ chunks
  • 1 large package of baby portabella mushrooms, cleaned and halved
  • 1 clove of garlic, minced
  • 1 teaspoon crushed red pepper flakes
  • 1 bag of baby spinach
  • 2 cups shredded cheddar or jack cheese
  • Salsa verde (recipe below; or used canned enchilada sauce)
  • 12 small corn tortillas


  • Preheat oven to 350 degrees.
  • In a large cast iron skillet, saute yellow squash, zucchini, and bell pepper in 1 tablespoon olive oil and season with salt and pepper. Transfer cooked veggies to a large bowl and set aside. Add 1 tablespoon olive oil to the skillet and saute the mushrooms, seasoning with salt and pepper. Transfer cooked mushrooms to a separate bowl and set aside. Add another tablespoon of olive oil to the skillet and cook the garlic for about 1 minute, then add spinach and red pepper flakes, salt and pepper. Transfer cooked spinach in a separate bowl and set aside. Drain as much liquid as possible off of all of the cooked veggies, then combine the veggies into one bowl. Add 1/4 cup shredded cheese and mix well.
  • Heat the salsa verde over medium low heat, stirring often.
  • Place 4 tortillas between two wet paper towels and microwave for a few seconds according to directions on package. Repeat until all tortillas are warm and keep covered with a wet paper towel.
  • Lay one tortilla flat. Place 2 heaping spoonfuls of veggie and cheese mixture down the center of the tortilla. Sprinkle 1 tablespoon cheese on top of the veggie mixture. Roll tortilla into a tube and place, seam side down, into a 13×9 pyrex baking dish. Repeat until all of the tortillas are rolled and in the pan. Pour warm salsa verde over the enchiladas. Top with remaining cheese.
  • Bake for 10 minutes.
  • Serve with salsa, sour cream, guacamole, yellow rice and black beans.

Salsa Verde, adapted from My Mexican Kitchen by Diana Kennedy


  • 1 pound tomatillos, husks removed and rinsed
  • 3 serrano chiles, minced
  • 1/2 cup minced cilantro, plus 2 tablespoons for garnish
  • 1 clove of garlic, minced
  • 2 tablespoons yellow onion, diced
  • Salt


  • In a small pan, cover the tomatillos with water and bring to a simmer over medium high heat. Reduced the heat and continue cooking for about 5 minutes or until tomatillos are soft. Drain over a bowl and reserve the cooking water.
  • In food processor, combine 1/3 cup of the reserved cooking water, serrano chiles, 1/2 cup cilantro, garlic, and onion and process until it forms a paste. Gradually add the tomatillos and continue to process, gradually adding about 1/2 cup more of the cooking liquid until the sauce reaches a medium consistency (not too thick and not too thin). Season with salt to taste.

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