This recipe has been on my mind for a while now. It originally sprung from me thinking about new ways to enjoy mushrooms using the flavours and/or cooking styles of some of my favourite cuisines. Mexican cuisine is definitely one of my favourite cuisines so it naturally came up and I was quickly thinking about enchiladas. Although I wanted the mushrooms to be the star of the show, I did not want the entire filling to be made up of mushrooms so I added some zucchini to fill things out. I am absolutely hooked on salsa verde and thus, I decided to finish the filling off with some of the tasty stuff. It is easy enough to make your own salsa verde if you froze some tomatillos from the summer like I did, but store bought can be really good as well. I often go for the completely wet enchilada but this time I went with drier ones and I just coated the bottom of the pan with some salsa to prevent them from sticking and then topped them with a little salsa along with the cheese. For aesthetics, I finally topped each enchilada off with a sliced mushroom.
Mushroom and Zucchini Enchiladas
- 2 tablespoon oil
- 1 large onion (sliced)
- 1 pound mushrooms, I used cremini and portobello (diced)
- 1 pound zucchini (diced)
- 2 cloves garlic (chopped)
- 1 teaspoon cumin (toasted and ground)
- 1 teaspoon oregano
- 3 cups salsa verde
- 12 small corn tortillas
- 1 cup jack and cheddar cheese (shredded)
- Heat the oil in a pan.
- Add the onions and cook until tender, about 5-7 minutes at medium-high heat.
- Add the mushrooms and cook until they release their moisture and it has evaporated, about 10-15 minutes.
- Add the zucchini and cook until just tendder, about 4-5 minutes.
- Add the garlic, cumin and oregano and cook until fragrant, about a minute.
- Remove from heat and mix in a cup of the salsa verde.
- Spread 1/4 cup of the salsa verde over the bottom of your baking dish.
- Fill the corn tortillas with filling, roll them up and place them in the baking dish with the seam on the bottom.
- Pour the remaining salsa verde over the tortillas and sprinkle on the cheese.
- Bake in a preheated 350F/180C oven until the cheese is nice and bubbling and starts to brown, about 20 minutes.
Barefoot Belle says
This looks so good…I want some right now (and I'm not even hungry!)!
What a lovely fresh new take on enchiladas.
Les rêves d'une boulangère (Brittany) says
I prefer enchiladas like these; without a load of meat! Delicious combination.
Fuat Gencal says
Ellerinize sağlık, çok leziz ve şifa dolu bir lezzet olmuş.
Rosa's Yummy Yums says
A great filling idea! Yummy.
I'll bet this tasted wonderful, and it's a combination I would not have thought of. I want to try it with some extra sauteed onion added. I love it when you come up with vegetarian dishes.
Olga P says
Should be really good! And the photos are great
That picture makes my mouth water.
Sounds very easy, we used to do enchiladas a lot whilst I was at University – great food to feed hungry students!
I love the fresh taste of salsa with just about any spicy meals – I'd be very tempted to slip some chilli's into the enchilladas to give it some zing!
ps. aptly enough, my captcha is latin sl.
The thing I love about enchiladas is that you really can throw anything in them and they taste great! These look delicious.
the blissful baker says
this looks so yummy! i'm not really a vegetarian, but i do prefer dishes with no meat. i'll try this one soon!
As a vegetarian, mushrooms are one of my favorite enchilada fillings! I make enchiladas a lot but almost never the same way. Verde is definitely the way to go with veggie versions.
These look delicious and light! I love that they're not smothered with sauce and cheese!
Aaaaah… I want to eat these now…
Oh my…you got my attention… mushrooms and Mexican in the same sentence. These look so good, and light but filling. I will make these for my Mom next time she comes for dinner. Great pics too, as usual!
So hearty looking! This is a perfect wintery enchilada. loooove it!
Jenn L @ Peas & Crayons
It looks delicious as usual. To be tried for sure.
We Are Not Martha says
This is definitely the perfect way to enjoy mushrooms. Unique and delicious enchiladas 🙂
Butcher Supplies says
These look and sound delicious. Can't wait to give them a try in my kitchen.
These look delicious. I love anything with mushrooms!
This looks lovely! I'm hosting a dinner for a few friends who are vegetarians and this might be the perfect dish. Thanks for sharing!
Mushrooms Canada says
Looks delicious Kevin. A great take on a classic!
Zangari Studio says
This looks soooooo delicious!! I will have to give it a try this winter!
Great combo of ingredients. It looks delicious!
I love the veggies in this!! Looks great!
Awesome and gorgeous
Indonesia Eats says
This looks so yummy
Victoria (The District Chocoholic) says
I absolutely love zucchini AND Mexican food. What a great recipe; so glad I stumbled upon your blog!
Well done! Very creative use of Mexican flat bread. I Appreciate this Blog.
Just made these tonight. I love them!
I may say it is more tex-mex, you should try mozarella or parmigiano cheese instead of cheddar
I just made it for dinner..and oh my my..it was really delicious and most importantly it was really really quick. I was surprised! Great job!
Crystal H says
Those look like baby bella also known as cremini mushrooms, not portabellas – big difference in flavor in my opinion…. in either case, I will def be trying trying this recipe out!!! 🙂
Crystal H: Good eye! I used a combination of sliced cremini and diced portobello.