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Mushroom and Zucchini Enchiladas

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Mushroom and Zucchini Enchiladas

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

Mushroom and Zucchini Enchiladas

Mushroom and Zucchini Enchiladas

Prep Time:10 minutes Cook Time:1 hour 6 minutes Total Time:1 hour 16 minutes Servings: 4
ingredients
  • 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)
directions
  1. Heat the oil in a pan.
  2. Add the onions and cook until tender, about 5-7 minutes at medium-high heat.
  3. Add the mushrooms and cook until they release their moisture and it has evaporated, about 10-15 minutes.
  4. Add the zucchini and cook until just tendder, about 4-5 minutes.
  5. Add the garlic, cumin and oregano and cook until fragrant, about a minute.
  6. Remove from heat and mix in a cup of the salsa verde.
  7. Spread 1/4 cup of the salsa verde over the bottom of your baking dish.
  8. Fill the corn tortillas with filling, roll them up and place them in the baking dish with the seam on the bottom.
  9. Pour the remaining salsa verde over the tortillas and sprinkle on the cheese.
  10. Bake in a preheated 350F/180C oven until the cheese is nice and bubbling and starts to brown, about 20 minutes.
Similar Recipes:
Mushroom Quesadillas
Turkey and Zucchini Green Chili
Salsa Verde Lasagna
Thai Spicy Peanut Chicken Enchiladas
Chicken Enchilada Stuffed Zucchini
Chicken and Avocado Enchiladas in Creamy Avocado Sauce
Chicken and Avocado Enchiladas
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Reader Interactions

Comments

  6. NWMom says

    December 3, 2010 at 7:59 am

    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.

    Reply

  8. Distilled says

    December 3, 2010 at 9:08 am

    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.

    Reply

  11. Rachel says

    December 3, 2010 at 2:02 pm

    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!

    Reply

  13. Rhondi says

    December 3, 2010 at 3:03 pm

    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!

    Reply

  19. Anonymous says

    December 4, 2010 at 12:51 am

    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!

    Cheers,

    Stephanie

    Reply

  30. Anonymous says

    May 26, 2011 at 2:34 am

    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!

    Reply

  31. Crystal H says

    July 14, 2011 at 11:07 pm

    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!!! 🙂

    Reply

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