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Mushroom and Zucchini Enchiladas

[heart_this] · Dec 3, 2010 · 32 Comments

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
Zucchini Enchilada Roll Ups

Food, Main Course, Mexican, Mushroom, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Barefoot Belle says

    December 3, 2010 at 3:29 am

    This looks so good…I want some right now (and I'm not even hungry!)!

    Reply
  2. Anonymous says

    December 3, 2010 at 5:28 am

    What a lovely fresh new take on enchiladas.
    🙂 Mandy

    Reply
  3. Les rêves d'une boulangère (Brittany) says

    December 3, 2010 at 6:41 am

    I prefer enchiladas like these; without a load of meat! Delicious combination.

    Reply
  4. Fuat Gencal says

    December 3, 2010 at 7:12 am

    Ellerinize sağlık, çok leziz ve şifa dolu bir lezzet olmuş.

    Saygılar.

    Reply
  5. Rosa's Yummy Yums says

    December 3, 2010 at 7:38 am

    A great filling idea! Yummy.

    Cheers,

    Rosa

    Reply
  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
  7. Olga P says

    December 3, 2010 at 8:31 am

    Should be really good! And the photos are great

    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
  9. Joanne says

    December 3, 2010 at 11:17 am

    The thing I love about enchiladas is that you really can throw anything in them and they taste great! These look delicious.

    Reply
  10. the blissful baker says

    December 3, 2010 at 11:48 am

    this looks so yummy! i'm not really a vegetarian, but i do prefer dishes with no meat. i'll try this one soon!

    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
  12. Jun says

    December 3, 2010 at 2:33 pm

    Aaaaah… I want to eat these now…

    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
  14. Jennifer says

    December 3, 2010 at 3:39 pm

    So hearty looking! This is a perfect wintery enchilada. loooove it!

    xoXOxo
    Jenn L @ Peas & Crayons

    Reply
  15. Olga says

    December 3, 2010 at 4:50 pm

    It looks delicious as usual. To be tried for sure.

    Reply
  16. We Are Not Martha says

    December 3, 2010 at 9:32 pm

    This is definitely the perfect way to enjoy mushrooms. Unique and delicious enchiladas 🙂

    Sues

    Reply
  17. Butcher Supplies says

    December 3, 2010 at 10:13 pm

    These look and sound delicious. Can't wait to give them a try in my kitchen.

    Reply
  18. Kelley says

    December 3, 2010 at 10:15 pm

    These look delicious. I love anything with mushrooms!

    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
  20. Mushrooms Canada says

    December 4, 2010 at 12:53 am

    Looks delicious Kevin. A great take on a classic!

    Reply
  21. Zangari Studio says

    December 4, 2010 at 7:02 am

    This looks soooooo delicious!! I will have to give it a try this winter!

    Reply
  22. Pam says

    December 4, 2010 at 1:15 pm

    Great combo of ingredients. It looks delicious!

    Reply
  23. Aggie says

    December 5, 2010 at 1:00 pm

    I love the veggies in this!! Looks great!

    Reply
  24. Shanthi says

    December 6, 2010 at 12:33 pm

    Awesome and gorgeous

    Reply
  25. Indonesia Eats says

    December 6, 2010 at 6:42 pm

    This looks so yummy

    Reply
  26. Victoria (The District Chocoholic) says

    December 7, 2010 at 12:34 am

    I absolutely love zucchini AND Mexican food. What a great recipe; so glad I stumbled upon your blog!

    Reply
  27. Anonymous says

    December 11, 2010 at 2:06 am

    Well done! Very creative use of Mexican flat bread. I Appreciate this Blog.

    Reply
  28. melissa says

    December 14, 2010 at 2:14 am

    Just made these tonight. I love them!

    Reply
  29. odi says

    December 26, 2010 at 6:00 pm

    I may say it is more tex-mex, you should try mozarella or parmigiano cheese instead of cheddar

    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
  32. Kevin says

    July 16, 2011 at 10:30 am

    Crystal H: Good eye! I used a combination of sliced cremini and diced portobello.

    Reply

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