Cheesy Vegetable Enchiladas In Creamy Verde Sauce
It’s been a while since I’ve made some enchiladas. I don’t know what I’m waiting for because enchiladas are ALWAYS so popular with my family.
Not a surprising fact that everyone loves them because how do you not love cheesy, saucy, warm enchiladas wrapped in a soft, sauce soaked tortilla? I’m drooling just thinking of it and it thinking about it gets that reaction, just imagine what happens when you pull it out of the oven and the scent hits your nose. It’s heavenly!
In my book, even tacos, burritos, or chimichangas don’t come close to the deliciousness that enchiladas are. I think it’s the “baked in sauce” part that brings all ingredients together in one bite and soaks through the tortilla and the filling. That is what makes enchiladas my favorite Mexican-style dish. Whether enchiladas are packed with meat or they are vegetarian enchiladas, they are always so comforting and satisfying!
Tips for Success To Make These Vegetable Enchiladas
- Veggies: Feel free to add more or different veggies if you want. Use your favorite veggies, just remember to adjust the amount. You don’t want to overpack the tortillas.
- Cheese options: Monterrey Jack cheese is great for enchiladas because of the smooth and creamy consistency when it’s melted. If you want to add a little spice, use Pepper Jack cheese instead. If you want strong and sharp cheese notes, you can use a combination of Monterrey Jack and sharp white cheddar cheeses.
- Corn vs Flour Tortillas: You can use corn or flour tortillas, whichever you prefer works just fine. While corn tortillas are traditional, flour tortillas are softer and hold together better. For enchiladas, you are looking for about 8-inch tortillas. Note: that flour tortillas will often be larger than corn tortillas, but you can always just use more of the smaller ones. 8-inch flour tortillas are usually labeled “soft taco.”
- Do give the mojo marinade time to reduce in the pan, the concentration of flavor will be wonderful!
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Cheesy Vegetable Enchiladas
Ingredients
Vegetables:
- 3 medium bell peppers mix up the colors
- 1 small red onion
- 8 oz medium portobello mushrooms
- 2 large poblano peppers
Mojo Marinade:
- Juice from 1 large orange
- Juice from 1 large lime
- 2 Tbsp white vinegar
- ¼ cup olive oil
- 4 garlic cloves
- 2 Tbsp minced cilantro
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2-1 tsp ground chili powder more if you want spicier marinade
- Salt to taste
Creamy Salsa Verde Sauce:
- 8 oz can salsa verde
- 1/4 cup sour cream
- 1/2 cup heavy whipping cream
- Salt to taste
- 1/2 tsp chili powder
- 2/3 cup grated Monterrey Jack cheese
Enchiladas:
- 6-7 “soft taco” large flour tortillas
- 12 oz Monterrey Jack cheese block, grate yourself
Topping:
- 1 large avocado
- 1 Tbsp minced fresh cilantro
- 2 Tbsp lime juice
Instructions
Veggies:
- Slice peppers, onion, and mushrooms thinly. (Take out the seeds from all the peppers.) Add them into a large mixing bowl.
- Whisk together ingredients for the marinade and pour marinade over veggies. Mix well and let them stand for 15-20 minutes.
- Preheat a large cooking pan over medium heat and add a little bit of oil. Take the veggies out of the bowl but save most of the marinade for later.
- Cook veggie, stirring often, until softened. Raise the heat to medium-high and add marinade to the veggies. Cook for a few more minutes, stirring often, until most of the marinade is reduced. Take off heat.
Sauce:
- Heat up a sauce pot over medium heat. Add salsa verde to the pot, bring it to simmer, and lower the heat a little.
- Let it simmer for a couple of minutes and whisk in sour cream and heavy whipping cream. Let the mixture heat through and add grated cheese, salt, and chili powder. Stir until cheese is melted and sauce is smooth. Take off heat.
Enchiladas:
- Grate Monterrey Jack cheese and set side.
- Preheat the oven to 350℉. Lightly grease a 9×13 baking dish and spread a little bit of sauce over the bottom.
- Spread some cheese along the center of the tortilla. Scoop some vegetable mixture (with a slotted spoon) over the cheese. Roll tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, vegetables, and most of the cheese. Leave some cheese for topping.
- Pour remaining sauce all over enchiladas and sprinkle remaining Monterrey Jack cheese on top.
- Bake for 17-20 minutes.
Topping:
- Cut, take out the pit and peel avocado. Chop avocado and add it to a small mixing bowl. Add lime juice and cilantro. Mix well and spread it over the cooked enchiladas. (If you want MORE avocado topping, feel free to double it.)
Notes
- Storing: You can transfer your leftover enchiladas into a food storage container with a lid or store them right in the baking dish where they were baked. Just make sure to cover it airtight. Store your leftovers in the refrigerator for about 3-4 days.
- Reheating: You can reheat individual portions in the microwave. For the best results, reheat all of them in the oven at 350°F, just until warmed through for about 15 minutes.
Nutrition
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I love these! Thank you for sharing this recipe!
Thanks for this recipe! We’ve made it multiple times and it always hits the spot.
lookingfor a good vegiterian enchalada.
Will try these tonight.
sorry i misspelled vegetarian
I really hope you enjoy it, Jana! Thank you 🙂
These are yummyful! Made them tonight minus mushrooms (still trying to get the 22 year old child to try them) and we both loved the recipe. It’s so flavorful.
Made these tonight. They were awesome, so full of flavor. I omitted the mushrooms and added corn and black beans.
Awe, thank you! I’m so glad to hear that 🙂
Don’t be afraid to add any veggies you love!
I could eat enchiladas every single day!! There are so many ways to make them and yours, Lyuba, looks amazing. This is such a great way to get in a meatless meal. I certainly don’t think you’d miss the meat with all the other flavors that are going on. Great photos!! Have a Happy Sunday!
Awe, thank you so much! I LOVE enchiladas myself. With so much veggies and cheese flavors, you won’t need no meat 🙂
Thank you, Marisa!