Creamy, cheesy, spicy enchiladas loaded with veggies, cheese, and sauce. These delicious vegetable enchiladas are made with mojo marinade and packed into tortillas with lots of Monterrey Jack cheese. The enchiladas are topped with creamy salsa verde sauce and more cheese.
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. These cheesy vegetable enchiladas are no exception to the line of delicious enchiladas that I have in my repertoire.
Do you have a favorite Mexican dinner dish?
I bet tacos will be number one for most people. That would actually be an interesting survey to conduct. I might just have to ask my Facebook followers and see what are their favorite Tex-Mex dishes.
I’m going to make an educated guess and say that top three would be Tacos, Burritos, and Quesadillas.
Cheesy Vegetable Enchiladas
- 3 medium bell peppers mix up the colors
- 1 small red onion
- 3 medium portobello mushrooms
- 2 large poblano peppers
- 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
- ½ tsp cumin
- 1/2 tsp chili powder more if you want spicier marinade
- Creamy Salsa Verde Sauce:
- 8 oz can salsa verde
- 1/4 cup sour cream
- 1/2 cup heavy whipping cream
- 1/4 tsp chili powder
- 2/3 cup grated Monterrey Jack cheese
- 6-7 “soft taco” large flour tortillas
- 12 oz Monterrey Jack cheese block,
- 1 large avocado
- 1 Tbsp minced fresh cilantro
- 2 Tbsp lime juice
- 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 5-7 more minutes, stirring often, and take off heat.
- Heat up a sauce pot over medium heat. Add salsa verde to the pot and bring it to simmer. 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.
- 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.
- 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.)