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Home » Dinner » Vegetarian Enchiladas

Vegetarian Enchiladas

Created: September 29, 2022 Updated: September 29, 2022 by Lyuba Brooke 10 Comments

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These Vegetarian Enchiladas are the ultimate comforting meatless meal. You will not miss the meat with these delicious, cheesy, creamy enchiladas. The filling is a simple mixture of spinach, mushrooms, shallots, and cheese all rolled into a soft tortilla and baked in a creamy sauce.

If you want to try more creamy enchiladas, try our Creamy Shrimp Enchiladas and Turkey Enchiladas. For more traditional enchiladas, don’t miss our Chicken Enchiladas and Beef Enchiladas.

two creamy spinach and mushroom enchiladas on the plate.

Creamy, Cheesy Comforting Enchiladas

Comforting. Meatless. Cheesy. There are so many descriptors I can use to talk about these Vegetarian Enchiladas, but I can really summarize it with just this phrase – MUST MAKE! Even if you’re the biggest carnivore, you’ll love these rich and hearty enchiladas.

If you’ve never made enchiladas before, have no fear! It may seem a little daunting at first (we all get nervous rolling that very first tortilla with filling), but it’s really easy to get the hang of it. This is a quick and easy dinner you’ll love making time and time again!

Simply put, you just need to make the filling and sauce, then spread that cheesy, veggie-packed filling evenly amongst the tortillas. Roll those tortillas, smother them in your creamy sauce, then bake. It’s so simple!

If you have a picky eater at the table, they might not even realize they’re eating lots of spinach and mushrooms in every delicious bite of these Vegetarian Enchiladas. I think we can thank the ingredients like Monterrey Jack cheese, tortillas, and the creamy sauce for disguising the veggies so nicely.

ingredients for vegetarian enchiladas on a board.

Ingredients You’ll Need:

For the filling:

  • Olive Oil – You can swap this with avocado oil if preferred.
  • Spinach – I prefer using fresh spinach, but you can use frozen if needed.
  • Mushrooms – You can use oyster, crimini, and/or shiitake mushrooms.
  • Shallots – In a pinch, you can use a yellow onion instead, but shallots are preferred.
  • Garlic – for the best flavor and aroma, use fresh garlic.
  • Monterrey Jack Cheese – For the best flavor and consistency, use grate the cheese yourself off the block, not pre-shredded.

For the sauce:

  • Heavy Whipping Cream – For the rich and creamy sauce, don’t substitute this with any other dairy product.
  • Sour Cream – use a full fat sour cream.
  • Garlic Powder
  • Salt
  • Black Pepper

For the enchiladas:

  • Flour Tortillas
  • Monterrey Jack Cheese
  • Cilantro – This is an optional (but highly recommended) garnish!

Cooking Instructions

Prepare the ingredients.

Before you get started, you’ll want to make sure everything is ready to go! Chop the spinach, slice the shallots and mushrooms, and mince the garlic. Grate the cheese. Whisk the sauce ingredients together in a small bowl.

chopped spinach in a large cooking pan.
cooked spinach in a pan.
spinach mushrooms and onions cooked in a pan.
mixing filling for the enchiladas in a bowl.

Make the filling.

Heat the spinach with a little oil in a large pan over medium-low heat. Cover the pan and let the spinach totally cook down. Make sure to stir from time to time.

Transfer the cooked spinach to a mesh strainer. Let it cool as it drains.

Add more oil if needed to the pan and increase the heat to medium. Sauté the shallots. As they soften, add the mushrooms. Cook until the mushrooms and shallots are totally done. Add garlic and then, add squeezed spinach. Season with a pinch of salt and pepper and cook for about one more minute.

Transfer the veggies to a bowl. Add about 8 oz. of the grated cheese to the bowl as well and mix to combine.

four tortillas with spinach filling spread in each.
rolling the enchilada with the filling.
four rolled enchiladas in the white baking dish.
adding cream mixture to the rolled enchiladas in a dish.

Assemble and bake the enchiladas.

Preheat the oven to 375°F. Lightly grease a 9×9 casserole baking dish.

Divide the filling evenly among the tortillas. Spread the filling in a line right down the center of each tortilla, roll them, then place them seam down in the prepared baking dish.

Give the sauce one more whisk, then pour it evenly and slowly over the assembled vegetarian enchiladas.

Spread the remaining cheese over the top and bake for 20 minutes.

baked creamy enchiladas in a white dish.
closeup of cut enchilada on a fork.

Storing and Reheating

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. 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.

pulling out two enchiladas out of the baking dish.

Frequently Asked Questions

Can I use corn tortillas instead of flour?

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.”

Can I use frozen spinach?

You can use either frozen or fresh spinach. Fresh spinach needs to be cooked first and frozen spinach should be completely thawed. For whichever one you use, make sure to squeeze out most of the liquids before adding it to the filling mixture!

What cheese is best to use?

I absolutely love using Monterrey Jack cheese in 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. Whichever you choose, I always highly recommend that you get a block and grate the cheese yourself. It tastes and melts much better because there are not separators or additives like you have in the pre-shredded cheeses.

What are side dishes to serve with vegetarian enchiladas:

Rice is a good side dish so you can serve them with Spanish Rice or Rice Pilaf and add some black beans or refried beans as well.
If you want something lighter like vegetables, go with Haricots Verts, Cauliflower, or Black Bean and Corn Salad.

cutting some of the enchilada off with a fork.

PIN THIS RECIPE TO MAKE LATER

Spinach Mushroom Vegetarian Enchiladas

These Vegetarian Enchiladas are the ultimate comforting meatless meal. The filling is a simple mixture of spinach, mushrooms, shallots, and cheese all rolled into a soft tortilla and baked in a creamy sauce.
5 from 1 vote
Print Pin SaveSaved! Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 4
Calories: 837kcal
Author: Lyuba Brooke

Ingredients

Filling:

  • 2 tbsp olive oil
  • 10 oz spinach
  • 10 oz mushrooms like oyster, crimini, and/or shiitake
  • 2 shallots
  • 4-6 garlic cloves
  • 8 oz grated Monterey jack cheese

Sauce:

  • 1 1/4 cup heavy whipping cream
  • 1/2 cup sour cream
  • 1 tsp garlic powder
  • salt to taste
  • black pepper to taste

Enchiladas:

  • 4 soft taco flour tortillas (8-inch)
  • 4 oz grated Monterey Jack cheese
  • fresh cilantro optional garnish
US Customary – Metric

Instructions

  • Prepare your ingredients first: chop spinach, slice shallots and mushrooms, mince the garlic.
    Grate all the cheese.
    Whisk ingredients for the sauce together in a small bowl.

Filling:

  • Heat up a large cooking pan over medium-low heat and add oil. Add chopped spinach, cover and cook until completely cooked down. Make sure to stir from time to time.
  • Take the spinach out of the pan and into a mesh strainer. Let is cool while it drains off.
  • In the same pan, add more oil if needed, and raise the heat to medium. Add sliced shallots and start to sauté. When onions start to soften, add mushrooms. Cook until mushrooms and onions are completely done.
  • Move veggie to the side and add garlic. Sauté just until fragrant and mix with onions and mushroom. Gently squeeze most of the liquids from the spinach and mix it in with the vegetables in the pan. Season with some salt and pepper and cook another minute or so.
  • Transfer the vegetables into a mixing bowl and add 8 oz. grated cheese. Mix quickly and thoroughly.

Prepare Enchiladas:

  • Preheat the oven to 375° and lightly grease a 9×9 casserole baking dish (or another dish that you comfortable fit 4 enchiladas).
  • Divide the filling evenly among the four tortillas. Spread the filling in a line across the center of each tortilla. Roll each tortilla and place them into the baking dish, seam down.
  • Give the sauce another whisk and pour in evenly and slowly over the enchiladas, letting the sauce seem through inside and in the middle.
  • Spread remaining grated cheese over the top and bake for about 20 minutes.

Nutrition

Calories: 837kcal | Carbohydrates: 30g | Protein: 30g | Fat: 68g | Saturated Fat: 38g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 177mg | Sodium: 825mg | Potassium: 887mg | Fiber: 5g | Sugar: 8g | Vitamin A: 8573IU | Vitamin C: 23mg | Calcium: 839mg | Iron: 4mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles
two images of two spinach vegetarian enchiladas.

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

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Filed Under: Dinner, Gluten Free, Mexican and Tex-Mex, Vegetarian

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.

Comments

  1. Elisa says

    March 22, 2023 at 12:09 pm

    5 stars
    These enchiladas are so good!

    Reply
  2. Yini says

    June 5, 2012 at 2:57 pm

    The best part is that they are meatless and look delicious – Thank you for posting these recipes.

    Reply
  3. Sharon Anne Hill says

    December 15, 2011 at 7:23 am

    I love mushrooms and spinach; I too would love this and WILL want to try it, but it’d have to be with my GF’s because my hubby would be wanting meat too. He’d call it chick food for sure; hey I love chick food!

    Sharon Anne @ ShareAlikeCooking.blogspot.com

    Reply
  4. Jaime says

    December 10, 2011 at 6:31 am

    Featured you tonight!

    http://polkadotsonparade.blogspot.com/2011/12/foodie-friday.html

    Reply
  5. Kimberly @ The Brown Eyes Have It says

    December 8, 2011 at 4:58 am

    Yummm! Those look really, really good. I LOVE mushrooms. I’m adding this to my menu for next week. Thanks!

    Reply
  6. June Scott says

    December 8, 2011 at 4:01 am

    These sound really good, Lyuba! Definitely going to try them!

    Reply
  7. marissa says

    December 7, 2011 at 11:14 pm

    this looks amazing I’ve love you to add it to my what we wore and made party over at http://raegunwear.blogspot.com

    Reply
  8. Lisa says

    December 7, 2011 at 2:10 pm

    Haha, my husband is just like yours. When my son can eat veggies, I can totally see him passing them off and saying he’s doing a good deed. But I think these enchiladas would be a hit in our house! Spinach is well-liked by all of us!

    Reply
  9. Stephanie says

    December 7, 2011 at 3:00 pm

    Ohhh yum, this looks delicious!!

    Stephanie

    Reply
  10. Mary says

    December 6, 2011 at 10:28 pm

    This sounds delicious! My husband is the same way as yours, though. Drives me nuts!

    Mary
    http://piccolajellyfish.blogspot.com

    Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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