Vegetarian Enchiladas

Madeleine Cocina
Vegetarian Enchiladas


Enchiladas are a delicious and filling meal that are fairly simple to put together. This recipe for vegetarian enchiladas features mushrooms, onions, chiles, and spinach for a flavorful filling. The filling is rolled up into corn tortillas and then topped with cheese and a green tomato and serrano chile pepper sauce. The sauce adds a little bit of heat and a ton of flavor, while the cheese accents the spice and pulls everyhring together.


  • 1/4 kilogram green tomatoes
  • 1 chile pepper (Serrano)
  • 1 garlic cloves (peeled)
  • 4 sprigs coriander
  • salt
  • 1 teaspoon olive oil
  • 1/4 cup mushrooms (cleaned and sliced)
  • 1/4 onions (peeled and slice)
  • 1 chile pepper (finely green, chopped)
  • 10 spinach leaves (washed and dried)
  • 6 corn tortillas
  • white cheese (shredded)


  1. 1Boil the tomatoes and Serrano chile pepper in water until the tomatoes become soft. Add the tomatoes, chile pepper, garlic, and coriander together in a blender or food processor with a pinch of salt. Puree until smooth.
  2. 2Place a large pan or wok on the stove on medium heat. Add the olive oil, mushrooms, onion and chile pepper and saute for about 5 minutes.
  3. 3Add a pinch of salt and the spinach. Mix well and cook for another minute.
  4. 4Heat up the tortillas on a separate pan, fold them in half and then fill them with the mushroom and spinach mixture.
  5. 5Add cheese, close the tortillas, and pour the tomato sauce on the tortillas. Sprinkle more cheese on top and serve.
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