If you know me, then you know I LOVE Mexican food. When I became a vegetarian it was one of
the things I had the hardest time adapting to. All of the wonderful, yummy Mexican meals I liked before contained mass quantities of delicious meat, and trying to make them vegetarian just wasn't the same.
One of my favorite dishes, pre-vegetarian, was my mom's chicken enchilada recipe, which was absolutely amazing. She used chicken, chipotle peppers, black beans, olives, jack cheese, and green chile sauce. I was really craving some of these delicious enchiladas recently, so I decided to recreate my own meat free version, and see how it compared. To my surprise, I think I like the vegetarian version better! I was really happy with the result, and to top it off, I decided to make my own roasted green chile sauce from scratch. The best part? This recipe made enough for two dinners and two lunches, meaning I didn’t have to cook tonight!
This recipe is incredibly easy to make. Start by sautéing the mushrooms and a little bit of coarse salt in olive oil. When the mushrooms are golden and tender, mix in the spinach and remove the pan from heat. (The residual heat of the pan should be enough to wilt the spinach.) While the mushrooms are cooking, chop up the olives, chipotle peppers, and jalapeno slices; rinse and drain the beans; and shred the cheese. If you want your enchiladas to be less spicy, leave out the jalapeno slices.
Once all of the ingredients are ready, simply mix everything together in a large bowl, making sure to reserve some of the sauce and cheese for the topping. Stuff the tortillas as full as you can and place them seam side down in a baking dish. Don’t be afraid to squish them together! Next pour the remaining sauce over the top, sprinkle with the remaining cheese, and then bake at 350 degrees for 25-35 minutes or until bubbly.
Wrapping it up
Let the enchiladas cool slightly before serving (about 5 min) and enjoy! These enchiladas are always a big hit, even for my meat eating friends, and are even better for leftovers the next day.
8-10 medium or large flour tortillas (Use medium if your baking dish is less than 13x9 inches)
3 1/2 cups (28oz) green chileenchilada sauce (reserve 2 cups for topping)
12oz mushrooms, sliced
1, 6oz can large black olives, sliced
2 heaping cups of baby spinach
1, 15.5oz can whole pinto beans (low sodium if you can find it)
1, 15.5oz can black beans (low sodium if you can find it)
2 chipotle peppers (canned), finely chopped
10 jalapeno slices (canned or jarred), finely chopped
1/2lb jack cheese, grated
Olive oil for sautéing mushrooms
The baking dish I have is a weird size (11x8 or something like that), so I used medium size tortillas. If you have a larger pan, you may need to use large tortillas. Also, make sure the enchiladas are completely covered on the top with sauce or it will get too dry in the oven; if you use canned sauce, use a little bit less or it will be too wet.
Thanks for reading my blog! Please leave your thoughts, ideas, suggestions, or meals you would like to see me cook, in the comments below. If you like this blog, please follow me!