Monday, September 12, 2011

Vegetarian Enchiladas with Green Chile Sauce


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!

Getting Started

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.

             
            Ingredients

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

Serves 8-10

Additional Notes

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.

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6 comments:

  1. Any idea about calories?thanks! Can't wait to try this.

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    1. Hmm, not sure about calories, but sites like CalorieKing (http://www.calorieking.com/) would be a great way to find out! Just add everything up and divide by how many servings you've made :)

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  2. I just want to thank you for sharing this recipe. My 9 yr old has recently decided that she is a full blown vegetarian (she has been going back and forth with this decision since she was about 5). However, prior to this her favorite dish was my Green Chile Chicken Enchiladas. She told me the other day she wanted them but without meat. I kept thinking "What in the world will I put in there if not chicken?" After a quick search, I came across your recipe, and I have to tell you my whole family is pretty excited about dinner tonight. :)

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    1. Hi Julie! I am so glad to hear this! I wondered the same thing when I first became vegetarian. Mushrooms, especially hearty mushrooms like shitake, eggplant, tofu, beans, rice, and quinoa are all great meat substitutions. If you ever need any tips, send me an e-mail and I would be happy to help! It's really wonderful that you're such a supportive mom :)

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  3. Thank you so much for your site! My hubby and I decided a week ago to go vegetarian and like you I LOVE mexican food. I can not wait to try this recipe, it looks sooooooo yummy.

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    1. Thank you for the lovely comment! I'm so glad you are enjoying my site! The first few weeks of going vegetarian were hard for me, mostly because I didn't know what to cook, so hopefully some of my recipes will help :)

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