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Vegetarian Enchiladas Verdes

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Vegetarian Enchiladas Verdes

Vegetarian Enchiladas Verdes

Jessica Braider
I love enchiladas, but traditional enchiladas can take far too long to make for a weeknight family dinner, and I often find restaurant enchiladas to be too rich and cheesy. These vegetable enchiladas, inspired by a recipe from Scramble fan Alison Kavanaugh of Chapel Hill, North Carolina, are light and full of healthy vegetables rather than chicken or cheese. Scramble recipe tester Mareesa Frederick reports, “My daughter said these are ‘yummy.’ And this is coming from a little girl who never eats anything.”
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Mexican
Servings 8 servings


  • 1 tsp. canola or vegetable oil
  • 8 - 10 oz. sliced cremini or white button mushrooms
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 12 oz. baby spinach
  • 2 wedges Light Laughing Cow Creamy Swiss or Garlic and Herb cheese cut into several pieces
  • 12 oz. salsa verde (green salsa) (use a high quality jarred salsa such as Frontera)
  • 8 whole wheat tortillas (use wheat/gluten free, if needed)
  • 1 cup shredded Mexican blend cheese
  • 1 cup low fat sour cream or plain Greek yogurt (or use any variety) for serving (optional)
  • 1/4 - 1/2 cup fresh cilantro chopped, for serving (optional)


  • In a large nonstick skillet, heat the oil over medium heat. Add the mushrooms, chili powder, cumin, and garlic powder, stir to combine, and then cover the pan for 2 minutes.
  • Uncover the pan and continue to sauté the mushrooms for 2 more minutes until they are dark and tender.
  • Meanwhile, preheat the broiler, set the rack about 6 inches from the heating element, and spray a 9 x 13-inch baking pan with nonstick cooking spray.
  • Add the spinach to the skillet, cover the pan for 1 – 2 minutes until the spinach wilts, then uncover the pan and add the cheese wedges, stirring to distribute evenly. Remove the pan from the heat and set it aside.
  • In a second pan just large enough to fit a tortilla, heat 1 cup of the salsa over medium-low heat.
  • Using tongs or your fingers, dredge both sides of a tortilla in the salsa, then place about 1/8 of the spinach and mushroom mixture on one side of the tortilla, roll it up and place it in the baking pan. Repeat with remaining tortillas and filling.
  • Top evenly with the remaining salsa and all the shredded cheese, and broil them for 3 – 4 minutes until the cheese is melted and the edges are browned. Serve the enchiladas immediately topped with the sour cream and/or cilantro, if desired.

Slow Cooker Directions

  • Note: The enchiladas may break apart in the slow cooker and become more like a casserole than individual enchiladas but are still delicious. In a large bowl, combine the mushrooms, spices, spinach, and Laughing Cow cheese, using the tines of a fork to break up and distribute the cheese. Place a thin layer of salsa in the bottom of the slow cooker, then prepare and fill tortillas as directed, stacking filled tortillas in the slow cooker, alternating layers of tortillas with thin layers of salsa and a sprinkling of shredded cheese, reserving 1/4 of the cheese. Top with the remaining salsa, and cook on low for 3 - 6 hours or on high for 2 - 4 hours. 15 minutes before serving, top them with the remaining shredded cheese, and serve with the sour cream and/or cilantro at the table, if desired. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Slice the mushrooms if necessary, combine the spices, shred the cheese if necessary and refrigerate, chop the cilantro if using.
Scramble Flavor Booster: Double the garlic powder and/or use spicy salsa.
Tip: Salsa verde is composed primarily of pureed tomatillos, onion, jalapenos, cilantro, and lime. Like traditional salsa, you can find it in both mild and spicy varieties. It’s a tasty departure from tomato-based salsas and can be used in much the same way—as a dip for chips or a simple topping for grilled meat and fish.
Nutritional Information Per Serving (% based upon daily values): Calories 255, Total Fat: 7g, 10%; Saturated Fat: 4g, 16.5%; Cholesterol: 15mg, 5%; Sodium: 959mg, 40%; Total Carbohydrate: 38g, 12.5%; Dietary Fiber: 6g, 23.5%; Sugar: 6g; Protein: 11g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dinner, Fall, Gluten-Free, High Fiber, Kid-Friendly, Kosher, Low Fat, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Potluck/Buffet, Slow Cooker, Spring, Summer, Vegetarian, Winter
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