Veggie Cheese Enchiladas
Show: Ask Aida
Episode: Cheese Please
Rate This RecipeRead users' reviews (10)
- Recipe categories: Cheese, Monterey Jack, Vegetables, Mushroom,
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Total Reviews: 10
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By jane_6182911
Norfolk, VA
on February 18, 2013
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I liked these, but I will be making a few tweaks. The quartered mushrooms turned my family off--a bit big and chewy. We agreed that pinto beans would be a good alternative. I also added spinach, which was a good addition. I find most bottled tomatillo salsas to be very salty (not to mention expensive, so I used half tomatillo and half fire-roasted tomato salsa, and it had a great flavor. I will make these again--it's a lot of flavor without too much work.
By sajai.love1
Los Angeles, CA
on December 02, 2011
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I added spinach and topped them with avocado.
Very tasty and different from the average chicken or ground beef enchiladas. I will be making these again!
By KellyCowell
on October 14, 2011
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I made this tonight for my fiancé. It was very good. I used medium tomatillo salsa and it was a bit spicy for me, although he loved it. Next time I will try and find a mild tomatillo salsa. I also added garlic to the mushroom and onions. A big plus is that I spent only $13 on the ingredients.
By AlohaTravels
San Francisco, Ca
on August 24, 2011
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I made this as a veggie option for my enchiladas & margaritas dinner party. I also made Tyler Florence's chicken enchiladas for meat lovers.
These veggie enchiladas were so good! I was surprised as to how tasty there were (considering how easy it was to make! So yummy! I will make both enchiladas again - these are now my go-to recipes.
By MissB23
California
on June 07, 2011
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amazing recipe!!! My husband loved it.He generally is not a big fan of left overs but for this recipe he went for seconds for the leftovers! I am going to hold on to this recipe for a long time and try some variations with some veggies and enchilada sauce. We are not meat eaters so this recipe is perfect for us!
By ss.augustine_85...
Richmond, VA
on April 13, 2011
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Awesome! Very flavorful and so easy to make. The green sauce is so good, nothing like the typical red. Have made this dish several times and it is always a hit.
By tricia_4798664
Atoka, TN
on April 04, 2011
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Delicious. I had to use whole grain flour tortillas because that is what I had. Can't wait to try this w/ the corn tortillas!
By jade.soser
Sunnyvale, CA
on June 16, 2010
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This recipe is very easy to put together. There aren't a ton of ingredients, so it's pretty budget-friendly, too. I did change two things. First, I added two handfuls of baby spinach (wilted them in after the mushrooms were done. Second, I used the 1/2 cup salsa in the filling, but then used 2 cans of enchilada sauce for the rest. Turned out great. Three enchiladas were enough to fill me up! You wouldn't miss the meat in this one. Husband wants to keep this recipe around to make again. Thanks, Aida, for another great meatless dish I can make!
By hotpennyrum_9615550
Ephrata PA
on October 30, 2009
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Normally I would think you would need more veggies than just mushrooms & onions. But that was plenty & super good! I stuck to the original recipe and it rocked! Thanks Aida!
By KristenFC
Rhode Island
on October 06, 2009
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I thought these were good, easy enchiladas. I added a handful of edimame and a chopped clove of garlic to the mushroom mixture and used only a cup of onions and 4 oz. cheese. Made only 10, but that's more than I needed. 2 cups of tomatillo salsa was enough. I can't wait to eat the leftovers tonight!