When it comes to Mexican food, Pat has lots of opinions. He grew up in San Diego eating burritos, tacos, enchiladas, etc. all the time from taco trucks. So when it came to making any of these, I had a lot to learn. Vegetables don’t go on tacos – it’s only meat, cilantro and onions. You don’t put large cubed vegetables inside of enchiladas – only cheese or shredded meats. I always wanted to put these things in tacos and enchiladas because I love vegetables. So we came to a compromise – we’ll put cheese INSIDE the enchiladas and vegetables on TOP. Excellent solution. (But I still put vegetables on tacos.)
These enchiladas are very easy and very tasty. We like to use a purple onion, zucchini and mushrooms as the vegetables, sometimes adding pinto or black beans. But you could really use any vegetables you wanted – red pepper, sweet potatoes, kale, corn, spinach and so on. To make them, you basically roll cheese enchiladas, put the vegetable and sauce mix on top and bake.
The key to making the best enchiladas is to use the right tortilla. We’ve discovered that the corn and flour blend tortillas are the best. Corn tortillas always break and the flour tortillas are too bland. But the blend is both strong and flavorful. Our grocery store Sprouts makes a blended tortilla, but we’ve also tried La Tortilla Factory, which is the same thing.
These enchiladas are great on their own, but I like to make them with some cilantro lime rice as a side, featured in the picture below.
Pat’s zucchini, mushroom and cheese enchiladas
Prep time: 20 minutes
Cook time: 40 minutes
1 purple onion, diced
2 cloves garlic, diced
2 small zucchinis, diced
1 pack of baby bella mushrooms
salt and pepper
1 tsp cumin
1 tsp chili powder
1 15oz. can red enchilada sauce (we use Hatch)
1 block of pepper jack, Monterey jack, or cheddar cheese cut into 8 long cubes (long enough to span the tortilla)
8 flour-corn blend tortillas
Any topping of your choosing
Preheat over to 375 degrees F.
Start by cooking the onions in a skillet with some olive oil, salt and pepper for about 6 minutes, until they start to sweat. Add the garlic, cooking for a minute. Add the zucchini and mushrooms, cooking for a few minutes. Sprinkle with cumin and chili powder. Add the can of enchilada sauce, fill the can up about 1/3 with water and add that. Bring to a boil, reduce the heat to medium and continue boiling for about 10 minutes.
Roll the enchiladas by placing a long cheese cube on the edge of the tortilla and roll, securing with a toothpick and placing in a baking dish. You can top these with some slices of avocado if you want to, but it’s not necessary.
Top the enchiladas with the sauce and grate some cheese on top if you have some left over. Bake for about 15-20 minutes or until the cheese is melted on top and the sauce is bubbling.
Remove the toothpicks and serve with your choice of toppings. My favorite is sour cream and guacamole.