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Potato and Mushroom Enchiladas

January 28, 2015 By Chuck Underwood 15 Comments

potato enchiladas

Potato Enchiladas?  Really?

 

Being a former New Mexican, I never would have thought of using potatoes for Enchilada Filling, but I was so wrong!

With the addition of mushrooms, and a little dab of Tofu Sour Cream on top these potato enchiladas are the BOMB!

Oh my gosh –  and the sauce……  Who knew homemade enchilada sauce could be so easy and tasty.

When my daughter and wife go back for seconds, you know it’s good.

Many thanks to the folks at Forks Over Knives and The Starch Solution for this amazing recipe.

 

 

Homemade Enchilada Sauce

 

Start by making this amazingly easy Enchilada Sauce.

One taste of this and you’ll wonder why you ever bought that canned stuff in the stores.

So fresh soooooo good!

  • 8oz can of Tomato Sauce
  • 1.5 Tablespoons of Chili Powder
  • 1/4 teaspoon Ground Cumin
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Garlic Powder
  • 1/8 teaspoon Ground Pepper
  • 2 Tablespoons Cornstarch

Whisk this all together in a small saucepan and slowly add 1 1/2 cups of cold water.

Cook over medium heat, stirring continuously, until it thickens.

 

Tofu Sour Cream

 

This sour cream is 100% Dairy-Free.

If you’ve never experimented with Tofu – don’t be afraid to give this a try.

You’ll be amazed how close this comes to the real thing.

  • 1 package Extra Firm Tofu
  • 2-3 Tbls Lemon Juice
  • 1-2 Tbls Red Wine Vinegar
  • 1 clove garlic
  • 1/4 tsp salt
  • 2-3 Tbls of water for consistency

Add all the ingredients to a blender,

Start with 1 Tablespoon of each liquid and add more, one by one, until you get the taste and consistency you like.

 

 

potato enchiladas
Print
Potato and Mushroom Enchiladas
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
These Potato and Mushroom Enchiladas are amazing. Being a former New Mexican, I never would have thought of using potatoes for filling, but I was so wrong!
Course: Main
Cuisine: Mexican
Servings: 4 -6
Author: Brand New Vegan
Ingredients
  • 4 large Yukon Gold Potatoes
  • 1 Yellow Onion (diced)
  • 2 cloves Garlic (minced)
  • 8 oz Mushrooms
  • 3/4 cup Low Sodium Vegetable Broth
  • 1 tsp Pickled Jalapenos (minced)
  • 1 tsp Chili Powder
  • Pepper to taste
  • 1 handful Fresh Spinach (sliced into strips)
  • 2 1/2 cups Enchilada Sauce
  • 8 Tortillas
Instructions
  1. Preheat oven to 350 degrees
  2. Boil potatoes in enough water to cover for 5 minutes, drain.
  3. Saute onion and garlic in 1/4 cup broth until softened
  4. Add another 1/4 cup broth and mushrooms, cook till softened
  5. Add last 1/4 cup of broth, spices, and potatoes
  6. Stir until heated through and bubbly
  7. Stir in spinach and remove from heat
  8. Lay potato mixture down center of each tortilla and roll
  9. Lay each enchilada, seam side down, in a 13" x 9" Baking Dish
  10. Cover with remaining sauce
  11. Cover dish with foil and bake for 30 min
Recipe Notes

Top with salsa, fresh tomatoes, shredded lettuce, or Tofu Sour Cream

 

 

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Filed Under: Potato Dishes, Recipes

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Reader Interactions

Comments

  1. John Johnny Dorey

    January 28, 2015 at 6:05 pm

    Former New Mexican here, too. Can hardly wait to try this it looks so good. Thanks,

    Reply
  2. washbear

    January 29, 2015 at 12:02 pm

    These were the bomb! Wow, great recipe! Thanks for posting it!

    Reply
  3. mike

    March 12, 2015 at 6:36 pm

    It says to cover with remaining sauce but I do not see where you use it in recipe except at end?

    Reply
    • Karen

      February 26, 2019 at 7:24 pm

      I put half the sauce in with the potato mixture then covered with the rest. Will double sauce next time. This was good eating!

      Reply
  4. Debbie

    March 14, 2015 at 12:57 pm

    Thank you for this recipe! Thanks also for making it so easy to print the recipe.

    Reply
  5. diane

    April 20, 2015 at 9:41 am

    Chuck, when I hit the printer button, I get “page not found.” Thanks

    Reply
    • Chuck Underwood

      May 18, 2015 at 2:39 pm

      Diane, the print button issue has been fixed. I just now saw this comment so sorry in replying so late .

      Reply
  6. nonyabizzz

    June 3, 2017 at 5:00 pm

    OK, first off, this makes waaay too much filling for 8 enchiladas. That said, the flavor is spot on. These are great…

    Reply
  7. Ginger Conrad

    December 21, 2017 at 3:36 pm

    I love this sauce but thicken it with masa flour.

    Reply
  8. Melissa

    November 11, 2019 at 10:08 am

    Are the potatoes supposed to be diced before boiling?

    Reply
    • Chuck Underwood

      November 11, 2019 at 1:14 pm

      I usually quarter them. The smaller the piece the quicker they’ll cook.

      Reply
      • Becky

        January 10, 2020 at 2:15 pm

        …and then they are mashed?

        Reply

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Recipe Key

OFOil Free
GFGluten Free
MMMary's Mini
NFNut Free
SFSoy Free
LFLow Fat
IPInstant Pot
VVegan
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Hi I'm Chuck, and I make switching to a plant-based diet as easy as possible by recreating all of your favorite comfort foods. You're not going to believe how good it tastes and chances are, you're not gonna miss a thing!

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