Vegan Potato Enchiladas

I made these Vegan Potato Enchiladas last night and they couldn't be easier! And they're far cheaper and tastier than anything you can get in a restaurant!

Potatoes and mushrooms make up the heart of this recipe, gently rolled into soft, corn tortillas, and then smothered and baked in my red chile enchilada sauce. I added spinach for some extra green goodness and it was delicious!

My red chile enchilada sauce is fast and easy to prepare using dried New Mexican Chiles, but any enchilada sauce will work in this very versatile recipe.

I also roasted some fresh Hatch Green Chiles earlier this week and made a very simple sauce, and that is what you see in the little bowl, just to add a little kick, but that is totally unnecessary and optional for this recipe.

Let me tell you, this tasted like I was eating in a fancy Mexican Restaurant. My wife and I visited one of our favorite restaurants last week and we ordered something similar. It wasn't nearly as good as this dish and we ended up with a $75 check! Ouch!

Save your money and make this instead. Both your tummy and your wallet will thank you.

Ingredients You'll Need

• 2 Yukon gold potatoes
• ½ white onion
• 2 cloves garlic
• 4 oz fresh Baby Bella mushrooms
• A handful of fresh baby spinach
• ¼ cup low sodium vegetable broth
• Chili powder
• 1 ½ cups enchilada sauce

Start by preparing the enchilada sauce. If you want to use canned sauce, skip this step and continue.

Making my sauce is as easy as toasting the dried chiles for a few minutes, removing the stems and seeds, rehydrating them in some very hot water until they soften, and then blending them with a few spices until smooth. The taste is amazing and the heat level on NM Chiles is pretty mild.

Full recipe here.

Then cut your potatoes into small cubes and boil them in water, just until they begin to soften (about 5 minutes). Drain and set aside.

Next, finely dice your onion and add to a saute pan with a splash or two of low-sodium vegetable broth, just to prevent sticking. When they begin to soften, add your minced garlic and give it a stir.

Then add your mushroom and chile powder and cook until the mushrooms have released their water and shrunk in size. You may have to add more veggie broth to keep everything from sticking.

Finally, finely chop your spinach and fold it into the mixture until it wilts, add the potatoes back in, and then stir in ½ cup of that enchilada sauce and mix well.

Now, all we need to do is warm some corn tortillas, so they won't crack when we roll them. I usually wrap them in damp paper towels and microwave them for a minute or so but you can gently heat them in a dry skillet too.

I used 8 tortillas in this recipe and it was enough for my wife and me with some leftovers.

Preheat your oven to 350° F and grab a 9x13 casserole dish. Spread another ½ cup of the enchilada sauce across the bottom. Spoon 1-2 Tbs of the potato mixture into each tortilla and place into the casserole dish, seam-side down.

When all of your enchiladas are arranged in the dish, pour the remaining enchilada sauce on top. Cover the dish in foil (it won't be touching the food) and bake for 30 minutes.

Garnish with lettuce, tomato, jalapenos, more chile sauce, cilantro, whatever you like, and serve with rice and/or refried beans.

¡Muy Bueno and adios until next time!

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