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.
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!
Vegan Potato Enchiladas
- Prep Time: 30 min
- Cook Time: 30 min
- Total Time: 1 hour
- Yield: 2-4 servings 1x
- Category: Main, Potato
- Method: Oven
- Cuisine: Mexican
- Diet: Vegan
Description
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!
Ingredients
- 2 large Yukon gold potatoes
- ½ white onion
- 2 cloves garlic
- 4 oz mushrooms
- ¼ cup low-sodium vegetable broth
- ½ tsp chile powder
- ¼ tsp black pepper
- Small handful of fresh spinach
- 1 ½ cups enchilada sauce
- 8 corn tortillas
Instructions
- Prepare enchilada sauce
- Cube potatoes and boil for 5 minutes until softened.
- Drain potatoes and set aside
- Finely dice the onion and saute in veggie broth until softened
- Add minced garlic and stir
- Add mushrooms and cook until they have reduced in size
- Stir in spices and spinach - it will wilt quickly
- Add the potatoes back in
- Stir in ½ cup enchilada sauce
- Heat tortillas to soften
- Spread another ½ cup of sauce into a 9x13 baking dish
- Spoon 1-2 Tbs of potato mixture into each tortilla and lay seam-side down in the baking dish
- Cover with remaining enchilada sauce
- Cover dish with foil and bake at 350° F for 30 minutes
- Garnish and serve
Sara L.
Tried this for the first time today. Added garlic powder and bit of salt (we love our garlic), otherwise followed the recipe to the T. Very tasty and hubby didn’t need to add heat, said it was perfect. I added a bit of hot sauce, but that was it. Thanks for another great and easy recipe!
Rebecca
Delicious
Michele
Hi Chuck,
Super dish except I substituted one sweet potato for one of the white. Also not a fan of red sauce so green it is. Amazing dish.Special thanks.
Marilyn R
Hi Chuck, I made this for dinner tonight as I had a bag of New Mexico chilis in the pantry and a couple of cooked potatoes in the fridge. It turned out amazing. I might leave a few more seeds in chilis to give the sauce a little more heat but the flavor was great! Thank you!
Lisa
Hi Chuck I am making these right now. Am I missing something? I don’t see when to add the potatoes into the mixture with the onions and spinach etc. thank you!
I will leave another review with stars afterwards!
Chuck Underwood
Oopsie! You're the 2nd person to point this out! I forgot! After the spinach - before you add the enchilada sauce.
Cindy
These were great. Better than I had expected. I used russet potatoes cause I didn't have yellow. I also doubled it. Super easy, favorite enchilada recipe so far. Everyone else seems to over complicate them
Lisa
Thank you Chuck, it turned out amazing! I doubled the recipe and made one version with sauce from my hot New Mexico red chile powder and another version with the milder pre-made Frontera red chile sauce. I think I used more sauce than you did. I suggest to others having extra sauce on hand in case you want it. This is a really great recipe, we couldn’t wait to eat the leftovers and I know I will be making it often!
Catherine
Made these tonight and loved them. So easy to make and tasty. Glad I have leftovers for lunch tomorrow.