Vegetarian Enchiladas

7 Reviews
From: EatingWell Magazine May/June 1997

The secret to this creamy enchilada sauce is pureed toasted corn, enriched with roasted garlic.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Corn sauce
  • 2 cloves garlic, unpeeled
  • 2 10-ounce packages frozen corn
  • 1 cup low-fat milk
  • 1/8 teaspoon cayenne pepper
  • Salt & freshly ground pepper, to taste
  • Enchiladas
  • 1 teaspoon canola oil
  • 8 ounces button mushrooms, wiped clean, stemmed and sliced
  • 10 ounces fresh spinach, stemmed and chopped
  • 1 small onion, chopped
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 12 corn tortillas
  • 1 cup grated extra-sharp Cheddar cheese
  • Cilantro & Pumpkin Seed Pesto, (recipe follows) and/or prepared tomato salsa

Preparation

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  1. To prepare corn sauce: Roast garlic in a large heavy skillet over medium-high heat, shaking the pan often, until lightly browned, about 8 minutes. Add half the corn and cook, stirring often, until lightly toasted, about 8 minutes. Reserve the garlic; transfer the corn to a blender. Toast the remaining corn. Place all but 1/2 cup of the corn in the blender. Peel garlic and add to blender along with milk and cayenne. Blend until smooth. Strain through a fine sieve into a bowl. Stir in reserved corn. Season with salt and pepper. Set aside.
  2. To prepare enchiladas: Preheat oven to 350 °F. Coat a 9-by-13-inch or similar baking dish with cooking spray.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook, stirring often, until softened, about 4 minutes. Add spinach and cook until wilted, about 2 minutes. Drain off excess liquid. Remove from heat and stir in onion, salt and pepper.
  4. Toast tortillas (see Tip).
  5. Sprinkle a generous tablespoon of cheese down the center of a tortilla. Cover the cheese with a scant 1/4 cup of the spinach mixture. Fold one side of the tortilla over the filling, then roll up tightly. Place the enchilada seam-side down in the prepared dish. Repeat with the remaining tortillas, cheese and spinach mixture. Spoon corn sauce over the enchiladas, covering completely.
  6. Cover baking dish with foil. Bake for 25 minutes, or until heated through. Uncover and bake for 5 minutes more.
  7. Meanwhile, make Cilantro & Pumpkin Seed Pesto, if using.
  8. Divide enchiladas among 6 plates. Top with the pesto (and/or salsa). Serve immediately.
  • Make Ahead Tip: Prepare through Step 5. Cover and refrigerate for up to 2 days.
  • To toast tortillas, place directly on a burner (gas or electric) set at medium heat. Turn frequently with tongs, until golden, 30 to 60 seconds.

Nutrition information

  • Per serving: 370 calories; 14 g fat(5 g sat); 8 g fiber; 49 g carbohydrates; 16 g protein; 113 mcg folate; 25 mg cholesterol; 8 g sugars; g added sugars; 5000 IU vitamin A; 25 mg vitamin C; 291 mg calcium; 3 mg iron; 433 mg sodium; 655 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch, 1 vegetable, 1 medium-fat meat, 1 fat

Reviews 7

August 25, 2014
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By: EatingWell User
One of my Favs!! I love this recipe! I make it vegan by subbing with vegan cheese and using soy or other milk subs...it's fantastic! I do add mor filling as I thought the recipe skimped a little on the filling....I do not strain the corn sauce, I think it's just fine and usually add a bit of cumin and coriander, sometimes cinnamon. I'm making this tonight with a giant puffball mushroom, spinach and leftover corn chowder that's thick enough to be the sauce...can't wait! This is especially good with Hen of the wood mushrooms and shiitake mushrooms...haven't added beans or kale, but I think adding other veggies would be fine! Definitely need the Cilantro Pumpkin Seed Pesto...really tasty.
April 15, 2013
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By: Jilary
Excellent, with alterations I made this for the first time last summer, and my family agreed that the corn sauce was amazing, but the filling was underwhelming at best. So I just made it again with several alterations. First I used kale instead of spinach. I also added black beans. I had intended to use one can, but I forgot to buy canned beans, so I cooked up 3/4 cup of dry beans and added those right after the mushrooms were cooked and added 2 cloves of minced garlic and one minced habanero at the same time. Then I mixed in 1Tbs of hot chili powder, 1tsp cumin and 1/4 tsp of freshly ground cayenne pepper. Then I mixed in the kale, which takes a little longer to cook than spinach. I turned off the heat and added the onion, salt and pepper, and as an afterthought, the juice of one small lime. I did the corn sauce almost exactly, except I doubled the garlic and added the cayenne after it was strained. I remembered reading others didn't strain the corn, and thought I might do it this time, but the mixture in my food processor was a thick paste, and I knew it wouldn't work. Don't think that this sauce will passively strain, you need to work at it to push it through the strainer, but the result is a lovely thick, sweet sauce! I just don't think it would be the same without straining. You will get a little bit of an arm workout, but do it! I assembled this recipe like a casserole instead of individual enchiladas, and increased the number of servings to 8. I used just enough
September 10, 2012
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By: EatingWell User
Tasty & Different If you like comfort food that isn't spicy, you'll like this recipe. Although it was good, I think we expected a bolder taste. The pesto didn't liven it up mainly because the jalepenos that I used weren't hot. So I think I would keep the enchiladas almost the same (I added garlic, cumin & green chilis already) and modify the pesto by using a hotter chile and increasing the cilantro. Pros: Unique taste for enchiladas Cons: Not spicy enough
June 27, 2011
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By: lynnettemck
Even the carnivores loved it Used an immersion blender for corn sauce and did not have enough liquid to strain; just used it thick and unstrained and was still delicious. Next time I'll use food processor or full-size blender. Parents who resist anything vegetarian loved these enchiladas! Just a great blend of flavors-especially with the pesto. Pros: Great blend of flavors
November 23, 2010
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By: EatingWell User
I can't give it enough props. It was amazing! The corn sauce is very unique and a lovely texture. I would have liked to add green chiles or salsa verde to the corn sauce - if the kids weren't eating with us. I added zucchini, yellow squash, and doubled the mushrooms and spinach to the filling mixture. And I added a little bit of coriander, cumin, and sage as flavor. I seared our tortillas with a little bit of oil before filling them as well. I think it helps to keep them from getting too soggy. I used drained canned corn, and added a little extra cheese on top. It has a nice sweet flavor to it and the vegetables - my o my every bite is a deliciously different surprise!
April 11, 2010
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By: ItsMegz8322
Followed the recipe except used canned corn instead of frozen. Tasted great! Used regular salsa. I wouldn't have minded more spinach actually, but you can't have much filling to squeeze that many in one pan.
October 21, 2009
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By: EatingWell User
I literally just finished eating 45 seconds ago and I feel compelled to write a review. These enchiladas were fun to make and came out absolutely delicious. The cayenne in the corn sauce provided nice flavor and just the right amount of kick. This dish is perfect for fall and I will certainly make it again.