Vegetarian Enchiladas Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Vegetarian Enchiladas

Nicholas Griffin: "Really enjoyed the sauce! I baked at 375 for 20 m…" Read More
Read Directions
Add to Meal Planner
Vegetarian Enchiladas

Add to Meal Planner


  • 6 corn tortillas (I am using white corn tortilla)
  • 15 oz. crushed tomatoes
  • 3 Tbsp. oil
  • 3 Tbsp. all purpose flour
  • 1 1/2 tsp. chili powder
  • 1 tsp. dried oregano
  • 1 tsp. cumin seed (powder)
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 cup water
  • 1 Tbsp. oil
  • 3 cups spinach (chopped)
  • 1/2 cup corn (I am using frozen corn)
  • 1/2 cup mushroom (chopped)
  • 1/3 cup sharp cheddar cheese (shredded)
  • 1/3 cup mozzarella cheese (shredded)
  • 1/2 cup sharp cheddar cheese (shredded)
  • 1/2 cup mozzarella cheese (shredded)
  • 1 jalapenos (chopped, adjust to taste)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    Unlock full nutritional details with subscription

    Calories460Calories from Fat250
    Total Fat28g43%
    Saturated Fat9g45%
    Trans Fat
    Calories from Fat250
    Total Carbohydrate36g12%
    Dietary Fiber6g24%
    Vitamin A70%
    Vitamin C30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    Nicholas Griffin 5 months ago
    Really enjoyed the sauce! I baked at 375 for 20 minutes. Also skipped the sugar and put the jalapeño in the filling instead of on top
    Reviewer Profile Image
    Brian N. 8 months ago
    awesome! better to finish these in the oven at 350 for thirty minutes, but otherwise perfect. GREAT sauce
    Reviewer Profile Image
    Juliet a year ago
    Super yummy - and easy! Don't knock the microwave method until you try it :)
    Reviewer Profile Image
    jessamy rogers a year ago
    It was good, but did not take 34 minutes it was like 2 hours to make it
    Reviewer Profile Image
    clavero a year ago
    I made this tonight with a few additions. I added black beans and crushed garlic. It came out amazing. I will make again soon!!!
    Reviewer Profile Image
    Franka Sigaard a year ago
    So good. Might make 2x filling next time.
    Reviewer Profile Image
    Easy to make and very tasty
    Reviewer Profile Image
    It is definitely absolutely perfect! I love it! It is more time-consuming then I thought, but definitely worth it.
    Reviewer Profile Image
    Karen Edwards 2 years ago
    Really delicious! Took a bit of time to make but they tasted amazing. Love the sauce! I used flour tortillas because I wanted the larger ones, but next will try the smaller corn tortillas because I think they will be even better. I did bake them for 7 minutes (should have baked longer to make them hotter) instead of microwaving. Even my meat-loving hubby loved them! Will make these again!
    Reviewer Profile Image
    Nathan Fain 2 years ago
    Used vegan cheese, added 4 small sweet peppers, cilantro, 1/3 of an onion, and the jalapeno to the filling. It really boosted the flavors. Used the left over filling for chicken quesadillas the next day.
    Reviewer Profile Image
    Beverly Perez 2 years ago
    Pretty good, I altered the recipe a little by doing things in different order, adding tomato sauce, and removing the sugar and it came out better than I thought it would.
    Reviewer Profile Image
    Thomas 2 years ago
    Ended up putting mine in the oven toward the third step. not the best experience for me.
    Reviewer Profile Image
    Angie 2 years ago
    Delicious! I will definitely double the recipe next time. I added onions and mushrooms to the filling. I also didn't brown the corn tortillas in a skillet and put them in the microwave. Instead, I just wrapped the filling, placed the seam down, added the enchilada sauce and toppings and put it in the oven at 375 degrees for 20 minutes. Came out perfect!
    Reviewer Profile Image
    Jackie 3 years ago
    So good. :) I baked them at 350 degrees for 25 minutes instead of microwaving.
    Reviewer Profile Image
    Aros-Routman 3 years ago
    It’s good, I loved that she makes her own sauce! But the microwave.... too much of a shortcut. I combined ideas from this and another recipe. You’re never wrong with enchiladas!
    Reviewer Profile Image
    Amanda Short 3 years ago
    This is my " go to" recipe for my vegetarian family. I am not a vegetarian but love vegetarian food. Totally delicious. 👍
    Reviewer Profile Image
    Victoria Lovato 3 years ago
    This dish was easy and delicious and is now added to my favs.
    Reviewer Profile Image
    Gonzales 3 years ago
    Tasted great, pretty easy to make!
    Reviewer Profile Image
    Audrey Graham 4 years ago
    a solid, easy dinner! improvised a bit with the recipe and added a cabbage pinapple slaw on the side that really made it all pop!
    Reviewer Profile Image
    Flo v. 4 years ago
    Delicious!!! Definitely make it again
    Reviewer Profile Image
    Dawn 4 years ago
    Great! it made quite a bit more sauce than I needed, but wonderfully sweet.
    Reviewer Profile Image
    Isabel Araiza 5 years ago
    I make this enchiladas was so good!
    Reviewer Profile Image
    Joseph Bibeault 5 years ago
    Delicious! I added onions, black beans, spinach, and corn — no mushrooms, and it came out great!
    Reviewer Profile Image
    Lisa Graziano 5 years ago
    It was wonderful only I baked the flush instead of microwaved the enchiladas sues for this was outstanding
    Reviewer Profile Image
    Brooke Bjerke 6 years ago
    LOVE this recipe - I have made it twice in 1 week! I used a whole bag of spinach of fresh spinach instead of the 3 cups chopped and it came out great.
    Reviewer Profile Image
    Venetia S. 6 years ago
    I kinda cheated and used canned green chile enchilada sauce. and added minced garlic and diced Anaheim peppers to the filling. It was super delish, even my Non- Vegetarian children gave it their vote of approval.