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Mushroom and Kale Enchiladas with Red Sauce #meatlessmonday

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Pretty on a plate: Mushroom and Kale Enchiladas with Red Sauce

The nice thing about this Meatless Monday meal is that you won’t miss what it doesn’t include. In my opinion, there is nothing missing from this recipe for Mushroom and Kale Enchiladas with Red Sauce! It’s big on flavor and it’s fun to make, especially with the help of a partner.

Mushroom and Kale Enchiladas with Red Sauce might not be the fastest dish to make, and you won’t finish with a clean kitchen (or hands), but the flavors up for it!

Vibrant and flavorful: Sauce for Mushroom and Kale Enchiladas with Red Sauce

I teamed up with my husband to make this dish. I suggest you grab a partner and do the same. He created the red sauce (delicious and not super-spicy) while I worked on the filling, and then rolled it all together.

We used dried California chili pods (a bit sweet and mild) that we re-hydrated, and blended with onions, garlic, and other seasonings. The simplicity of the sauce is a welcome touch, even if it adds some extra prep time. If you’re in a rush, use your favorite prepared enchilada sauce instead, but I think the extra effort is worth the wait.

Get messy! The sauce for Mushroom and Kale Enchiladas with Red Sauce is delicious!

I got my hands a little messy dipping the tortillas in the enchilada sauce, but I cleaned up nicely as these rolled specialties baked. By the time they were ready to serve, we had the kitchen cleaned and our appetites ready.

Mushrooms and Kale Enchiladas with Red Sauce are filled with goodness, and perfect for Meatless Monday

Mushrooms and Kale Enchiladas with Red Sauce are a fun Mexican specialty to serve, and working with someone to turn out this tasty dish adds to the festivities!

Mushroom and Kale Enchiladas with Red Sauce make a pretty presentation at the dinner table

Recipe for Mushroom and Kale Enchiladas with Red Sauce
Serves 4-6

INGREDIENTS

For the sauce

 
  • 2 tablespoons olive oil
  • 3 ounces dried California chili pods, stems and seeds removed
  • 1/3 cup yellow onion, chopped
  • 2 garlic cloves
  • 2 cups vegetable broth
  • 1 tablespoon dried chili powder
  • 1 teaspoon dried cumin
  • 1 teaspoon flour
  • 1 teaspoon sugar
  • 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
 

For the enchiladas

 
  • 2 tablespoons olive oil
  • 1/4 cup yellow onion, diced
  • 2 garlic cloves, minced
  • 8 ounces cremini mushrooms, cleaned and diced
  • 3 cups (packed) chopped kale
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 (8-inch) flour tortillas
  • 2 ounces Cotija cheese to sprinkle over the top
  • Sour cream for garnish
  • Fresh cilantro leaves for garnish

INSTRUCTIONS

For the sauce

 
  1. Place a skillet on medium heat. When hot, add the dried pepper pods and cook on each side for 20-30 seconds. Make sure they do not burn.
  2. Remove from the skillet and add to a saucepan filled with hot water. Make sure the water covers the peppers. Let stand for 15 minutes, then drain.
  3. While the peppers are in the water, add the oil to a skillet over medium heat. When hot, add the onion and cook for 3-4 minutes, then add the garlic for 30 seconds.
  4. Add the flour to the skillet and whisk. Add the chili powder, cumin, salt, black pepper, sugar, and vegetable broth. Mix well. Reduce to low heat.
  5. Add the drained peppers and the mixture from the skillet into a blender. Blend until smooth. Note: depending on your blender, you may need to strain the mixture through a mesh strainer and discard the solid pieces.
 

For the enchiladas

 
  1. Preheat the oven to 325 degrees F.
  2. Add the olive oil to a skillet over medium heat. When hot, add the onion and cook for 3-4 minutes, or until the onion begins to soften. Add the garlic and cook for 30 seconds before adding the mushrooms. Add the salt and black pepper and cook, stirring, until the mushrooms begin to release their juices.
  3. Add the kale and cook, stirring occasionally, until the kale softens. Remove from the heat and set aside.
  4. Add the red sauce to a shallow skillet or bowl and place near the mushroom and kale mixture. Add 2 tablespoons of the red sauce to the bottom of a 9x9-inch baking pan and spread it across the bottom. Place the pan next to the filling mixture.
  5. One at a time, dip each tortilla into the red sauce to cover both sides. Let the excess sauce drip back into the skillet. You may need to use your fingers to help remove some of the excess sauce.
  6. Lay each sauce-coated tortilla on a flat surface like a clean cutting board. Add about 2 heaping tablespoons of the mushroom and kale mixture across the bottom edge of each tortilla, and leave a bit of room on either side, and at the bottom.
  7. Starting with the end with the filling, roll the tortilla tightly to the other end.
  8. Place the rolled tortillas in the baking dish, seam side down. Pour about half of the remaining enchilada sauce over the rolled tortillas.
  9. Cover with foil, and bake for 30 minutes.
  10. Remove from the oven. Serve warm on individual plates with extra sauce on the side.
  11. Drizzle with sour cream, and sprinkled with Cotija cheese and torn fresh cilantro.
 

Serves 4-6

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Comments

  2. Wow, Patricia. These look like some of the best enchiladas – ever – on the planet. Seriously – I am in love with them from the kale to the cheese to the sauce. Fantastic!

    Reply

    • Hi Linda – exactly!! I thought the kale would be a nice change from spinach — not that there’s anything wrong with spinach! 🙂

      Reply

  21. Hm, I’ve never dipped my tortilla in enchilada sauce before. Is this just recommended for corn tortillas or for flour as well? Would it make flour tortillas too soggy?

    Reply

    • Hi Celeste! I don’t usually use flour, so I’m not sure. However, I did see one recipe where tortillas were dipped, then pan fried briefly. I don’t know if they were flour or corn tortillas. Maybe that would help? Let me know if you end up trying one method or another!

      Reply

  22. i don’t think anyone would miss the meat here – yum! and i love that you and your husband made it together. i wish brian and i cooked like that more often. sounds like you’ve perfected the enchilada sauce too! xo

    Reply

  28. These are the yummiest! Nice texture…something to sink your teeth into and it feels so clean. Great flavor.

    Reply

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