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Mushroom and Kale Enchiladas with Red Sauce

March 29, 2017 By Patricia 98 Comments

A special dish is always welcome, especially when it’s as delicious and festive as Mushroom and Kale Enchiladas with Red Sauce. You’ll see: this Mexican make-at-home recipe is sure to become a family favorite.

Mushroom and Kale Enchiladas with Red Sauce are not only delicious, but they're pretty on you're plate! These enchiladas are meatless, filling, and flavorful!

One of the nice things about these enchiladas is that they’re both hearty and big on flavor (and they’re a pretty color, too, if you’re into that). They happen to be meatless, but you definitely won’t miss what it is they don’t include.

When you’re ready to make these enchiladas, grab a partner to make the process more fun! An extra pair of hands in the kitchen is a good thing in this case. And if you’re inclined to sip on a cocktail as you prep or as the enchiladas bake, I’d suggest trying a Mexican-inspired Paloma Cocktail. You’ll love the grapefruit flavor in these!

Mushroom and Kale Enchiladas with Red Sauce make a fab meatless meal! The sauce is so vibrant and flavorful.

The sauce includes 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.

Mexican-inspired foods are a favorite in my house, as you can tell by a few of the well-loved recipes I’ve shared on the site. Shrimp Veracruz, is one that we reach for fairly often since it’s really quick and easy to make, and tastes amazing. Are you a slow cooker fan? Then give my recipe for Slow Cooker Beef Carnitas Tacos with Spicy Pickled Radishes a try. Also easy to make, and perfect for a party!

Mushrooms and Kale Enchiladas with Red Sauce are filled with goodness, and perfect for Meatless Monday. You'll love them!

I’m not going to lie: I got my hands a bit messy dipping the tortillas in the enchilada sauce, but I cleaned up nicely while these rolled specialties baked. By the time they were ready to serve, we had cleaned the kitchen cleaned and worked up our appetites.

Mushroom and Kale Enchiladas with Red Sauce is a delicious dish! You'll love the red sauce!

These enchiladas are a fun Mexican specialty to serve, and working with someone to turn out this tasty dish adds to the festivities. I hope you enjoy them!

Mushroom and Kale Enchiladas with Red Sauce make a pretty presentation at the dinner table. You'll love this Mexican favorite!

Nutrition

Calories

89 cal

Fat

7 g

Carbs

5 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Patricia Conte/Grab a Plate

Yields 4-6 servings

Mushroom and Kale Enchiladas with Red Sauce
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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.
  6. For the enchiladas:
  7. Preheat the oven to 325 degrees F.
  8. 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.
  9. Add the kale and cook, stirring occasionally, until the kale softens. Remove from the heat and set aside.
  10. 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.
  11. 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.
  12. 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.
  13. Starting with the end with the filling, roll the tortilla tightly to the other end.
  14. Place the rolled tortillas in the baking dish, seam side down. Pour about half of the remaining enchilada sauce over the rolled tortillas.
  15. Cover with foil, and bake for 30 minutes.
  16. Remove from the oven. Serve warm on individual plates with extra sauce on the side.
  17. Drizzle with sour cream, and sprinkled with Cotija cheese and torn fresh cilantro.
7.8.1.2
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https://www.azgrabaplate.com/mushroom-and-kale-enchiladas-with-red-sauce-meatlessmonday/

 

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Filed Under: Dinner, Lunch, Recipes, Vegetarian Tagged With: enchilada sauce, Enchiladas, Meatless, Meatless Monday, Mexican, vegetarian

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Comments

  1. Becca @ Amuse Your Bouche says

    March 23, 2015 at 2:38 pm

    These look so tasty! I love the look of your homemade sauce - I've never used dried chillies but I bet they add a great flavour.
    Reply
    • Patricia says

      March 23, 2015 at 8:28 pm

      Hi Becca - thanks so much! Yep, these are flavorful!
      Reply
  2. Susie Gall says

    March 23, 2015 at 2:45 pm

    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
    • Patricia says

      March 23, 2015 at 8:28 pm

      WOW! Thank you ever so much! Hope you give them a try :)
      Reply
  3. Joanna says

    March 23, 2015 at 3:00 pm

    Yum! I love enchiladas. Kale would be a great addition:) thanks for sharing!
    Reply
    • Patricia says

      March 23, 2015 at 8:27 pm

      Hi Joanna! Thanks so much for stopping by!
      Reply
  4. Tara says

    March 23, 2015 at 3:03 pm

    These look so delicious, I have to try them soon!!
    Reply
    • Patricia says

      March 23, 2015 at 8:27 pm

      Thank you, Tara! I hope you do!
      Reply
  5. Michelle @ A Dish of Daily Life says

    March 23, 2015 at 3:43 pm

    Enchiladas are a family favorite...we are definitely going to have to try these! Thanks for the recipe, Patricia...spreading lots of foodie love around for you!
    Reply
    • Patricia says

      March 23, 2015 at 8:26 pm

      Thanks, Michelle!! I appreciate it -- please let me know if you give these a try!
      Reply
  6. Linda @FokandForage says

    March 23, 2015 at 4:48 pm

    Sometimes the very best dishes require a little mess in the kitchen! I love enchiladas but never thought to add kale. Fab idea and a great way to boost the nutritional value.
    Reply
    • Patricia says

      March 23, 2015 at 8:26 pm

      Hi Linda - exactly!! I thought the kale would be a nice change from spinach -- not that there's anything wrong with spinach! :)
      Reply
  7. Miranda @ Miranda Writes Blog says

    March 23, 2015 at 4:49 pm

    That sauce looks delicious! Love homemade enchiladas! =)
    Reply
    • Patricia says

      March 23, 2015 at 8:25 pm

      Thanks so much, Miranda!
      Reply
  8. Sarah says

    March 23, 2015 at 5:02 pm

    I'm seriously drooling as I write this. Pinning for later!
    Reply
    • Patricia says

      March 23, 2015 at 8:25 pm

      Haha! Thanks so much, Sarah!
      Reply
  9. Anna | ANNAdventure says

    March 23, 2015 at 5:28 pm

    I am totally Okay with this being Meatless because it sounds incredible and full of flavor! :)
    Reply
    • Patricia says

      March 23, 2015 at 8:25 pm

      That's awesome, Anna! It really is flavorful and filling! Thanks for stopping by!
      Reply
  10. Serene @ House of Yumm says

    March 23, 2015 at 8:20 pm

    What a fun meatless dish! This would be right up my husband's alley too! Loving all that red sauce :)
    Reply
    • Patricia says

      March 23, 2015 at 8:24 pm

      Thanks, Serene! We really like it in our house!
      Reply
  11. [email protected] Cooking on the Front Burner says

    March 23, 2015 at 11:18 pm

    What a great recipe! I love you added kale - perfect for meatless lovers!
    Reply
    • Patricia says

      March 24, 2015 at 3:51 am

      Hi Deb! Thanks so much - I love kale & thought it was a good switch from spinach :)
      Reply
  12. Beth says

    March 24, 2015 at 12:22 am

    Wow! These look so amazing. I love the picture of them being dipped in the sauce!
    Reply
    • Patricia says

      March 24, 2015 at 3:50 am

      Thanks so much, Beth! That was the messy part, obviously ;)
      Reply
  13. Jamie Lewis says

    March 24, 2015 at 2:12 am

    These look AMAZING! I am totally making these!!
    Reply
    • Patricia says

      March 24, 2015 at 3:50 am

      Hi Jamie! Glad to hear it! Hope you enjoy!
      Reply
  14. Katie says

    March 24, 2015 at 2:22 am

    These look absolutely DELISH! I am always looking for new recipes, so am going to have to give these a try. Thanks for sharing! xo katie // a touch of teal
    Reply
    • Patricia says

      March 24, 2015 at 3:49 am

      Thanks, Katie! Let me know if you give it a go!
      Reply
  15. Nutmeg Nanny says

    March 24, 2015 at 3:15 am

    Yes! Yes! Yes! If every meatless Monday started like this I would be a happy camper!
    Reply
    • Patricia says

      March 24, 2015 at 3:49 am

      Thanks so much! This is a keeper :)
      Reply
  16. Thalia @ butter and brioche says

    March 24, 2015 at 4:19 am

    I sure love my Mexican.. so this recipe is ideal for me. I have to make it!
    Reply
    • Patricia says

      March 24, 2015 at 5:45 pm

      Hi Thalia! I love Mexican, too! I hope you do give this a try!
      Reply
  17. Catherine says

    March 24, 2015 at 5:11 am

    Dear Patricia, these look so good! I have to try this soon for dinner...have no had enchiladas in forever. xo, Catherine
    Reply
    • Patricia says

      March 24, 2015 at 5:44 pm

      Thanks, Catherine! No time like the present ;)
      Reply
  18. Peter @ Feed Your Soul Too says

    March 24, 2015 at 1:03 pm

    This is so up my alley. Love the red sauce.
    Reply
    • Patricia says

      March 24, 2015 at 5:44 pm

      Thanks so much, Peter!
      Reply
  19. Andi @ The Weary Chef says

    March 24, 2015 at 1:51 pm

    Yum! You definitely wouldn't even notice the lack of meat in these, they look so tasty and filling! Must give this recipe a try :)
    Reply
    • Patricia says

      March 24, 2015 at 5:44 pm

      Thanks, Andi! Hope you try it and enjoy!
      Reply
  20. Serena | Serena Bakes Simply From Scratch says

    March 24, 2015 at 5:48 pm

    These are calling my name! Yum!
    Reply
    • Patricia says

      March 24, 2015 at 9:41 pm

      Hi Serena! Thanks - glad you like!
      Reply
  21. Celeste says

    March 25, 2015 at 3:11 am

    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
    • Patricia says

      March 26, 2015 at 3:04 am

      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. Amanda Paa says

    March 25, 2015 at 11:21 pm

    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
    • Patricia says

      March 26, 2015 at 3:02 am

      Thanks, Amanda! I think my husband is a better cook than I am! It sure was fun!
      Reply
  23. heather | girlichef says

    March 26, 2015 at 1:45 am

    Your enchilada sauce is gorgeous, such a deep, rich color! And I do love your choice of filling...I would never miss the meat with these.
    Reply
    • Patricia says

      March 26, 2015 at 3:02 am

      Thanks so much, Heather! I'm already thinking about making them again :)
      Reply
  24. Susan | LunaCafe says

    March 26, 2015 at 4:56 am

    I love everything about these enchiladas. Lots of flavor of course but also a great textural play. Delicious! :-)
    Reply
    • Patricia says

      March 26, 2015 at 3:39 pm

      Thanks so much, Susan!
      Reply
  25. Brandon @ Kitchen Konfidence says

    March 26, 2015 at 2:28 pm

    So many bold flavors here. Love!!
    Reply
    • Patricia says

      March 26, 2015 at 3:39 pm

      Thanks, Brandon!
      Reply
  26. Debi @ Life Currents says

    March 27, 2015 at 12:21 am

    You know I love these! This is an awesome recipe. I adore mushrooms, and the use of them in an enchilada is superb. And, well, Mexican food is my favorite ever! Yummy!
    Reply
    • Patricia says

      March 27, 2015 at 2:48 am

      Thanks!! Now I know what to make when you visit ;)
      Reply
  27. CakeSpy says

    March 28, 2015 at 3:31 pm

    Mushroom and kale is my favorite combo!! These sound SO good!
    Reply
    • Patricia says

      March 29, 2015 at 1:19 am

      Thanks so much! It worked out well!
      Reply
  28. Lorene de St Aubin says

    April 2, 2015 at 11:50 pm

    These are the yummiest! Nice texture...something to sink your teeth into and it feels so clean. Great flavor.
    Reply
    • Patricia says

      April 6, 2015 at 3:14 am

      Thanks very much, Lorene!
      Reply
  29. candy says

    March 30, 2017 at 2:54 pm

    Just found the perfect dish to make for our next women luncheon. Will feed tons, easy to make and delicious.
    Reply
    • Patricia says

      April 1, 2017 at 4:05 am

      Ah! Perfect, then, Candy! I hope you give them a go, and everyone enjoys them!
      Reply
  30. Janel B says

    March 30, 2017 at 3:52 pm

    I would have never thought to make them this way. I would love them but my family is anti- mushroom so I'm afraid they will protest.
    Reply
    • Patricia says

      April 1, 2017 at 4:04 am

      Hi Janel! Well....gotta keep everyone happy - I know how that goes Thanks for your kind words!
      Reply
  31. Sheri says

    March 30, 2017 at 4:46 pm

    I dont mind getting my hands dirty in the kitchen if I know the food is going to turn out nice and flavourful. . I love trying out new things and really enjoy it when it turns out great. Looks delish. Sheri - http://www.abusybeeslife.com/
    Reply
    • Patricia says

      April 1, 2017 at 4:03 am

      Hi Sheri! That's a great attitude, and these for sure are tasty! Thanks so much for stopping by!
      Reply
  32. Lauren says

    March 30, 2017 at 5:28 pm

    These look awesome and since I dont eat meat I am always looking for meals my entire family will enjoy! Pinned :)
    Reply
    • Patricia says

      April 1, 2017 at 4:03 am

      Oh, perfect! Thanks so much, Lauren! I hope you try these and enjoy!
      Reply
  33. Tonya says

    March 30, 2017 at 6:00 pm

    Those enchiladas look so delicious, I don't like mushrooms but I love kale! I'll have to try these really soon, thanks for sharing!
    Reply
    • Patricia says

      April 1, 2017 at 4:02 am

      Thank you, Tonya! Maybe you could find something else to include instead of mushrooms. Enjoy!
      Reply
  34. Krsyten says

    March 30, 2017 at 6:10 pm

    I love everything about these enchiladas. I'm a huge kale fan and it goes so well with mushrooms. That sauce looks absolutely divine!
    Reply
    • Patricia says

      April 1, 2017 at 4:01 am

      Thanks so much, Krsyten! I hope you try these -- they really are quite tasty!
      Reply
  35. Kristen Kavan says

    March 30, 2017 at 6:11 pm

    dipping the tortillas is literally the best idea I've ever heard of! I cannot wait to try this recipe!
    Reply
    • Patricia says

      April 1, 2017 at 4:01 am

      Thanks so much, Kristen! I hope you try these, and enjoy!
      Reply
  36. Linda Luke says

    March 30, 2017 at 6:20 pm

    These look so yummy and I love that they are vegetarian. In the pictures, the sauce looks perfect! I look forward to seeing more great recipes on your blog.
    Reply
    • Patricia says

      April 1, 2017 at 4:01 am

      Hi Linda - thanks so much for your kind words! I hope you enjoy this!
      Reply
  37. Mary says

    March 30, 2017 at 6:56 pm

    These look and sound amazing! I love the idea of using Kale in this way, I will be adding this to my dinner rotation.
    Reply
    • Patricia says

      April 1, 2017 at 3:58 am

      Thanks so much, Mary! I hope you do give these a try, and enjoy!
      Reply
  38. Sheila Schweiger-Rhodes says

    March 30, 2017 at 8:51 pm

    I love mushrooms and these would be great for meatless Monday. I love your pictures they are always so inviting and look so yummy!
    Reply
    • Patricia says

      April 1, 2017 at 3:57 am

      Hi Sheila! Thanks for your kind words! Yes, perfect for Meatless Monday!
      Reply
  39. Gunjan says

    March 30, 2017 at 11:41 pm

    Mushroom is my favorite and I have been looking for recipes to eat more kale in a variety of forms other than smoothies. This recipes looks awesome and fits my palate very well.
    Reply
    • Patricia says

      April 1, 2017 at 3:57 am

      Hi Gunjan! Ha! I know - I'm big with the kale in smoothies, too! This will be a nice way to switch it up :)
      Reply
  40. Nicole @ Young, Broke and Hungry says

    March 31, 2017 at 2:49 am

    Mexican food is my favorite! I could have it every night and never get sick of it. These enchiladas look amazing!
    Reply
    • Patricia says

      April 1, 2017 at 3:56 am

      I'm with you, Nicole! Thanks so much for your kind words!
      Reply
  41. Danielle says

    March 31, 2017 at 12:48 pm

    These look amazing! I have a goal this year to work on my homemade enchilada sauce (I have been lazy and just buying pre-made), so this got me motivated. I love the use of mushrooms here! Sounds delicious!
    Reply
    • Patricia says

      April 1, 2017 at 3:56 am

      Thanks so much, Danielle! I hope you give this recipe a try, and enjoy it!
      Reply
  42. Rosalyn O. says

    March 31, 2017 at 12:49 pm

    As a vegan this looks way too good! I would use a plant based cheese for a healthier version. Just looking at the photos I wish I could try them! haha
    Reply
    • Patricia says

      April 1, 2017 at 3:55 am

      Hi Rosalyn! Thanks for the kind words. Glad you can turn this into something you'll enjoy!
      Reply
  43. Fatima Torres says

    March 31, 2017 at 2:47 pm

    These look delicious. I love me red sauce drizzled on enchiladas.
    Reply
    • Patricia says

      April 1, 2017 at 3:54 am

      Thanks so much, Fatima! Yum!
      Reply
  44. Ruthie says

    March 31, 2017 at 3:24 pm

    Oh this looks divine!! I must try!!
    Reply
    • Patricia says

      April 1, 2017 at 3:54 am

      Thank you, dear!
      Reply
  45. Willow says

    March 31, 2017 at 4:59 pm

    These sound amazing! I love enchiladas! I love the ingredients in the sauce!
    Reply
    • Patricia says

      April 1, 2017 at 3:50 am

      Thanks a bunch, Willow!
      Reply
  46. Nicole says

    March 31, 2017 at 11:14 pm

    Wow! I'm always a fan of making a traditional meal into a vegetarian/vegan friendly dish. This looks really delish and relatively easy to do!
    Reply
    • Patricia says

      April 1, 2017 at 3:50 am

      Thanks so much, Nicole! Hope you can make them just how you like them!
      Reply
  47. CourtneyLynne says

    April 1, 2017 at 1:21 am

    Omg can we say yum?!?! I just love enchiladas! I must give your recipe a try
    Reply
    • Patricia says

      April 1, 2017 at 3:49 am

      Excellent! I hope you enjoy these goodies, CourtneyLynne!
      Reply
  48. Maya says

    April 1, 2017 at 2:33 am

    Oh my goodness! This looks so delicious! Can't wait to try it this weekend....
    Reply
    • Patricia says

      April 1, 2017 at 3:49 am

      Thanks, Maya! I hope you like them!
      Reply
  49. David Elliott says

    April 2, 2017 at 2:18 am

    I am not sure that I am up for the kale with this recipe. But the mushrooms and enchiladas do sound amazing. I wonder what other healthy alternative I could consider.
    Reply
    • Patricia says

      April 2, 2017 at 9:58 pm

      Hi David - Well...how about broccoli and onion? Or you could use spinach instead of kale. Use whatever you love!
      Reply

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I'm Patricia

Welcome to Grab a Plate!

Growing up surrounded by my Italian family it was always, "grab a plate" whenever anyone came to visit. Food was always a celebration, even everyday meals, and I like it that way. I try to make each meal memorable with my recipes for mainly meatless, mostly healthy, and easy-to-make dishes (with sweet treats in between).

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