Shiitake Mushroom and Potato Enchiladas  Shiitake Mushroom and Potato Enchiladas 4040 shiitake mushroom and potato enchiladas

Shiitake Mushroom and Potato Enchiladas

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recipe describe  Shiitake Mushroom and Potato Enchiladas 6d7969ac0d4d79f59875b62680baef1f l

With their spirited inexperienced chile sauce and a blanket of melty cheese, these hearty vegetarian enchiladas will satisfy even the most resolute meat eater.

Updated on August 17, 2022

Photograph: Caitlin Bensel

Each and every corn tortilla is stuffed with a cumin-spiced vegetable and bean mixture, which change into deeply caramelized and palatable after a lengthy sauté. After baking, the resulting dish is beneficiant and beefy of layered textures and tastes.


  • 2 tablespoons canola oil

  • 2 teaspoons ground cumin

  • 1 yellow onion, seeded and chopped

  • 1 poblano chile, chopped

  • 1 teaspoon kosher salt, divided

  • 1 cup unique or frozen corn kernels (from 2 ears)

  • 1 15-oz. can shaded beans, drained and rinsed

  • 6 ounces Monterey Jack cheese, shredded (about 1½ cups), divided

  • 1 ⅓ cups tomatillo salsa or salsa verde

  • 1 4.5-oz. can chopped inexperienced chiles, drained

  • ¾ cup packed unique cilantro leaves, plus extra for serving

  • ½ cup sour cream, divided

  • 8 6-in. corn tortillas


  1. Preheat oven to 400°F. Warmth oil in a smartly-organized skillet over medium. Add cumin and cook dinner, stirring in most cases, until fragrant, about 30 seconds. Add onion, poblano, and ½ teaspoon salt and cook dinner, stirring infrequently, until softened, about 10 minutes. Add corn and cook dinner, stirring, until tender, about 2 minutes. Beget from heat and skedaddle in beans and 1 cup cheese. Keep aside.

  2. Course of tomatillo salsa, inexperienced chiles, cilantro, ¼ cup sour cream, and last ½ teaspoon salt in a blender until soft.

  3. Spread ¾ cup sauce within the underside of a 2-quart baking dish. Keep about ½ cup bean mixture in every tortilla, roll up, and lay seam aspect down in dish. Top with last sauce and cheese. Bake until bubbling and initiating to brown, about 20 minutes. Let stand for 10 minutes. Top with last sour cream and cilantro.

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