SUBSCRIBE BY EMAILA 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.
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!
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!
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.
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!
Patricia Conte/Grab a Plate
Yields 4-6 servings
Save RecipeIngredients
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat the oven to 325 degrees F.
- 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.
- Add the kale and cook, stirring occasionally, until the kale softens. Remove from the heat and set aside.
- 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.
- 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.
- 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.
- Starting with the end with the filling, roll the tortilla tightly to the other end.
- Place the rolled tortillas in the baking dish, seam side down. Pour about half of the remaining enchilada sauce over the rolled tortillas.
- Cover with foil, and bake for 30 minutes.
- Remove from the oven. Serve warm on individual plates with extra sauce on the side.
- Drizzle with sour cream, and sprinkled with Cotija cheese and torn fresh cilantro.
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