Vegan Spinach & Mushroom Enchiladas with Salsa Verde

GFGluten Free

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These Spinach & Mushroom Enchiladas are saucy, tangy, and hearty but also refreshing and veggie-packed. Win-win! The perfect gluten-free & nut-free dinner.

My first “real” job was as a server at a Tex-Mex restaurant. Their Spinach & Mushroom enchiladas were one of the only vegetarian options on the menu, so needless to say we became pretty well-acquainted.

These Spinach & Mushroom Enchiladas are totally different, but in the best way possible – they’re lightened up, full of fresh flavor (instead of heavy cheese & cream), and totally plant-based! Trust me, these are worth whipping up. And you’ll barely need any time to do it – this delicious Tex-Mex meal takes less than an hour to make!

spinach and mushroom enchiladas with salsa verde and black beans on plate

If you’re unfamiliar with Tex-Mex enchiladas, they are a bit different from traditional Mexican enchiladas. Mexican enchiladas are always made from corn tortillas; the tortillas are gently fried in oil, then coated in sauce and stuffed. Tex-Mex enchiladas can use flour or corn tortillas, which are stuffed with filling, smothered in sauce, and baked. Tex-Mex food is also frequently covered in cheese or cream sauce; I decided to skip that for this recipe, but you can sprinkle some of your favorite dairy-free cheese over these enchiladas before you put them in the oven (see my recipe note).

ingredients for spinach & mushroom enchiladas in small bowls on marble background


These Enchiladas can be broken into 3 main parts:

  • The Filling: hearty mushrooms combine with classic Tex-Mex spices, sweet corn, onion, jalapeño, and spinach for a wholesome and satisfying enchilada filling.
  • White or Yellow Corn Tortillas are my favorite for this recipe, but you can also use flour or grain-free tortillas if you’d like.
  • Salsa Verde: store-bought enchilada sauce is fine, but my homemade green enchilada sauce recipe is easy and helps to take the flavors to the next level!


Enchiladas may look complicated, but I promise the process is actually very straightforward – cook your filling, warm your tortillas, roll them up, coat in sauce, and bake in the oven. It really is that easy!

cooked spinach and mushroom enchilada filling in white panrolling spinach and mushroom enchiladas and placing them into baking dish

  1. Prepare the Salsa Verde
  2. Sauté your filling ingredients
  3. Warm your tortillas and roll the enchiladas
  4. Cover in sauce, then bake and enjoy!

spinach and mushroom enchiladas after baking and topped with fresh jalapeno, onion, and cilantro

In general, enchiladas are best served fresh and warm, as they get soggy quickly. If you want to save some day-of time, both the filling and sauce can be made up to 2 days in advance.

Enchiladas like these are my all-time favorite. They’re saucy, wholesome, and incredibly flavorful. And because they’re loaded up with veggies and light, fresh ingredients, they won’t leave you feeling sluggish or overstuffed. Instead, you’ll be left feeling full, refreshed, and all spiced up with Tex-Mex flavor. Honestly, I can’t think of a better scenario!

These enchiladas are great for a weeknight dinner or for entertaining – I like to serve with my Chipotle Black Beans and some Cilantro Lime Rice for a heartier meal. You can also serve them with some Easy Homemade Salsa and my Best-Ever Guacamole on the side (I vote yes on both).

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations ????


Spinach & Mushroom Enchiladas with Salsa Verde

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5 from 5 reviews

These Spinach & Mushroom Enchiladas are saucy, tangy, and hearty but also refreshing and veggie-packed. Win-win! The perfect gluten-free & nut-free dinner.

  • Author: Caitlin Shoemaker
  • Prep Time: 20 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 50 minutes
  • Yield: Serves 4
  • Category: Main
  • Method: Oven
  • Cuisine: Tex Mex
  • Diet: Vegan



For the Enchilada Filling:

  • 1 tablespoon avocado oil (optional; see instructions for oil-free)
  • 1/4 white onion, sliced into thin quarters
  • 7 ounces (200 g) cremini mushrooms, sliced
  • 1 cup frozen corn, thawed
  • 1 jalapeño, diced*
  • 2 cloves garlic, minced
  • 1 teaspoon ancho chili powder
  • 1/2 teaspoon ground cumin
  • salt, to taste
  • 4 ounces (115 g) baby spinach

For the Enchiladas

  • 12 white or yellow corn tortillas
  • 2 cups (475 ml) Salsa Verde, divided (or use store-bought enchilada sauce)
  • Optional toppings: chopped cilantro, jalapeño sliced, diced white onion, and/or vegan cheese*


  1. Prep: Preheat the oven to 350F and set a 9×13″ casserole dish aside. Make the Salsa Verde, if you haven’t already.
  2. Make the Filling: heat 1 tablespoon of oil in a large nonstick pan over medium-high heat (for oil free, use 1/4 cup of water and add more as necessary, to prevent sticking). Add the onion to the pan and sauté for 3 minutes, until fragrant and translucent. Add the mushrooms, corn, and jalapeño and sauté for another 3-5 minutes, until the mushrooms start to brown. Then, add the garlic, chili powder, cumin, and a pinch of salt to the pan; sauté for 1 minute, then add in the baby spinach. Cook until the spinach has wilted, then remove from the heat and set aside.
  3. Prep the Tortillas: Wrap the tortillas in a wet (but not dripping) clean dish towel (or paper towels) and place on a plate. Microwave for 1 minute, to soften the tortillas. Carefully remove the tortillas from the microwave – they will be very hot.
  4. Roll the Enchiladas: Pour 1 cup of Salsa Verde onto the bottom of the casserole dish and spread around evenly. Remove 1 tortilla from the wet towel and place on a clean surface; carefully spoon 2 to 3 tablespoons of filling into the center of the tortilla and use clean hands to form it into a long “line” – be careful not to overstuff! Roll the tortilla away from you, then place it into the casserole dish, fold side down. Repeat with the remaining tortillas; be sure to pack them tightly into the casserole dish.
  5. Bake: Top the enchiladas with the remaining Salsa Verde, using a spatula or pastry brush to ensure they are evenly coated and no dry spots remain. Bake in the middle rack of the oven for 20 minutes, until the tortillas absorb some of the sauce. Remove from the oven and top as desired; serve warm.


  • Remove the seeds from the jalapeño before dicing if you would like the filling to be mild
  • If you would like to add dairy-free cheese to this recipe, sprinkle up to 1 cup of shredded cheese on top of the enchiladas after they are coated in sauce, then bake as directed
  • Enchiladas are best served fresh, as they get soggy over time. If you do have leftovers, I recommend re-heating them in the oven for best results.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Absolutely delicious! I used Late July jarred salsa verde and the sauce was incredible. I love how all the ingredients were so wholesome, but the overall effect was decedent. I paired w roasted sweet potatoes and fresh shredded greens and extra drizzle of salsa verde on top of it all

  2. These were so easy, and so delicious! I added black beans to add more protein but definitely will be making them again!

  3. Caitlin, I made this recipe together with your Salsa Verde last week and it was a hit. Sorry it went so quickly I didn’t get a chance to take a photo. Used the Ancho Chili powder and all was delicious. Hope you’ll upload your red enchilada sauce recipe. Those I’ve attempted so far have not been as deliciously received as your Salsa Verde.

  4. So delicious! I think I’ve made this at least 3 times now in the span of 2 weeks. So good! It’s even yummy without vegan cheese. I did put Violife cheddar cheese on half (maybe 1/4 to 1/2 cup. not much) and would leave the other half plain. Yummy either way. I used baby bellas because I can’t find cremini anywhere. I did try this with shiitake once and it was pretty bad because it didn’t cook down and the taste was off so I would suggest to use anything else besides Shiitake mushrooms for this recipe.

    1. Glad you’ve been getting some good use from the recipe! Shiitake definitely has it’s uses but the more neutral brown button type mushrooms would definitely be the go to! But thanks for trying other kinds and reporting back on them!

  5. These enchiladas were easy to make, and they are to die for. I added chopped nuts, and it was a perfect meal.

  6. These enchiladas were excellent – so happy I had all the ingredients (including a jar of salsa verde!) in my kitchen. Hubby is doing the vegan thing with me while we shelter in place and he was very satisfied as well.
    Thank you!

  7. Hi there Caitlin, this looks amazing! I am planning on making but was wondering if regular chili powder could be substituted for the ancho or if you had any other recommendations? Thank you:)

    1. While the ancho powder is definitely the authenticate route I would say using any sort of pepper spice powder is a good idea, just to get that same sort of smoky chili pepper vibe.