Mushroom Fajita Enchiladas

Erin Chase from $5 Dinners shows that vegetarian comfort food is as simple as combining flavors from two favorite recipes.

I’ve fallen in love with enchiladas. Specifically, homemade ones. I love to order them in restaurants, but I love making them at home even more. They make for fabulous leftovers too!

“My family really enjoyed the Mushroom and Pepper Grill-Fry and I thought combining the two into enchiladas would be another delicious way to enjoy these ingredients together. Vegetarian comfort food at its best!”

Buen provecho! (That’s Spanish for, enjoy your food!)

Mushroom Fajita Enchiladas

Serves 12 Enchiladas


  • 1 Tablespoon olive oil
  • 8 oz. sliced white button or baby portabella mushrooms
  • 1 green, red and orange pepper, seeded and sliced
  • 1 cup salsa
  • 1 Tablespoon homemade taco seasoning
  • 12 soft-taco sized flour tortillas
  • 1 12 oz. can green enchilada sauce
  • 1 1/2 cup shredded queso quesadilla or Mexican blend cheese


1) Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch glass baking dish with non-stick cooking spray.

2) In a large skillet, heat the olive oil and then sauté the mushrooms and sliced peppers for 5 to 7 minutes. Remove from heat and stir in the salsa and taco seasoning.

3) Spoon the mushroom mixture evenly into the corn tortillas. Roll the tortillas and place seam side down in the baking dish. A 9×13 inch baking dish holds 12 enchiladas comfortably.

4) Once all the tortillas are placed in the dish, pour the green enchilada sauce over the top and sprinkle the shredded cheese on top.

5) Bake in the preheated oven for 20-25 minutes, or until cheese has melted. Remove from oven and let cool slightly before serving.

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