11 Easy Kitchen Hacks

Versatile Enchiladas with Homemade Sauce

on October 16, 2020
last updated April 5, 2021
5 from 1 vote

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These Versatile Enchiladas with Homemade Sauce are the absolute ultimate in complex Mexican flavor. Get creative and switch up the fillings to suit your own taste---this sauce goes well with everything!
Versatile Enchiladas With Homemade Sauce - New Featured Image

Looking for dinner inspiration? Try these Enchiladas with Homemade Sauce for the ultimate in flavor-packed Mexican cuisine.

They’re ready to customize, taste great with a variety of ingredients, and are relatively easy to make.

But no matter what deliciousness you stuff ’em with, or fresh garnishes you top ’em with, your enchiladas are nothing without the SAUCE.

All-Diet Enchiladas with Homemade Sauce - Sauce Close Up

It’s that kind of sauce you eat by the spoonful when no one is looking. The sauce that you just have to “taste test” one more time—over and over again until half of it’s gone. The kind where you keep the leftovers at the ready to pour over anything and everything.

Yes, it’s THE sauce.

And though it’s list of ingredients is about a mile long, it’s made up of all simple, vegan, delicious ingredients that if you’re anything like me, you already have on hand in your kitchen.

Versatile Enchiladas with Homemade Sauce Tips and Tricks

What Do You Mean By Versatile?

Well, it means that anyone can enjoy these, regardless of dietary restrictions, ingredient preferences, or spice-tolerance level. This recipe is meant to emphasize the sauce, which is vegan and safe for everyone, and encourage you to put your own spin on it for the fillings.

I’ll share with you my favorite way to prepare them, which is stuffed with cheese, mushrooms, and onions, but throw whatever you want in there!

My husband will often add chicken to his, but you can also try ground beef or carnitas. If you’re making a vegan version, try adding in some tofu crumbles, beans or vegan cheese alternatives.

Fish is delicious for a pescatarian-friendly dish, you can use the fish prep in my Fresh Fish Tacos recipe! Or keep it vegetarian by adding this Lentil Taco Meat Alternative.

You get my drift. Get creative and use what you have in your fridge.

Green tip: Industrial meat production has a huge impact on the environment, especially because of the amount of land it takes to sustain and its high amount of greenhouse gas emissions. Reducing your meat consumption is one great way to reduce your ecological footprint.

Fill Her Up!

So I know I said get creative and go for it, but I do have one teeny tiny rule for the fillings: let the sauce do most of the talking.

And what I mean by that is you don’t want overpowering flavors inside your enchiladas that won’t compliment your homemade sauce.

Whatever you’re cookin’ up to fill your tortillas with, just season them lightly with taco seasoning—a little less than usual. I always make my own taco seasoning and keep it in my cupboard—it’s much easier than you think!

I cook down my mushrooms and onions and then add just 1 tablespoon of taco seasoning and 1 tablespoon of water, heat, and stir until the veggies are coated.

Okay, Ladies Now Let’s Get in Formation

Time to assemble these bad boys!

You’ll need 8 medium or 6 large tortillas. Make yourself a little assembly line. Take a fresh tortilla, add your filling, roll it up, and place it in a glass baking dish.

Repeat until your baking dish is filled. Once you’ve formed all your little enchiladas, it’s time for the fun part.

Versatile Enchiladas With Homemade Sauce - Close Up Plated

Let’s Get Saucy

It’s the moment you’ve all been waiting for!

Pour your sauce over your enchiladas. You won’t actually use ALL of the sauce (lucky you—leftovers!). I usually use about 1 cup, making sure the enchiladas are fully coated.

Put some extra cheese on top and pop them in the oven!

Time for the Top Off

I highly recommend a garnish of some raw ingredients. These ooey-gooey Enchiladas with Homemade Sauce are begging for some freshness!

My go-to toppings are sliced avocado or guacamole, fresh diced tomatoes, cilantro and sour cream. You could also add red onion, scallions, or salsa!

For the ultimate Tex-Mex night, serve up this Creamy Guacamole, Pineapple Salsa, and Queso Blanco to start! For other Mexican-inspired dishes, try this Lentil Taco Meat Alternative and these Fresh Fish Tacos.

All-Diet Enchiladas with Homemade Sauce

5 from 1 vote
Recipe by Marley Goldin Course: DinnerCuisine: Mexican


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These Versatile Enchiladas with Homemade Sauce are the absolute ultimate in complex Mexican flavor. Get creative and switch up the fillings to suit your own taste—this sauce goes well with everything!


  • Enchilada Sauce
  • 2 tablespoon olive oil

  • 2 tablespoons all-purpose flour

  • 2 cups vegetable broth

  • 1 tablespoon chili powder

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon cumin

  • 1/4 teaspoon oregano

  • 2 red chili peppers, diced OR 1/4 teaspoon cayenne pepper

  • Enchiladas
  • 1 tablespoon olive oil

  • 1 large onion, sliced

  • 8 ounces baby bello mushrooms, sliced

  • 1 tablespoon taco seasoning

  • 1 tablespoon water

  • 6 large or 8 medium tortillas

  • 4 ounces colby jack cheese

  • 4 ounces sharp cheddar cheese

  • Options for Enchilada Toppings (pick your favorites!)
  • 1 avocado, sliced

  • 1/2 tomato , diced

  • 1 handful fresh cilantro, chopped

  • 1 scallion, diced

  • 2 tablespoons sour cream


  • Enchilada Sauce
  • Form a roux by whisking together olive oil and flour over low heat, making sure to smooth out any lumps.
  • Add vegetable broth and simmer and whisk, until smooth.
  • Add all other ingredients, cover, and simmer on low for about 20 minutes, until your sauce starts to thicken.
  • If you are using fresh red chilis, use hand blender, blender, or food processor to blend the diced chilis into the sauce, so it’s completely smooth. All-Diet Enchiladas With Homemade Sauce - Making Sauce

  • Enchiladas
  • Preheat oven to 350 degrees Fahrenheit.
  • Cook onions and mushrooms in olive oil over medium heat until onion is transparent and juices release from the mushrooms.
  • Add taco seasoning and water and stir over medium heat until the water is absorbed and the veggies are coated in seasoning.
  • Make yourself an assembly line! Add mushrooms and onions and cheese to a tortilla, roll it up and place it in a glass baking dish. Repeat this step until your baking dish is full. Versatile Enchiladas With Homemade Sauce - Assembly Set Up
  • Pour sauce over enchiladas until covered. I usually use about 1 cup. Versatile Enchiladas With Homemade Sauce - Pour Shot
  • Add the rest of the cheese on top and bake for 30 minutes.
  • Add fresh toppings of choice and enjoy!

Pro Tips

  • Using fresh red chili peppers is a great way to add heat and depth of flavor!
  • You can add other veggies, meat, tofu, or fish inside your enchiladas—get creative!

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4 thoughts on “Versatile Enchiladas with Homemade Sauce”

  1. Made this recipe tonight for dinner and it was absolutely delish! I’ll be honest though…I did end up using store bought enchilada sauce to save time xD so I can’t speak to the sauce recipe, but i followed the recipe for making the enchiladas and assembly and they turned out super cheesy and unctuous! I added a thin layer of the sauce on the very bottom of the dish which I felt helped build flavor and keep the tortillas from sticking. Super yum and my husband and I can’t wait to eat the leftovers for lunch!

    1. I’m so glad you enjoyed! I always love to put my own twist on recipes as well, and I love a good shortcut 😉
      Thank you so much for making these!! <3

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