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two meatless enchiladas on a plate with lime wedges and sliced avocado

Tex-Mex Meatless Enchiladas with Homemade Sauce

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These Meatless 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!
Course Dinner
Cuisine Mexican
Diet Vegetarian
Keyword Homemade Enchilada Sauce, Meatless Enchiladas, Mushrooms, Tomato, Vegetarian Enchiladas
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 6 enchiladas
Author Marley Goldin

Equipment

Ingredients

Homemade Enchilada Sauce

  • 2 tablespoon olive oil
  • 2 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • 1 tablespoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ¼ teaspoon oregano
  • 2 red chili peppers or cayenne pepper to taste

Meatless Enchiladas

  • 1 tablespoon olive oil
  • 1 large yellow onion sliced
  • 8 ounces baby bello mushrooms sliced
  • 1 tablespoon taco seasoning
  • 1 tablespoon water
  • 6 large flour tortillas or 8 medium
  • 4 ounces colby jack cheese shredded
  • 4 ounces sharp cheddar cheese shredded

Options for Enchilada Toppings (pick your favorites!)

  • 1 avocado sliced
  • ½ tomato diced
  • 1 handful fresh cilantro chopped
  • 1 scallion diced
  • 2 tablespoons sour cream

Instructions

Homemade Enchilada Sauce

  • Form a roux by whisking together olive oil and flour over low heat, making sure to smooth out any lumps.
    2 tablespoon olive oil, 2 tablespoons all-purpose flour
  • Add vegetable broth and simmer and whisk, until smooth.
    2 cups vegetable broth
  • Add seasonings and diced chili peppers, cover, and simmer on low for about 20 minutes, until your sauce starts to thicken.
    1 tablespoon chili powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon cumin, ¼ teaspoon oregano, 2 red chili peppers
  • If you are using fresh red chilis, use immersion blender, blender, or food processor to blend the diced chilis into the sauce, so it's completely smooth.

Meatless Enchiladas

  • Preheat oven to 350°F.
  • Cook onions and mushrooms in olive oil over medium heat until onion is transparent and juices release from the mushrooms.
    1 tablespoon olive oil, 1 large yellow onion, 8 ounces baby bello mushrooms
  • Add taco seasoning and water and stir over medium heat until the water is absorbed and the veggies are coated in seasoning.
    1 tablespoon taco seasoning, 1 tablespoon water
  • Make yourself an assembly line with the cooked mushrooms and onions, flour tortillas, cheese and baking dish. Add about 2 tablespoons of enchilada sauce to the bottom of the baking dish and use a spoon to spread the sauce across the bottom to form a thin layer.
    6 large flour tortillas, 4 ounces colby jack cheese
  • Add about 2 tablespoons of your cooked mushrooms and onions and a handful of Colby Jack cheese to a tortilla, roll it up and place it in a glass baking dish. Repeat this step until your baking dish is full.
  • Pour about 1 cup of your enchilada sauce over your assembled flour tortillas in your baking dish until evenly coated.
  • Add any remaining Colby Jack and the sharp cheddar cheese on top in an even layer.
    4 ounces sharp cheddar cheese
  • Bake for 30 minutes. Allow to cool for about ten minutes before adding fresh toppings of choice. Enjoy!
    1 avocado, ½ tomato, 1 handful fresh cilantro, 1 scallion, 2 tablespoons sour cream

Notes

  • 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!
  • You can buy pre-made enchilada sauce to replace the homemade sauce for a quick and easy shortcut. 
  • Find more delicious meat-free recipes in this collection of my best meatless meals!