Swiss Chard Mushroom Enchiladas
Swiss Chard Mushroom Enchiladas- leafy swiss chard and mushrooms rolled in whole grain tortillas and topped with roasted tomato-habanero salsa and cilantro sunflower crema. (vegan + nut-free)
Happy Cinco de Mayo! I know I’m showing up fashionably late with these swiss chard and mushroom enchiladas but the good news is that it doesn’t have to be Cinco de Mayo for us to eat enchiladas.
We can eat them any ol’ time we want, and when they’re stuffed with leafy greens and mushrooms and topped with a dairy-free crema, they’re practically health food.
This is the second recipe this week that was inspired by El Molino Central in Sonoma. If it wasn’t an hour drive away from me I would totally be eating there tonight. I actually considered making the drive for about three seconds before I realized how ridiculous it sounded. But that should tell you how good the food is!
One of their many specialties is enchiladas made with mushroom and organic swiss chard. It’s rare that you find those vegetables in authentic Mexican food but trust me, it just works.
I decided to recreate a vegan version of their delicious enchiladas using a local roasted tomato-habanero salsa and a dairy-free cilantro sunflower crema. Warning: the habanero salsa is super spicy so feel free to substitute regular enchilada sauce or your favorite salsa in it’s place.
The crema might sound complicated but it’s just a mixture of soaked sunflower seeds with garlic, cilantro, and lime juice that’s blended until smooth. It’s so simple to make and it balances out the spiciness of the salsa perfectly.
I’m aware that the swiss chard and mushroom combo might not appeal to everyone but I honestly can’t think of a more delicious way to get my veggies. I hope you’re willing to give them a try because I have a feeling you’ll be pleasantly surprised!
Swiss Chard Mushroom Enchiladas
For the Enchiladas
- 1 tablespoon extra virgin olive oil
- 1 cup shallot or onion, finely chopped
- 16 ounces cremini mushrooms, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon fine sea salt
- 2 bundles swiss chard, about 6 cups finely chopped
- 8 whole grain tortillas*
- 16 ounces roasted-tomato habanero salsa**
For the Cilantro Sunflower Crema
- 1 cup sunflower seeds
- ½ cup cilantro
- ½ cup lime juice
- 1-2 garlic cloves, depending on size
- ¼-¾ cup water, start with ¼ cup and add more as needed
- salt , to taste
For the Enchiladas
- In a large skillet, warm the olive oil over medium heat. Add the shallot/onion and cook for a few minutes, until translucent. Add the mushrooms, garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika and 1/2 teaspoon salt. Stir together and cook for about 7 minutes, until the mushrooms soften and begin to release their juices. Add the chard, one cup at a time, and cook until all of it has wilted down. Remove the skillet from the heat and set aside to cool.
- Preheat the oven to 350F then spread 1/2 cup of the salsa along the bottom of an 8 x 12″ casserole dish. Spoon 1/2 cup of the mushroom filling into each tortilla then roll it up and place it, seam side down, in the casserole dish. Repeat for the rest of the tortillas then spread the remaining salsa on top. Bake in the oven for 15-20 minutes, until heated through.
Prepare the Crema
- Meanwhile make the cilantro sunflower crema by combining all of the ingredients in a high-speed blender and blending until smooth. Add more water if needed to thin. Transfer half of the crema to a plastic baggie then cut off a small piece of one corner.
- When the enchiladas are done, pipe the crema on top in a diagonal direction. Garnish with chopped cilantro, avocado, and /or sliced radishes. Serve warm with extra crema on the side and enjoy!
Woooowee! You hit a homerun with these beautiful enchos! They’re everything I want in a meal and I’m going to obsess over that sunflower seed crema until I can make it and drizzle it on all the foods! The mushroom + Swiss chard combo is driving me berzerk! Happy Cinco de Mayo, girly – I hope your day is filled with healthy and delicious eats, like these enchiladas!
These sound amazing! That sunflower cream sauce has got to be made. I’m pretty sure if I had been to that restaurant I would have needed to recreate this magic too!
These look like the answer to my dairy-free enchilada dreams. Thanks for sharing this one. Can’t wait to make these next Monday for #meatlessmonday! YAY!
Thanks Kelli! I hope you have a great weekend. Give Ryder lots of big hugs and kisses for me! <3
I made these tonight for Meatless Monday. They were delicious. You’re right that they do take some time to prepare, but not too bad. Next time I make them I’ll leave off the cilantro sunflower crema — while very tasty/zesty I don’t think it was needed to still be delicious. I’ll just top them with a little guac and it’ll cut down on dishes & time. We really liked the flavors of the greens and mushrooms. It’s funny how easy it is to get used to Mexican food without all the cheese & dairy! Thanks for this recipe. I’d been a little nervous about making enchiladas without any cheese and now I know it can be done.
I’m so happy you liked them! I love the idea to use guac in place of the sunflower crema. I agree, that would save a lot of time and taste just as delicious!
I’ve been drooling over these babies dice I saw them on Instagram earlier. So yum.
Thanks girly! xo
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Not really sure I understand the directions for the crema. Juice of 3 whole limes and 1 whole lemon seems to be a LOT of juice. And then 2 cups of water added? I left out the water as this was way too liquidy. What am I missing here?
Hi Miriam! The pepitas require a lot of liquid in order for it to become a cream. 3 limes + 1 lemon usually yields about 1/2 cup juice for me but maybe my limes are smaller than yours. I will clarify that in the ingredients!
Hello. I like these enchiladas so well I am, for the first time, commenting. I am a vegan and have been using your recipes with great enjoyment. Though generally I like all sorts of beans, when I saw this recipe I thought, “No beans, let’s give this a try for a change.” Love this recipe and the crema takes it over the top! The third time I made this, I substituted roasted butternut squash for half the mushrooms and it added this wonderful sweet accent. Thank you, Sarah, for your lovely recipes, and I hope you enjoy your new home.
Hi Oriana! I’m so happy you took the time to comment to let me know you are enjoying my recipes. It really means so much to hear from you. :)
I love the idea to add butternut squash to the enchiladas. Sounds so good! Thank you for the feedback!
Yummy! This looks so good, pinned it and put it on my grocery list. :)
xx finja | http://www.effcaa.com
Aw man! My crema was just watery :( I think leaving out half the water will be my next try. Otherwise, this is a fun dinner!
Sorry to hear it came out runny, Amy! I just updated it to start with 1 cup and add more as needed. Thank you for the feedback!
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These are the best vegan enchiladas I have ever tried! And the cilantro sauce is the most delicious sauce I’ve ever tasted. Thank you for this recipe.
I’m thrilled you like them! Thank you for the review!
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This recipe sounds delicious! I’m wondering if you have any way of knowing its nutritional content. I’m trying more vegan recipes but find they’re usually not filling enough; I’m hungry again in 2 -3 hours. I feel better with higher protein and fat content than many recipes have. Any idea how these enchiladas stack up?
I totally understand and resonate with this! I just updated this recipe to include the nutritional info. If you use all of the filling and sauce to make 8 enchiladas, there is 10g of protein and 14g of fat per enchilada (although this can vary depending on the tortillas you use).
That said, the crema recipe does make a little more than you need as I used my Vitamix which has a larger pitcher so you have to make things in larger quantities in order for it to blend properly. You could definitely get away with halving the crema recipe to reduce the calories and fat but it will also reduce the protein slightly. If you wanted to go that route, I would suggest adding some beans, crumbled tofu, or faux meat to the filling to amp up the protein. Sorry for the long winded response but I hope that helps!