Vegan White Queso Enchiladas with Spinach and Mushrooms

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Serves: 4-6 servings


White Queso Sauce:
1½ cups Raw Cashews, soaked
2 tbsp lemon juice
2 tbsp apple cider vinegar
1 – 1½ cups water.

The Enchiladas:
8 oz White Button Mushrooms, sliced
16 oz frozen chopped spinach, thawed
1 medium onion, chopped
1 poblano chile pepper, roasted and chopped
14 corn tortillas

Preheat the oven to 350 degrees Fahrenheit.

Sautee the mushrooms and onions over medium-high heat until they start to brown. Add in the spinach and poblanos and warm through.

Fill each tortilla with a couple tablespoons of filling, fold the tortilla like a taquito, and place in a glass casserole dish.

To make the sauce blend all of the sauce ingredients in a high powered blender. Add just enough water to keep things moving. Blend until smooth. If the sauce is too thick and some more water. You want a queso dip like consistency.

Pour the sauce over the enchiladas in the baking dish. Bake in the middle of the oven for 15 minutes.

Slightly adapted from a recipe from