Mushroom and Vegetable Enchiladas

Menu Part: 
Cuisine Type: 
24 servings

Mushrooms take center stage in these enchiladas, which also feature pico de gallo and a chipotle cream sauce.


Pico de Gallo:
Yield: 8 oz.

2 oz. red onion, cut into 1/2-in. dice
6 oz. Roma tomatoes, cut into 1/2-in. dice
2 tbsp. fresh cilantro, chopped
1/4 oz. serrano pepper, minced
Salt to taste
Ground black pepper to taste
1/2 tsp. lime juice

Chipotle Cream Sauce:
Yield: 48 oz.

48 oz. béchamel sauce
3 oz. Minor’s Chipotle concentrate

Yield: 24 enchiladas

3 tbsp. canola oil
12 oz. onion, sliced
2 tbsp. garlic, minced
15 oz. white button mushrooms, sliced
15 oz. zucchini, sliced into half-moons
1 tbsp. dried oregano
3/4 tsp. ground coriander
3/4 tsp. salt
1/2 tsp. ground black pepper
12 oz. New Mexico green chiles, chopped
1 1/2 lbs. shredded Monterey Jack cheese, divided
24 6-in. corn tortillas
3/4 oz. fresh cilantro, chopped


1. For Pico de Gallo: Combine onion, tomatoes, cilantro, serranos, salt, pepper, and lime juice. Refrigerate until needed.

2. For Chipotle Cream Sauce: Warm béchamel and whisk in chipotle concentrate. Hold warm for service.

3. For Enchiladas: Heat oil in large sauté pan. Sauté onions and garlic for 1 min., then add mushrooms, zucchini, oregano and coriander and stir until just heated through, 2 to 3 mins. Remove from heat and add salt and pepper.

4. Pour into hotel pan and allow to cool to room temperature. Once cooled, stir in green chiles and 12 oz. of cheese. Dip tortillas in hot fryer for 10 to 15 seconds to soften and set aside on sheet pan with screen to drain. Top each tortilla with 2 ½ oz. mushroom filling and roll it up.

5. Place enchiladas seam side down in two rows in oiled 200 pan. Pour chipotle cream sauce over enchiladas and cover tightly with foil. Bake in 350°F oven until enchiladas reach an internal temperature of 165°F. Remove foil and cook until cheese is well melted. Garnish with pico de gallo and cilantro.

Recipe by Mushroom Council

More From FoodService Director

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

Ideas and Innovation
nutrition facts label

Despite operators’ attempts to communicate nutrition information to guests via cards and labels on the food line, many guests still feel they have no clue what’s in their food. University of Illinois food economist Brenna Ellison shares a few guesses as to why consumers ignore these signs following a recent study on their placement in dining halls.

Q: Who is most likely to read the cards?

A: Students who were already exhibiting more healthy behaviors. So those were the students who track their intake using an app or a food diary. After the first week, we found the rates of people...

Managing Your Business
studient orientation

When an alma mater and an employer are one in the same, it can be a win-win for both the employee and the school. Here’s how two students’ experiences with campus dining—one positive and the other negative—led them on a path to their current jobs.

A Feast to Remember

NC State University’s main campus in Raleigh, N.C. was built on farmland given to the state by Richard Stanhope Pullen; every spring, students gather to celebrate those agricultural roots through Farm Feast, an outdoor celebration with food and music. Design major Christin King remembers her first Farm Feast vividly: “...

FSD Resources