Hello and welcome to another round of Mexican Meatless Monday, courtesy of your local Mexican blogger, Me 🙂 Ole!
This is a quick and dirty easy way to make enchiladas since you don’t have to roll them and get your hands and everything else in the kitchen covered in enchilada sauce!
Mushroom Green Enchilada Casserole 
Ingredients:
- 1/2c diced onions
- package of chopped mushrooms
- 1 or 2 bell peppers, chopped
- 1 can of pinto beans (or fresh beans, but we’re all out)
- small can diced green chili
- can of green enchilada sauce (Note: these come in mild, medium or hot)
- corn tortillas
- Mexican cheese – Cotija
You have to get this kind of cheese. It is the best! You can use it on top of practically any Mexican meal and it will only make it better. Plus, it’s salty, so you don’t have to use very much to get a lot of flavor. 
Directions:
1. Cook onion until soft and translucent. Pre-heat oven to 350.
2. Add chopped mushrooms and bell peppers. Cook until soft.
3. Add can of green chili (not enchilada sauce).
4. Pour some enchilada sauce into dish and place corn tortillas on top.
5. Spread 1/3 of the mushroom mix on top.
6. Spread 1/2c of beans on top of that. *This is optional, but adds delicious protein and fiber to this dish. Plus, I am obsessed with beans so I think it tastes better too.
7. Layer more tortillas on top of this and pour some enchilada sauce on top.
8. Repeat layers until filling and beans are gone.
9. Top with Cotija cheese. This cheese easily crumbles with pressure. Cut a big chunk off of circle and just crumble it on top of enchilada casserole with your hands. Then, proceed to eat the rest melted in a warm corn tortilla. Trust me.
10. Place in 350 degree oven and bake until heated through.
11. Take out of oven and let it rest for a few minutes. This helps prevent it from completely falling apart when you cut it.
Enjoy! 
Now all I need is a Monday Margarita and I’m all set!
Updated to add: RER will be down from 10pm-11pm Mountain Time.
She’s getting a makeover that will hopefully go better than my new hair.
Looks fabulous! I bought that cheese for a tamale pie and it was very good!
It all looks so good. I’m suddenly in the mood for Mexicans!
Great recipe! I’m always looking for ways to prepare veg meals that will satisfy my meat-loving family. Mexican is always a winner!
enchiladas look very good! I come to love mushrooms these days. my sister’s boyfriend works for a mushroom company in PA- i guess that is what sparked my recent mushroom kick. haha
That looks yummy! I never roll enchiladas because I always break the tortillas, and I’m pleased to see I’m not the only one who is lazy! Plus you can use more filling when you layer it.
And I also like the new look!
Wow, this may be one cheese I have never heard of! How authentic! 🙂
How smart! It’s like a Mexican lasagna! I hate rolling enchiladas, but this would encourage me to make them more often. Clever, Monica!
I would love this!!! Mushrooms + beans are my favorite foods! 🙂 (Freak, I know lol)
Yum! I love enchiladas, what a great idea to add muchrooms! I’m pretty new to this whole blogging and commenting thing. I recieved a response from you to a comment that I made yesterday to your blog and I’m not sure how to comment back in the appropiate section.
I just wanted to say that when you get around to running in Alaska, stop by Sitka. I would love to go for a run with you 🙂
That looks good! It is similar to a black bean casserole that I make where I lay the tortillas flat like that.
Love it!
I think this meal needs a frosty Dos Equis. Looks good!
Amanda, I’m glad someone does.
mmm cojita cheese + beans. So delicious. I bet these were incredible!
ps. I love the new hair 🙂
Ole! 😉 That recipe looks amazing! I had a Mexican Meatless Monday as well…only I’m lazy and had someone else do the cooking! 🙂
Totally agree! I love ’em 🙂
test 🙂
mmmmmmmmmm i swear mushrooms = food of the gods