About this recipe
These enchiladas verdes look and taste just like the classic pulled pork version, but they’re completely plant-based. Oyster mushrooms, which have a very meaty texture, stand in for the pork. I first gently simmered with citrus and aromatics, then air-fried until browned and tender. Wrapped in lightly fried corn tortillas, topped with homemade salsa verde and melty cheese, and baked until bubbling, these enchiladas are a family favorite!
Why you’ll love this recipe
- Meaty, juicy texture without the meat – oyster mushrooms shred beautifully into “pulled pork.”
- Comfort food, lightened up – all the flavors of authentic enchiladas verdes but with a plant-forward twist and really fast to make.
- Easy weeknight dinner
- Family-friendly – everyone loves cheesy enchiladas, and you can easily double the recipe for a crowd.
Ingredient notes
- Oyster mushrooms. If you can’t find them, use king mushrooms.
- Citrus & aromatics
- Corn tortillas, lightly fried to make them pliable so they don’t crack when rolling.
- Salsa verde – homemade is best, but store-bought works in a pinch.
- Cheese – use shredded Oaxaca, Monterey Jack, or a vegan cheese that melts well.
- Fresh toppings
💡 To enhance the umami flavor of the mushrooms, you can add two tablespoons of soy sauce to the simmering liquid.
How to make pulled pork enchiladas verdes
- Simmer the mushrooms: Cook oyster mushrooms in water with bay leaves, citrus slices, peppercorns, and salt until tender. Drain.
- Air fry, pan-fry, or roast: Toss the mushrooms with olive oil.
- Prepare tortillas: Lightly fry corn tortillas until pliable.
- Assemble: Fill tortillas with shredded mushrooms, roll, and place seam-side down in a baking dish.
- Sauce & cheese: Top with salsa verde and sprinkle with shredded cheese.
- Bake: Bake until cheese is melted and bubbling.
- Finish: Top with fresh onion slices and cilantro before serving.
Variations
- Make it vegan: Use your favorite plant-based melting cheese.
- Shortcuts: Use store-bought salsa verde or rotisserie chicken, shredded jackfruit, or pulled pork instead of mushrooms. You can even make these enchiladas verdes with leftover steak or carne asada.
- Extra toppings: Add sliced avocado, a drizzle of Mexican crema, tofu crema, or pickled jalapeños.
- Breakfast: Serve them for breakfast or breakfast for dinner with a sunny-side-up egg.
Home cook to home cook tips
- Don’t skip lightly frying the tortillas — it’s what keeps them from falling apart once they’re sauced. If you want a non-oil version, wrap your tortillas in a clean kitchen towel and microwave for 30-45 seconds.
- Bake uncovered so the cheese melts and browns beautifully.
- These enchiladas reheat really well; store leftovers in the fridge for up to 3 days.
- Double the mushrooms when you cook them; they shrink significantly after simmering and air-frying.
Pulled “Pork” Enchiladas Verdes (Oyster Mushroom Enchiladas)
Equipment
Ingredients
- 1 lb oyster mushrooms
- 2 bay leaves
- 1 slice orange
- 1 slice lemon
- 1 tsp salt
- 6 –8 black peppercorns
- 1 –2 tbsp olive oil or vegetable oil
- 10 corn tortillas
- 2 cups salsa verde homemade or store-bought
- 1 ½ cups shredded cheese Oaxaca, Monterey Jack, or vegan
- ½ white onion thinly sliced
- ¼ cup fresh cilantro chopped
Instructions
- Simmer mushrooms: In a medium pot, cover mushrooms with water. Add bay leaves, orange slice, lemon slice, salt, and peppercorns. Simmer for 15 minutes until tender. Drain well.
Air fry, pan-fry, or roast: Toss the mushrooms with olive oil.
- Air fry at 400°F (200°C) for 10–12 minutes, shaking halfway, until the edges are golden and crisp but the center is still tender.
- Pan-fry in a hot skillet for 8–10 minutes, stirring occasionally, until browned on the outside.
- Roast in the oven at 425°F (220°C) for 15–20 minutes, flipping once, until lightly crisped.
- Prepare tortillas: Heat a small amount of oil in a skillet and lightly fry each tortilla for a few seconds per side until pliable. Pat excess oil with paper towels.
- Assemble enchiladas: Preheat oven to 375°F (190°C). Fill each tortilla with mushrooms, roll, and place seam-side down in a greased baking dish.
- Sauce & bake: Pour salsa verde evenly over enchiladas. Sprinkle with cheese. Bake 15–20 minutes until cheese is melted and bubbling.
- Serve: Top with onion slices and cilantro. Serve warm.
Notes
- Use jackfruit instead of mushrooms for another plant-based “pulled pork” option.
- Use shredded rotisserie chicken or pulled pork for a regular version.
- Make ahead: Assemble enchiladas up to 1 day in advance, cover, and refrigerate. Bake before serving.
- Freeze: Wrap baked enchiladas tightly and freeze up to 1 month. Reheat covered with foil at 350°F (175°C).
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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