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)
These pulled “pork” enchiladas verdes use oyster mushrooms for a juicy, meaty filling that’s simmered with citrus and spices, then crisped for flavor before being rolled into corn tortillas. Covered with homemade salsa verde, plenty of cheese, and baked until bubbly, they’re hearty, comforting, and just as satisfying as the traditional version — only plant-based.
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
Calories: 369kcalCarbohydrates: 46gProtein: 17gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 33mgSodium: 1708mgPotassium: 895mgFiber: 7gSugar: 10gVitamin A: 1126IUVitamin C: 8mgCalcium: 275mgIron: 3mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.