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.
4 servings
Calories: 369kcal
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: 369kcal | Carbohydrates: 46g | Protein: 17g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 1708mg | Potassium: 895mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1126IU | Vitamin C: 8mg | Calcium: 275mg | Iron: 3mg