Vegetarian Enchiladas (Mexican Cuisine) by Manjula

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Learn how to make Vegetarian Enchiladas (Mexican Cuisine) by Manjula

6 corn tortillas (I am using white corn tortilla)

Enchilada Sauce

1 15oz can crushed tomatoes
3 tablespoons oil
3 tablespoons all-purpose flour
1-1/2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon cumin seed powder
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup water

For filling

1 tablespoon oil
3 cups spinach chopped
1/2 cup corn, I am using frozen corn
1/2 cup mushroom chopped
1/3 cup of sharp cheddar cheese shredded
1/3 cup mozzarella cheese shredded

For Topping

1/2 cup of sharp cheddar cheese shredded
1/2 cup mozzarella cheese shredded
1 jalapenos chopped, adjust to taste

Cookware/Ingredients used in this video:
Simply Calphalon Nonstick 11-Inch Square Griddle

Calphalon Tri-Ply Collector’s Edition 3-Quart Chef’s Pan with Lid

Typography – Wildbeez Interactive (


Eric Littlejohn says:

get in my belly

Lynn Romano says:

Just. made this but used Swiss chard leaves . FABULOUS!! Love your videos …the sauce is amazing..

Nataraj Hoskote says:

Hi Manjula We made the Enchiladas turned out very well! We added black beans to the filling as well. Very Delicious!

Gurvir Singh says:

fsg e

julie marquez says:

I love you Manjula! You’re amazing!

homerth1555 says:

Those look great

Vinnie B says:

I liked the Recipe I will try Thanku

Shweta Sakiraju says:

Auntiji all of your recipes are delicious and so easy to follow.

Melissa Reyes says:

decided to put in the oven for how long and many degrees?

Ashleen Jassal says:

Hi Mangula, can I also add kidney beans to the filling?

Rugina B says:

you are so sweet

Katheryn Samano says:

This looks delicious! Thanks so much c:

Nazneen Azad says:

Thanks a million for this wonderful recipe Manjula Ji, Watching you cook reminds me of my mom cooking with soooo much genuine love for our family. I just made this dish for the first time and it’s absolutely delicious and sooo filling ! You are a true inspiration to us. God bless you and your beloved family !

Beverley Dobson says:

Looks great Could you use black beans instead of corn?

Riaz Murad says:

Hello dear manjula didi…..

can i use frozen spinach in this recipe?

u r cooking v great and i am big fan,,
regards ,

Sunny Singh says:

Hi Madam, I really wanted to appreciate the slow and clear approach that you use in all your videos. You remind me of my mom who cooks with all her heart and the love shows up in the food as well 🙂 please keep these videos coming. Thanks a lot!

Ravi Maheshwari says:

we can bake on tava if v not have oven

Andrea Chavez says:

Looks so good, going to make these tonight. Thanks for sharing.

Mohamed Shereef says:

Can we use fresh tomato instead of crushed one

danielamitric says:

Manjula you rock!

Kodama Kaonashi says:

It needs fresh chili. Why sugar? We use baking soda to regulate the pH of the tomatoes XD

Not Mexican at all but it’s a nice try.

Scooby dooby doo says:

sooo yummm aunty ji

Joe Serrano says:

No frying? Meaning the enchiladas are more healthier for the consumer than the standard enchilada which is fried in lard or veggie oil, totally worth the effort to try your recipe my dear Manjula Ji, although you’ve encouraged to try new, I bet these enchiladas would go very well stuffed with corn smut, corn smut, flavored with chopped tomatoe, onion, cilantro and epazote in combo with some grated cheese would make one healthy and very nutritious meal. fyi: corn smut, considered a disease in the States is a delicacy here in Mexico, google ‘cuitlacoches’ or huitlacoches, in both cases the letter “c” and “h” are silent.Thumbs up and Tlaskamati(thank you in nahuatl)for sharing! 🙂

grishma shakya says:

Enchiladas looks delicious!! thanks for the recipe. Definitely gonna try it. Can you please tell me what brand portable stove are you using. Thanks. I love your recipes.

Madison Faith says:

Hi Manjula! I’m Mexican, your enchiladas look delicious! Although I prepare them in another way… Congratulations! I’m subscribing!

El Maguey Mexican Restaurant says:

I like the vegetarian version of a classic Mexican dish!

Neena Vora says:

Thank you for sharing your recipes….very aromatic and delicious….

Roberto Covarrubias says:

it looks so so good manjula 🙂

Jennifer Grove says:

Yay! I’ve been intimidated by enchiladas for years! Time to get over it!
I’m already thinking of many different kinds of fillings….

patricia xavier says:

Great enchilada recipe Manjula thanks for sharing I will try this

Sarita Keswani says:

Manjula I love you and your recipes.

Jenna Murphy says:

this looks delicious I’m going to try and make it tonight!!

LadyTurmeric says:

Manjulaji, what grinder do you use for dry grinding for spices and wet grinding small quantities, eg. ginger paste or chili paste etc?

Sam Patel says:

Manjulaben when you say 1 Cup of water, how much is that? In millilitres

patricia xavier says:

Great recipe Manjula I will try this
Patricia Xavier

Anand Hardas says:

These look amazing and easy.. I will cook these for my wife.. Thanks aunty!

Kinjal Padiya says:


gEnIoOhAzEl says:

I want to try these 😀 im mexican but i want to go vegetarian lol

tizouna mimi says:

looks so delicious, thank you for sharing 🙂

catnipmouse says:

I’ve got to try that enchilada sauce, looks easy and delicious!

Sudha Rajagopalan says:

I didn’t realize enchiladas can be made so easily and without onions. Thank you Ms.Manjula for showing us this mouth watering recipe. I can’t wait to make this tomorrow.

Heather Clark says:

I totally agree about having felt intimidated by the idea of making enchiladas. Recipe looks yummy, especially your sauce! I’m going to use fresh tomatoes, add smushed seasoned pinto beans that I just made, and try cooking on the stove in a covered pan (micro=bad).

You are a lovely person, thank you so much for showing how simple enchiladas can be! ❤❤❤

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