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5 from 1 vote

Portabella Fajita Enchiladas

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 4


  • 1 12 oz. package Fajita Time Sliced Portabellas with seasoning packet or 3 large portabella mushrooms, sliced in 1/2 inch slices If you aren’t using Fajita Time sliced portabellas that come with the seasoning packet, you can substitute a taco seasoning.
  • 1 12 oz. package pre-chopped veggies (bell peppers, onions) or about 2 1/2 cups sliced onions and bell peppers
  • 2 Tbsp avocado oil
  • 1 cup prepared fresh salsa
  • 6 oz. tomato paste
  • 2 cups el Pato enchilada sauce
  • 1 tsp cumin
  • 3 cups shredded Mexican cheese
  • 10 corn tortillas


  • Preheat oven to 375° and lightly grease a 9 X 13 baking dish.**
  • In a medium skillet, heat avocado oil and add the vegetables and mushrooms. Stir the fajita seasoning into veggies and sauté for about 10 minutes or just until softened.
  • Stir in 1 1/2 cups of cheese until melted and mixed in with veggies.
  • Mix enchilada sauce, salsa, tomato paste and cumin together in a large measuring cup, making sure it’s well blended. Pour about 1 1/4 cup sauce on greased baking dish.
  • Heat the tortillas in damp paper towels for about 10-15 seconds. Using a spoon, place a heaping spoonful of veggies in each tortilla. Roll and place seam side down in the sauced baking dish. Continue rolling the remaining enchiladas and arrange close together in the dish.
  • Sprinkle half the remaining cheese (about 3/4 cup) over the enchiladas, followed by the remaining sauce and top with the remaining 3/4 cup cheese. Make sure the enchiladas are well covered by the sauce- exposed tortilla can burn or dry out.
  • Bake for 20 minutes. Let cool for 5 minutes, top with cilantro and enjoy!


*You can also use a slightly shorter dish to make the enchiladas squeeze closer together!