Creamy Mushroom + Wild Rice Enchilada Skillet is calling your name! Full of comforting flavors, and that super easy creamy verde enchilada sauce is…wow!
Vegetarian Mushroom + Wild Rice Enchiladas…Deconstructed
I’m not opposed to rolling enchiladas, but if you can save a step and avoid a few ingredients rolling out onto the floor, why not? Not to worry…you’ll still get your tortilla fix. They’re just mixed into this skillet casserole.
Also, holy enchilada, this is amazingly delish and comforting. Seriously. I couldn’t stop ‘taste-testing’! This recipe is going on repeat all fall and winter because it warms you from the inside out and tastes like a big ole savory hug. (Well, what I imagine a hug could taste like. 😉)
Ingredients You Need for Mushroom + Wild Rice Enchilada Skillet
Of course, kosher salt + fresh cracked black pepper for seasoning as you go, and you’ll also need…
For the Creamy Verde Sauce:
- Unsalted butter
- Onion (I used Spanish)
- Broth (chicken or vegetable)
- Salsa verde (store-bought, mild or spicy)
- Light sour cream
For the Enchilada Skillet:
- Olive oil
- Mushrooms (any variety)
- Onion (again, Spanish)
- Wild rice (a blend or brown, already cooked)
- Whole wheat flour tortillas
- Monterey Jack cheese (shredded from a block)
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It’s Easy to Make This Enchilada Skillet Casserole
First, prepare the creamy verde sauce:
- Cook chopped onions in butter in a non-stick skillet until soft.
- Sprinkle with flour and cook for another couple minutes, stirring constantly.
- Stir in the broth and cook until it begins to thicken, about 3 minutes.
- Add the jarred salsa verde. Take it off the heat and stir in the sour cream. Season to taste.
Next, get started on the skillet casserole:
- Cook sliced mushrooms and chopped onions in olive oil in a large oven proof skillet for about 10 minutes.
- Add the garlic and cook another minute or two.
- Stir in the prepare rice and chopped cilantro, then all the creamy verde sauce and torn tortillas.
- Top with shredded cheese and bake for 10 minutes at 425°F.
Variations + Serving Suggestions
This is a no brainer for Meatless Monday! Add a crisp green salad with a bright limey dressing to contrast with the creamy, earthy enchiladas and you’ve got a great meal!
If you’d like to add some meat, I’d suggest swapping half the rice for a protein of your choice. It would be a great way to use up leftovers (shredded or thinly sliced) or simply shred some rotisserie chicken breast.
Let’s not forget the garnishes! You can serve with extra sour cream and salsa verde, or even add sliced jalapeños (to kick up the heat), finely diced red bell pepper (for a fresh crunch) and sliced green onion.
What to Sip With Creamy Mushroom + Wild Rice Enchilada Skillet
So many options! Adult beverages or not, I’m feeling opposite in flavor and quality. Go with something crisp and refreshing to cut through the richness of the dish.
- Light style beer like a lager or pilsner
- Homemade agua fresca
When Should You Make This Dish?
Anytime! It’s perfect for any night of the week as a family meal.
But, it would be excellent for a casual dinner party…especially with your vegetarian friends! Just add some chips + guac, maybe churros and hot chocolate for dessert, and some festive music!
Craving More Mexican-Style Recipes?
- Instant Pot Cilantro Lime Rice
- Slow Cooker Smoky BBQ Beef Tacos
- Simple Charred Tomato Salsa
- Easy Sheet Pan Nachos with Chorizo + Sweet Potato
- Mango Lime Popsicles with Kiwi
- Big Batch Frozen Pink Cadillac Margarita
Creamy Mushroom + Wild Rice Enchilada Skillet
Creamy Verde Sauce
- 1 tbsp unsalted butter
- ½ large onion chopped
- 2 tbsp flour
- 1 cup broth chicken or vegetable
- ¾ cup salsa verde store-bought, plus more for serving, if desired
- ½ cup light sour cream plus more for serving, if desired
- kosher salt + fresh cracked black pepper
- 2 tbsp olive oil
- 1 lb mushrooms any variety, sliced
- ½ large onion chopped
- 2 cloves garlic chopped
- 3 cups cooked wild rice or brown rice
- ¼ cup cilantro chopped, plus more for garnish
- 3 to 4 whole wheat flour tortillas torn into pieces
- 8 oz monterey jack cheese shredded from the block
- Preheat the oven to 425°F.
- Prepare the creamy salsa verde: melt the butter in a non-stick skillet over medium heat. Add the chopped onion (half of a large) and cook until soft and translucent, about 5 minutes. Sprinkle the flour over the onions and cook for 1 to 2 minutes, stirring constantly. Pour in the broth and continue stirring until smooth and it begins to thicken, another 3 minutes or so. Stir in the salsa verde. Take it off the heat and stir in the sour cream. Taste and season with salt and pepper as needed.
- n a large oven-proof skillet, warm the olive oil over medium-high heat. Add the mushrooms and chopped onion (the remaining half of a large). Cook for 10 minutes, stirring occasionally, until the mushrooms have released their water and are soft and creamy. Add the chopped garlic and cook for another 1 to 2 minutes. Stir in the prepared rice and cilantro. Stir in the creamy salsa verde and torn tortillas. Mix well to distribute evenly. Turn off the heat.
- Sprinkle shredded cheese over the top and bake for 10 minutes until the cheese is melted and bubbling.
Nutritional values are estimated and provided as a general guideline only. I earn a commission from Instacart from qualifying ingredient purchases.