Vegan Enchiladas Suizas

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Recreate a classic Mexican dish with a plant-based twist! These Vegan Enchiladas Suizas feature shredded king trumpet mushrooms, tofu, and a creamy tomatillo-cashew sauce. Inspired by family memories, this recipe is perfect for cozy dinners or celebrations. 

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The Story Behind My Vegan Enchiladas Suizas

Growing up, dining out was a rare treat in my family. We reserved restaurant visits for special occasions—birthdays, graduations, and other celebratory milestones. One place in particular held a special spot in our hearts: Acapulco, a vibrant Mexican restaurant that always felt festive. For me, their Enchiladas Suizas were the ultimate indulgence. The zesty shredded chicken wrapped in soft corn tortillas, smothered in a creamy, tangy tomatillo sauce, and topped with olives still makes my mouth water when I think about it.

 

Recently, as I reflected on those cherished memories, I decided to bring them to life in my kitchen—with a plant-based twist, of course. I wanted to recreate the magic of that dish while making it fully vegan. Instead of chicken, I shredded king trumpet mushrooms and tofu for a hearty filling. The creamy sauce? A blend of cashews, vegan sour cream, and salsa verde. Each step brought me closer to the flavors I loved while staying true to my values.

 

The result was a dish that transported me back to those joyful family meals at Acapulco. Below, you’ll find the video tutorial and full recipe so you can enjoy these Vegan Enchiladas Suizas in your home, too. They’re perfect for cozy family dinners or festive celebrations—and I can’t wait to hear what memories they inspire for you.

Vegan Enchiladas Suizas Step-by-Step

@thestephaniedreyer Growing up, Enchiladas Suizas were my favorite celebration meal. Today, I’m sharing my vegan twist on this classic dish, packed with bold flavors and nostalgia. These Vegan Enchiladas Suizas feature shredded king trumpet mushrooms and tofu, smothered in a creamy tomatillo sauce, and topped with a luscious vegan queso. It’s a comforting, crowd-pleasing recipe perfect for any occasion. ✨ Vegan Enchiladas Suizas ✨ 🕒 Prep Time: 25 min | Cook Time: 40 min | Serves: 6 Ingredients: For the filling: 1 ½ lbs king trumpet mushrooms 1 (14-oz) extra firm tofu 2 Tbsp olive oil 2 limes, juiced 2 Tbsp garlic powder 1 Tbsp cumin 1 tsp kosher salt ½ tsp ground black pepper 6 cups salsa verde, divided 1 white onion, quartered 3 garlic cloves, peeled 12 corn tortillas 8-oz vegan sour cream ¼ cup chopped cilantro 2 avocados, chopped ½ cup black olives, sliced For the queso: 1 cup unsalted raw cashews ¾ cup unsweetened plant milk 1 chipotle in adobo sauce 1 clove garlic, minced ¼ cup nutritional yeast ½ tsp garlic powder ½ tsp turmeric ½ tsp kosher salt ¼ tsp ground black pepper Directions: 1️⃣ Preheat the oven to 400°F. 2️⃣ Shred the mushrooms with a fork and grate the tofu. Toss them with olive oil, lime juice, garlic powder, cumin, salt, and pepper. Spread on a sheet pan, leaving room for the garlic and onion. Roast for 30 minutes. 3️⃣ Blend all queso ingredients until smooth. 4️⃣ Pour 1 cup of salsa verde in a 9x13 dish. Warm tortillas to soften, then fill with the tofu-mushroom mix and a drizzle of queso. Roll and place seam-side down in the dish. Repeat with all tortillas. 5️⃣ Top with 2 cups of salsa verde and bake for 10 minutes. 6️⃣ Blend sour cream with 1 cup salsa verde for a creamy sauce. 7️⃣ Drizzle sauce over enchiladas and garnish with cilantro, avocado, and olives. What recipe takes you back to your childhood? Share in the comments! #VeganEnchiladas #Pl#VeganEnchiladas##PlantBasedRecipesV#ComfortFoodVibesD#VeganMexicanFood #DairyFreeDeliciousganQueso#MeatlessMonday ♬ A Day in My Life - Raya
casserole dish of enchiladas with a metal spatula laying inside

Recipe Tips

Meal Prep

  • Make and store the queso sauce in an airtight container in the refrigerator for up to a week
  • Make and store the tomatillo salsa in an airtight container in the refrigerator for up to a week

Storage

  • Enchiladas can be made ahead and store in the refrigerator for up to 2 days in advance and baked right before serving
  • Keep leftovers in an airtight container in the fridge for up to 7 days. Reheat in the microwave or oven.

Adapting for Non-Vegans

  • Sub the shredded tofu with shredded chicken and make separate tray / pan of enchiladas to serve alongside the vegan ones

What To Serve With Vegan Enchiladas Suizas

These Vegan Enchiladas Suizas are rich, creamy, and full of flavor, making them a perfect centerpiece for a Mexican-inspired meal. To round out the meal and add balance, here are a few side dish ideas that complement the enchiladas beautifully:

 

  1. Mexican Street Corn (Elote)
    A classic side to pair with enchiladas, Mexican street corn brings a satisfying crunch and a smoky, savory contrast to the creamy enchiladas. Grilled corn on the cob is slathered with vegan mayonnaise, chili powder, lime, and a sprinkle of cilantro. 

  2. Simple Black Bean Salad
    A refreshing, protein-packed side like a black bean salad works perfectly with the rich flavors of the enchiladas. Combine cooked black beans with diced tomatoes, corn, avocado, cilantro, and a squeeze of lime. You could even add some chopped jalapeños if your family enjoys a little heat. This salad adds a pop of color and a balance of flavors that brighten up the meal.

  3. Guacamole and Chips
    No Mexican meal is complete without guacamole! The creamy avocado, zesty lime, and crunchy tortilla chips are always a crowd-pleaser. You can serve it alongside your enchiladas for a simple yet delicious starter or appetizer. If you want to add more variety, consider adding pomegranate seeds for a burst of sweetness or a dash of cumin for extra warmth.

  4. Cilantro Lime Rice
    To make your meal even more satisfying, pair the enchiladas with some flavorful cilantro lime rice. The light, aromatic rice complements the rich and creamy enchiladas without overpowering them. A little bit of olive oil, fresh lime juice, and cilantro gives this rice just the right touch of flavor. It’s simple, but it adds a great balance to your plate.

  5. Roasted Veggies
    Roasted vegetables like bell peppers, zucchini, and sweet potatoes are a great side dish to add a touch of sweetness and texture to your meal. Toss them with olive oil, garlic, and cumin before roasting them for a delicious side that’s both nutritious and flavorful.

FAQs

Can I make these Vegan Enchiladas Suizas ahead of time?

Yes! These enchiladas can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Simply prepare everything and assemble the enchiladas. Then cover them tightly with foil or plastic wrap and refrigerate. When you’re ready to serve, just pop them in the oven to bake as directed.

Can I use a different protein instead of tofu?

Absolutely! While the tofu in this recipe serves as a great base for a vegan "chicken" texture, you can swap it with other plant-based proteins. Shredded jackfruit is a great alternative for a more “meaty” texture. Alternatively, you can use cooked lentils, tempeh, or even a store-bought vegan chicken substitute for variety.

How do I make this recipe gluten-free?

Yes! You can prepare the pesto up to 3 days in advance and store it in an airtight container in the fridge. Just give it a quick stir before using.

How do I store leftovers?

Store any leftover Pasta e Ceci in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or on the stovetop with a splash of water or vegetable broth.

Can I add more vegetables to this dish?

Definitely! Feel free to toss in some spinach, kale, or roasted veggies like zucchini or mushrooms. They’ll add extra nutrients and flavor to the dish.
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Vegan Enchiladas Suizas

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  • Author: Stephanie Dreyer
  • Total Time: 1 hour 5 minutes
  • Yield: 6 1x
  • Diet: Vegan
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Description

Recreate a classic Mexican dish with a plant-based twist! These Vegan Enchiladas Suizas feature shredded king trumpet mushrooms, tofu, and a creamy tomatillo-cashew sauce. Inspired by family memories, this recipe is perfect for cozy dinners or celebrations. 

Ingredients

Scale

For the filling:

  • 1 1/2 pounds king trumpet mushrooms
  • 1 14-oz extra firm tofu
  • 2 Tbsp olive oil
  • 2 limes, juiced
  • 2 Tbsp garlic powder
  • 1 Tbsp cumin
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 6 cups salsa verde, divided
  • 1 white onion, quartered
  • 3 cloves garlic, peeled
  • 12 corn tortillas
  • 8-oz vegan sour cream
  • 1/4 cup chopped cilantro
  • 2 avocados, chopped
  • 1/2 cup black olives, sliced

 

For the Queso:

  • 1 cup unsalted raw cashews
  • 3/4 cup unsweetened plant milk
  • 1 chipotle in adobo sauce
  • 1 clove garlic, minced
  • 1/4 cup nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper

Instructions

  1. Preheat the oven to 400°F.
  2. Using a fork, shred the trumpet mushrooms into a bowl.
  3. Grate the tofu and add to the bowl with the mushrooms. Toss with the olive oil, lime juice, garlic powder, cumin, salt and pepper. Spread out across the sheet pan, leaving space to add the garlic and onion. Arrange the onions and garlic on the remaining space. Roast for 30 minutes. 
  4. In a blender, combine the ingredients for the queso and process until smooth.
  5. In a 9×13 baking dish, pour 1 cup of salsa verde across the bottom. Microwave or heat the tortillas on a stovetop to soften them. Place a tortilla inside and spoon the tofu and vegetable mixture into the center of the tortilla. Drizzle the queso down the middle. Roll and place seam side down in the pan. Continue with the remaining tortillas. Top with 2 cups salsa verde and place in the oven for 10 minutes until heated through.
  6. Meanwhile, in a blender, combine the vegan sour cream with the remaining cup of salsa verde and process until smooth. 
  7. Remove the enchiladas from the oven and drizzle with the salsa verde cream sauce. Garnish with the cilantro, avocados, and olives.

Notes

  • Soy Allergy? Replace the tofu with Pumfu or omit and add black beans in Step 5.
  • Spoiler Alert: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 5 days or frozen for 1 month. (Don’t reserve the avocado.)
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Main Meals
  • Method: Oven
  • Cuisine: Mexican

Did you make this recipe?

Tag @thestephaniedreyer on Instagram so I can celebrate your creation!

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© 2024 Stephanie Dreyer. All Rights Reserved .

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