Green Chile Enchiladas Filled with Nopalitos and Mushrooms

Put a modern twist in tradition by using HERDEZ® Tomatillo Verde Mexican Cooking Sauce in hearty mushroom and nopalito filled enchiladas.

Recipe courtesy of: Latinofoodie.com

Celebrate with DOÑA MARÍA


  • 1

    medium white onion, halved, thinly sliced

  • 2 tablespoons

    canola oil

  • 2

    garlic cloves, minced

  • 1/2 (15-ounce) jar

    DOÑA MARÍA® Nopalitos

  • 4-5 ounces

    white button mushrooms

  • 1 teaspoon

    red pepper flakes

  • 1/2 teaspoon

    fresh ground black pepper

  • 2 (12-ounce) jars

    HERDEZ® Tomatillo Verde Mexican Cooking Sauce, divided

  • 8-12

    corn tortillas

  • 2 cups

    shredded low-fat Monterey jack cheese

  • 1/4 cup

    sliced black olives

  • 2

    green onions, chopped

Print Recipe

Serves 8



  1. Heat oven to 175° F and grease a 9-inch rectangular baking dish with canola cooking spray.

  2. In large skillet, cook onions in oil over medium high heat 2 to 3 minutes or until tender. Add garlic, nopalitos and mushrooms.

  3. Sauté vegetable mixture 5 minutes or until mushrooms soften. Season with red pepper flakes and black pepper.  Add ¼ cup HERDEZ® Tomatillo Verde Mexican Cooking Sauce to vegetable mixture.

  4. Place 2 tablespoons DOÑA MARÍA® Nopalitos and mushroom mixture and 1 tablespoon of shredded cheese on corn tortilla. Roll and place in baking dish. Repeat until all tortillas are filled and rolled. Pour remaining HERDEZ® Tomatillo Verde Mexican Cooking Sauce over enchiladas. Sprinkle shredded cheese over enchiladas. Place a few black olives on each enchilada. 

  5. Bake 30 minutes. Garnish with chopped green onions and serve. 


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