Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

These enchiladas first appeared at Claire’s as a special for the day. We sold out every time we offered them, so we added them to our permanent “big board” menu. They remain popular today at lunch and dinner. Try with Claire’s Classic Salsa.


  • 4 tablespoons (½ stick) butter, cut into 4 pieces
  • 1 small onion, chopped


  1. Preheat the oven to 400°F. Melt the butter in a large skillet over medium-low heat. Add the onion, garlic, mushrooms, and corn. Cook about 15 minutes