Spinach Mushroom Enchiladas Recipe

Spinach Mushroom Enchiladas Recipe Spinach Mushroom Enchiladas Recipe photo by Taste of Home Rating 4

Lime, cilantro and Jack cheese lend Mexican flavors to this veggie-filled version of a real crowd-pleaser. —Evangeline Bradford, Erlanger, Kentucky

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Spinach Mushroom Enchiladas Recipe
  • Prep: 35 min. Bake: 15 min.
  • Yield: 6 Servings
35 15 50

Ingredients

  • 1 pound baby portobello mushrooms, chopped
  • 1 small onion, finely chopped
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 1/4 cup white wine or chicken broth
  • 12 ounces chopped fresh spinach, coarsely chopped
  • 1/2 teaspoon seasoned salt, divided
  • 3/4 cup water
  • 1/4 cup lime juice
  • 1 tablespoon chicken bouillon granules
  • 1 tablespoon garlic powder
  • 1-1/2 cups (12 ounces) sour cream
  • 1/2 cup minced fresh cilantro
  • 12 corn tortillas (6 inches), warmed
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  • Crushed red pepper flakes, optional

Directions

  • In a large skillet, saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer. Set aside half of the mushroom mixture for sauce.
  • Add wine to remaining vegetables; cook and stir for 2 minutes. Add spinach and 1/4 teaspoon seasoned salt; cook until spinach is wilted and liquid is evaporated.
  • In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through.
  • Place a scant 3 tablespoons spinach mixture down the center of each tortilla; roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Spoon sauce over top; sprinkle with cheese. Bake, uncovered, at 350° for 14-18 minutes or until heated through. Sprinkle with pepper flakes if desired. Yield: 6 servings.

Nutritional Facts 2 enchiladas equals 427 calories, 24 g fat (15 g saturated fat), 75 mg cholesterol, 879 mg sodium, 36 g carbohydrate, 5 g fiber, 16 g protein.

Originally published as Spinach Mushroom Enchiladas in Taste of Home November 2011, p40

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Spinach Mushroom Enchiladas

Spinach Mushroom Enchiladas Recipe

Spinach Mushroom Enchiladas

Tell us what you think of this recipe.
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(1-7) of 7 reviews

Reviewed on Feb. 28, 2012 by 1CouplesKitchen

These are so flavorful and delicious! We actually forgot that they didn't contain meat. To spice things up a bit, we added crushed red pepper into the spinach mixture as well as the sauce. I love the pizazz that the cilantro and lime give the sauce. Check out our review and pic here: http://onecoupleskitchen.blogspot.com/2012/02/spinach-mushroom-enchiladas.html

Reviewed on Dec. 14, 2011 by kiananotbombs

So so so good. Veganized and y'all will need to double the sauce. It is a strong lime flavor. I used all the lime and loved it. You can try adding a bit at a time and seeing where to stop. LOVED IT!

Reviewed on Dec. 09, 2011 by claytonm

i really liked the sauce, so i double just the sauce portion. it is addictive and great as a cold snack, so be careful!

Reviewed on Nov. 12, 2011 by Inkasi888

This was sooooo good!! Even as leftovers! The lime taste is definitely there, but since I love lime it was a good thing! Next time, I will probably reserve some of the sauce to put over it after baking because it turned out a little dry. Definitely making again!

Reviewed on Oct. 29, 2011 by mstrausstoh

Last night I prepared Mexican dinner for a friend who has not ben able to get out for her favorite cuisine. Along with my usual specialties, I tried this recipe. Because I had fresh chard in my garden, I substituted the chard for the spinach. It was excellent.

Reviewed on Oct. 21, 2011 by galinthewoods

I'm sorry, but the sauce has too much lime juice for me. No one in my family will want the leftovers.

Reviewed on Oct. 04, 2011 by srlovesky

Very tasty and a good alternative to meat.

 
 

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