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Mushroom Spinach Enchiladas

 Mushroom Spinach Enchiladas
I made up these vegetarian enchiladas from a some ingredients I wanted to use up in my refrigerator. I was amazed at how fantastic it turned out. Even my mother-in-law, who is an exceptional cook, asked for the recipe.—Patrisha Thompson, Sterling, Colorado
6 ServingsPrep: 30 min. Bake: 25 min. + standing


  • 1/2 pound sliced fresh mushrooms
  • 1 package (6 ounces) fresh baby spinach
  • 2 green onions, chopped
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 2 cups (8 ounces) shredded Colby-Monterey Jack cheese, divided
  • 1 cup ricotta cheese
  • 1/2 cup sour cream
  • 1 can (10 ounces) green enchilada sauce
  • 1 can (10 ounces) red enchilada sauce
  • 12 corn tortillas (6 inches), warmed


  • Place mushrooms in a food processor; cover and process until finely
  • chopped. Transfer to a bowl. Place spinach in food processor; cover
  • and process until finely chopped.
  • In a large skillet, saute mushrooms and onions in butter until
  • mushrooms are tender. Stir in spinach and garlic; cook 5 minutes
  • longer or until liquid has evaporated. Remove from the heat. Stir in
  • 1-1/4 cups Colby-Monterey Jack cheese, ricotta and sour cream.
  • Combine enchilada sauces; spread 1/2 cup in a greased 13-in. x 9-in.
  • baking dish. Place 1/4 cup mushroom mixture down the center of each
  • tortilla. Roll up and place seam side down in baking dish. Pour

2 of 2

Mushroom Spinach Enchiladas (continued)

Directions (continued)

  • remaining enchilada sauce over the top.
  • Cover and bake at 375° for 20-25 minutes or until heated through.
  • Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or
  • until cheese is melted. Let stand for 10 minutes before serving.
  • Yield: 6 servings.
Nutritional Facts: 2 enchiladas equals 416 calories, 23 g fat (14 g saturated fat), 68 mg cholesterol, 924 mg sodium, 37 g carbohydrate, 5 g fiber, 20 g protein.