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

Spinach Mushroom Enchiladas Recipe

Publisher Photo
Lime, cilantro and Jack cheese lend Mexican flavors to this veggie-filled version of a real crowd-pleaser. —Evangeline Bradford, Erlanger, Kentucky
TOTAL TIME: Prep: 35 min. Bake: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Bake: 15 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Spinach Mushroom Enchiladas in Taste of Home November 2011, p40

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.

Full-Bodied White Wine

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

Reviews for Spinach Mushroom Enchiladas

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 15, 2014

"Liked the sauce, but wasn't crazy about the filling."

MY REVIEW
Reviewed May. 30, 2014

"Made this tonight and it was delicious. I was afraid my husband wouldn't like the spinach filling by itself so I threw in some cooked and seasoned hamburger. I'm sure it would have been delicious without it. We loved it. It's slightly labor intensive making it, but well worth it."

MY REVIEW
Reviewed Apr. 29, 2014

"Hi Evangeline I am a neighbor from Florence Ky and I wanted to let you know we love this. I made it exactly as written and we devoured it. Thank you for the post. We enjoyed it."

MY REVIEW
Reviewed Feb. 28, 2012

"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"

MY REVIEW
Reviewed Dec. 14, 2011

"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!"

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