- 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
- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Spinach Mushroom Enchiladas
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Liked the sauce, but wasn't crazy about the filling.
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.
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.
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
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!