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

Spinach Mushroom Enchiladas Recipe

Read Reviews
4.5 11 12
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: 427 calories, 24g fat (15g saturated fat), 75mg cholesterol, 879mg sodium, 36g carbohydrate (5g sugars, 5g fiber), 16g 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

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
(12)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
a4888741
Reviewed Dec. 16, 2015

"When I made this, the tortillas fell apart almost immediately! Make sure you fry or steam the tortillas so they're soft enough to not break."

MY REVIEW
muffbear74
Reviewed Aug. 15, 2014

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

MY REVIEW
becky300n
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
mindysmama
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
1CouplesKitchen
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
kiananotbombs
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!"

MY REVIEW
claytonm
Reviewed Dec. 9, 2011

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

MY REVIEW
Inkasi888
Reviewed Nov. 12, 2011

"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!"

MY REVIEW
mstrausstoh
Reviewed Oct. 29, 2011

"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."

MY REVIEW
galinthewoods
Reviewed Oct. 21, 2011

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

Loading Image