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

Spinach Mushroom Enchiladas Recipe

Read Reviews (7)
4.5 7
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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


  • 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.


  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.

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

Reviews for Spinach Mushroom Enchiladas(7)

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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:

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!

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!

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!

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.

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