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Spinach Mushroom Enchiladas

 Spinach Mushroom Enchiladas
Lime, cilantro and Jack cheese lend Mexican flavors to this veggie-filled version of a real crowd-pleaser. —Evangeline Bradford, Erlanger, Kentucky
6 ServingsPrep: 35 min. Bake: 15 min.

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

Directions

  • 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.

2 of 2

Spinach Mushroom Enchiladas (continued)

Directions (continued)

  • 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.