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Spinach Mushroom Enchiladas Recipe

Spinach Mushroom Enchiladas Recipe

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. YIELD: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

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.

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.

Reviews for Spinach Mushroom Enchiladas

Sort By :
MY REVIEW
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
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!"

MY REVIEW
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
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
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
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."

MY REVIEW
Reviewed Oct. 4, 2011

"Very tasty and a good alternative to meat."

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Wine Pairings

Full-Bodied White Wine

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