Mushroom Spinach Enchiladas
I made up these vegetarian enchiladas from some ingredients I wanted to use up in my refrigerator. I was amazed at how fantastic it turned out. Even my mother-in-law, who is an exceptional cook, asked for the recipe. —Patrisha Thompson, Sterling, Colorado
Total TimePrep: 30 min. Bake: 25 min. + standing
- 1/2 pound sliced fresh mushrooms
- 1 package (6 ounces) fresh baby spinach
- 2 green onions, chopped
- 1 tablespoon butter
- 2 garlic cloves, minced
- 2 cups shredded Colby-Monterey Jack cheese, divided
- 1 cup ricotta cheese
- 1/2 cup sour cream
- 1 can (10 ounces) green enchilada sauce
- 1 can (10 ounces) red enchilada sauce
- 12 corn tortillas (6 inches), warmed
- Place mushrooms in a food processor; cover and process until finely chopped. Transfer to a bowl. Place spinach in food processor; cover and process until finely chopped.
- In a large skillet, saute mushrooms and onions in butter until mushrooms are tender. Stir in spinach and garlic; cook until liquid has evaporated, about 5 minutes longer. Remove from the heat. Stir in 1-1/4 cups Colby-Monterey Jack cheese, ricotta and sour cream.
- Combine enchilada sauces; spread 1/2 cup in a greased 13x9-in. baking dish. Place 1/4 cup mushroom mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Pour remaining enchilada sauce over the top.
- Cover and bake at 375° until heated through, 20-25 minutes. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, about 5 minutes longer. Let stand for 10 minutes before serving.