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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 Time
    Prep: 30 min. Bake: 25 min. + standing
  • Makes
    6 servings


  • 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.
Nutrition Facts
2 enchiladas each: 416 calories, 23g fat (14g saturated fat), 68mg cholesterol, 924mg sodium, 37g carbohydrate (5g sugars, 5g fiber), 20g protein.

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