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.
Nutrition Facts2 enchiladas each: 416 calories, 23g fat (14g saturated fat), 68mg cholesterol, 924mg sodium, 37g carbohydrate (5g sugars, 5g fiber), 20g protein.
Originally published as SPINACH AND MUSHROOM ENCHILADAS in Taste of Home Cookbook Contest 2010/2011