Spinach Mushroom Enchiladas
Total TimePrep: 35 min. Bake: 15 min.
- 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 shredded Monterey Jack cheese
- Crushed red pepper flakes, optional
- 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.
- 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 13x9-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.
Nutrition Facts2 enchiladas: 427 calories, 24g fat (15g saturated fat), 75mg cholesterol, 879mg sodium, 36g carbohydrate (5g sugars, 5g fiber), 16g protein.
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.
Aug 15, 2014
Liked the sauce, but wasn't crazy about the filling.
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.
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.
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
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!
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!
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!
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.
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.
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